Mashed Potatoes with Mexican Chili-Cheese Topper
Prep Time:15 min
Start to Finish:15 min
Makes:4 servings
Potatoes
2 2/3 cups water
2/3 cup milk
1/4 cup butter or margarine
1/2 teaspoon salt
2 2/3 cups Betty Crocker® Potato Buds® mashed potatoes
Topper
1 can (15 oz) chili beans in sauce, undrained
1 can (14 1/2 oz) salsa-styled diced tomatoes with green chiles, undrained
1/2 cup shredded Colby-Monterey Jack cheese (2 oz)
2 medium green onions, sliced (2 tablespoons)
1. In 3-quart saucepan, heat water, milk, butter and salt to boiling; remove from heat. Stir in potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until desired consistency.
2. In 1-quart saucepan, cook beans and tomatoes over medium heat 8 to 10 minutes, stirring occasionally, until hot. Spoon onto individual servings of potatoes. Sprinkle with cheese and onions.
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