Taco Soup

TACO SOUP

1 can (19 oz) hearty tomato soup
1/2 cup refrigerated taco sauce with seasoned ground beef (from 18-oz container)
1 can (4.5 oz) chopped green chiles
1/4 cup shredded Monterey Jack cheese (1 oz)
1/4 cup crushed corn chips

In 2-quart saucepan, mix soup, ground beef and chiles. Cook over medium heat, stirring occasionally, until hot. Top individual servings with cheese and corn chips. Makes 2 servings (1 1/2 cups each).

*Recipe from Betty Crocker