|
| 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 |
|
| 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) |
Serve with...
Double-Fruit Shakes
Total Time:
5 min
| 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. |
|
| If you like, you can serve these toppers on baked instead of mashed potatoes. |
|
| Although the flavor will not be as intense, you can substitute chopped pimientos for the roasted red bell peppers in the Italian Pesto-Sour Cream Topper. |
|
| For Italian Pesto-Sour Cream Topped Potatoes, in small bowl, mix 1/2 cup sour cream, 1/4 cup basil pesto and 2 tablespoons chopped, drained roasted red bell peppers. Spoon onto individual servings of potatoes; sprinkle with 2 tablespoons sliced ripe olives. |
Nutrition Information:
460 ( 150); 17g ( 11g, 1g); 45mg; 1570mg; 59g ( 8g, 9g); 16g 25%; 15%; 25%; 15% 4 ; 0 ; 0 ; 1/2 ; 2 4