Provided by Campbell's Kitchen
COOK beef in skillet until browned. Pour off fat.
STIR in tomato soup, corn, picante sauce and cumin. Heat to a boil. Cover and cook over low heat 5 min.
MIX cheese soup, milk and butter in saucepan. Heat to a boil. Remove from heat. Stir in potato flakes. Let stand 30 seconds. Mix with fork until evenly moistened. Drop potatoes by large spoonfuls onto beef mixture. Sprinkle with cilantro.
This recipe has been added to the following public cookbooks:
Michele's Cookbook
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