Shelly's Recipe

SPICY POTATOES OLE

Category: Potatoes

1 (24 oz) pkg diced frozen potatoes
2 tbsp butter
1 cup diced zucchini
1/2 tsp chili powder
1 can condensed nacho cheese soup
1 (8 oz) can whole kernel corn, drained
1/2 cup shredded sharp cheddar cheese or Monterey jack cheese

IN a saucepan, heat 1 quart salted water to boiling and add potatoes. Return to a boil and cook 2 minutes or until potatoes are tender. Drain well in a colander. Reserve 1/2 cup cooking liquid; set aside.

In same saucepan, melted butter and cook zucchini and chili powder for 2 minutes, stirring often. Stir in soup, corn, cheese, cooked potatoes and reserved liquid. Cook 5 minutes or until heated through. Serve with sour cream. Serves 8