Beefy Nacho Potato Soup

1 lb. ground beef
1/2 an onion, diced
1 Tblsp. minced garlic
salt & pepper to taste
1 (5 1/4 oz) box au gratin potatoes
6 oz frozen whole kernel corn
1 (10 oz) can diced tomatoes and green chilies, undrained
2 cups water
2 cups milk
2 cups Velveeta cheese, cubed

In a heavy stock pot, combine meat, onion & garlic. Cook over medium heat until meat is no longer pink & onions are softened. Drain grease.

Return meat mixture to pot and add in both contents of potato packages, corn, tomatoes & chilies & water. Bring to a boil, then cover & allow to simmer on low for 15 minutes or until potatoes are tender.

Stir in cheese & milk. Heat until cheese is melted, stirring often. Serve warm.

Recipe adapted from Home-Maker Helper