1 pkg au gratin potatoes (we just use dried potatoes)
11oz corn, drained if canned
10oz diced tomatoes, drained
1 small hot pepper, sliced
2c water
2c milk
8oz Velveeta
Combine first five ingredients in saucepan; bring to a boil. Cover and simmer 15-20 minutes (until potatoes are tender). Add milk and cheese; cook and stir til cheese is melted.
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