1 pound lean ground beef 1 package (5.25 ounce size) au gratin potatoes 3 1/4 cups hot water 1 can (11 ounce size) whole kernel corn with red and green peppers, drained 1 cup shredded taco-seasoned Cheddar or Monterey Jack cheese 1 cup slightly crushed tortilla chips
Saute beef in a 10" skillet over medium heat, stirring with a spatula or spoon to break beef into small pieces. Saute until beef is brown; drain beef in colander. Return beef to skillet.
Stir in potatoes, sauce mix and hot water. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 17 to 18 minutes, stirring occasionally, until potatoes are tender.
Stir in corn; sprinkle with cheese. Cover and simmer 2 to 3 minutes, without stirring, until corn is hot and cheese is melted. Sprinkle with tortilla chips just before serving.