1 pkg. dry au gratin potatoes
1 (15 oz.) can whole kernel corn (undrained)
1 cup picante sauce
2 cups water
2 cups milk
1 1/4 cups Sargento shredded cheese
1 can sliced ripe olives

In large pot, combine potatoes, corn, picante sauce and water. Bring to a boil. Reduce heat; cover and simmer 25 minutes, until potatoes are tender.

Add dry cheese, olives and taco cheese. Cook heated through, stirring occasionally. Serve with chips.

Makes 8 cups.