Cheesy Po-Ta-Chos

Cheesy Po-Ta-Chos

Bring the family together over “Po-Ta-Chos” – a new twist on classic nachos! This dish is built on a base of potatoey goodness, topped with cheese, salsa and fresh veggies.

Prep Time

15

Minutes

Total Time

50

Minutes

Makes

6

servings

1
bag (32 oz) frozen potato nuggets
1
can (15 oz) Progresso® black beans, drained, rinsed
1
can (4.5 oz) Old El Paso® chopped green chiles, drained
1/2
cup Old El Paso® Thick 'n Chunky salsa
1 1/2
cups shredded Cheddar or Colby-Monterey Jack cheese (6 oz)
1
medium tomato, chopped
1
medium avocado, pitted, peeled and cut into chunks
1/2
cup sour cream
Additional toppings, as desired (thinly sliced green onion, chopped fresh cilantro, seeded and chopped fresh jalapeño pepper, sliced ripe olives, guacamole, additional salsa)
  1. Heat oven to 450°F. Arrange frozen potato nuggets in single layer on ungreased large cookie sheet. Bake 24 to 26 minutes until hot and crisp. Line another cookie sheet or pizza pan with cooking parchment paper or foil.
  2. In medium bowl, mix beans, chiles and salsa. Spread half of the potato nuggets on lined cookie sheet. Spoon half of the bean mixture over potatoes. Sprinkle with half of the cheese. Top with remaining potatoes, bean mixture and cheese. Bake 5 to 10 minutes or until cheese melts.
  3. Top with tomato and avocado. Serve with sour cream. Top with additional toppings as desired.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Beef Po-Ta-Chos:
Use 1 lb ground beef in place of beans. In 10-inch skillet, cook ground beef over medium heat, stirring occasionally, until brown; drain. Mix beef, chilies and 1/2 cup salsa. Follow directions above for layering.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 570
    • (Calories from Fat 270),
  • Total Fat 30g
    • (Saturated Fat 11g,
    • Trans Fat 6g),
  • Cholesterol 35mg;
  • Sodium 1330mg;
  • Total Carbohydrate 62g
    • (Dietary Fiber 11g,
    • Sugars 3g),
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 1 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.