Mashed Potatoes with Mexican Chili-Cheese Topper

 

2 2/3

cups water

1/4

cup butter or margarine

1/2

teaspoon salt

2/3

cup milk

2

cups Betty Crocker® Potato Buds® mashed potatoes (dry)

1

can (16 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, butter and salt to boiling; remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork.
• 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.