1 (11 1/4 oz.) can condensed chili beef soup
1/4 c. water
1/4 tsp. ground cumin
3 c. thinly sliced potatoes
1/2 c. chopped onion
1 c. shredded Monterey Jack cheese with jalapeno peppers (4 oz.)

In a 2-quart glass casserole, stir together soup, water, and cumin until smooth. Stir in potatoes and onion. Cover with lid. Microwave on HIGH until potatoes are tender, about 18 minutes, stirring twice. Top with cheese. Let stand, covered, 5 minutes. Serves 3-5 people.