1 lb. ground beef
1 can condensed tomato soup
1 c. frozen whole kernel corn
3/4 c. picante sauce
1 tsp. ground cumin
1 clove garlic
1 tsp. basil
1 can condensed nacho cheese soup or 1 1/4 c. nacho cheese dip
1 c. milk
2 tbsp. butter
1 1/3 c. instant mashed potato flakes

Cook beef in skillet until browned. Pour off fat. Stir in tomato soup, corn, picante sauce, cumin, basil and garlic. Heat to a boil. Cover and cook over low heat 5 minutes. Mix cheese soup, milk and butter in saucepan. Heat to a boil. Remove from heat. Stir in potato flakes. Let stand 30 seconds. Mix with fork until evenly moistened. Drop potatoes by large spoonfuls onto beef mixture.

Serves 4.