Potato and Beef-Tortilla Skillet

• 1 lb lean ground beef
• 1 (5 ounce) package Betty Crocker au gratin potatoes
• 3 14 cups hot water
• 1 (11 ounce) can Green Giant Mexicorn, whole kernel corn with red and green peppers, drained
• 1 cup shredded taco-seasoned cheddar cheese (4 ounces) or 1 cup monterey jack cheese (4 ounces)
• 1 cup coarsely crushed tortilla chips

1. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.
2. Stir in Potatoes, Sauce Mix and hot water.
3. Heat to boiling; reduce heat.
4. Simmer uncovered 17 to 18 minutes, stirring occasionally, until potatoes are tender.
5. Stir in corn; sprinkle with cheese.
6. Cover and simmer 2 to 3 minutes, without stirring, until corn is hot and cheese is melted.
7. Sprinkle with tortilla chips immediately before serving.
8. High Altitude (3500-6500 ft) Increase hot water to 3 1/2 cups.
9. Cover skillet loosely and simmer.
10. After adding cheese, cover and simmer 3 to 4 minutes.

lean ground beef, gratin potatoes, water, mexicorn, taco, tortilla chips

Taken from www.food.com/recipe/potato-and-beef-tortilla-skillet-323401 (may not work)