1 package (5-1/4) oz. au gratin potatoes
1 can (11 oz.) whole kernel corn
1 can (10 oz.) diced tomato with green chile, undrained
2 cups water
2 cups milk
2 cups cubed American cheese (or Velveeta)
Tabasco sauce

In 3 quart saucepan, combine potatoes, corn, tomatoes and water. Mix well. Bring to a boil, reduce heat, cover and simmer for 15 - 18 minutes, or until potatoes are tender. Add milk, cheese, and tabasco sauce. Stir until cheese is melted.

Makes 2 quarts, serves 6.

Serve with salad, cornbread and dessert for a complete meal.