1 package (about 5 oz.) dry au gratin potatoes
1 can (about 15 oz.) whole kernel corn, undrained
1 cup salsa
2 cups water
2 cups milk
11/2 cups (6 oz.) Sargento Classic Supreme Shredded Cheese For Tacos
1 can (about 2 oz.) sliced ripe olives, drained
In large saucepan, combine potatoes, dry au gratin sauce mix, corn with liquid, salsa and water.
Heat to a boil; reduce heat.
Cover and simmer 25 minutes or until potatoes are tender, stirring occasionally.
Add milk, Taco cheese and olives.
Cook until che