Vege-Texican Tater Mix

1 can condensed cream of celery soup
8-ounce tub sour cream (I cup)
1/2 teaspoon garlic powder
Small can diced chilies, drained
15-ounce can red or black beans
20- ounce package hashbrowns with onion & green pepper,
prepared to package directions
6- or 8--ounce package grated 4-cheese Mexican blend

Whisk soup, sour cream and garlic salt over low heat
in a large, stove-to-table pan.
When it's warm and smooth fold in potatoes, beans and
all but a handful of the cheese.
Cover and cook over very low heat until cheese melts
and potatoes are heated through.
Sprinkle remaining cheese on top and keep warm.
Serves 6 as a side dish and four as a main dish.