1
can (11 ounces) whole kernel corn with red and green peppers, drained
1
cup shredded taco-seasoned, Cheddar or Monterey Jack cheese (4 ounces)
1
cup coarsely crushed tortilla chips
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Steps
1
Cook beef in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.
2
Stir in Potatoes, Sauce Mix and hot water. Heat to boiling; reduce heat. Simmer uncovered 22 minutes, stirring occasionally, until potatoes are tender.
3
Stir in corn; sprinkle with cheese. Cover and simmer 2 to 3 minutes, without stirring, until corn is hot and cheese is melted. Sprinkle with tortilla chips immediately before serving.
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Like a little kick? Just use jalapeño-flavor cheese and spicy tortilla chips.
Dress up a weekend dinner by topping this casserole with salsa, sour cream, sliced green onions and chopped fresh cilantro.
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