1 lb. hamburger, browned & drained
1 jar taco sauce
2 (14 oz.) cans Mexican style stewed tomatoes
1 (12 oz.) can Mexicorn, drained
1/4-1/2 of a 1 1/4 oz. env. taco seasoning mix
1 c. water
Tostada shells, broken
1 c. shredded Cheddar or Monterey Jack cheese

Combine browned and drained hamburger, undrained tomatoes, drained corn, water, seasonings and taco sauce. Cook over medium heat until boiling, stirring occasionally. Spoon into soup bowls. Sprinkle tostada shells and cheese over hot soup. Approximately 4 servings.