In large pan, mix: 1 (15 oz.) can whole kernel corn, undrained 1 c. picante sauce 2 c. water

Bring to boil; reduce heat. Cover and simmer 25 minutes until potatoes are tender. Add: 1 1/2 c. shredded cheese (kind you use for tacos) 2 1/4 oz. can sliced ripe olives, drained

Cook until cheese is melted. Stir occasionally. Serve hot with tortilla chips.