Mexican Potatoes - cooking recipe

Ingredients

6 Russet potatoes, cut in cubes
2 lb. Velveeta cheese
1 can Ro-Tel tomatoes
2 lb. lean ground beef

Preparation

Boil potatoes in salt water until tender.
Cut Velveeta cheese into cubes; combine with Ro-Tel tomatoes in top of double boiler. Melt cheese over medium heat, stirring occasionally.
Brown meat over medium heat; season to taste.
Combine all ingredients and serve.