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Mashed Potatoes with Mexican Chili-Cheese Topper

Quick-to-fix spuds solve your what-to-make-for-dinner dilemma -- see the variation for an Italian Pesto-Sour Cream Topper.

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( 7 Ratings)

7 Ratings

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Prep Time 15 min
Total Time 15 min
Servings 4

Ingredients

Potatoes

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)

Topper

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)

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 11g, 11% Trans Fat 1/2g 1/2% ),
Cholesterol: 45mg; 45%;
Sodium: 1640mg; 1640%;
Total Carbohydrate: 55g; 55%
(Dietary Fiber 8g 8% Sugars 10g 10% ),
Protein: 15g; 15%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 10%;
Calcium: 25%;
Iron: 20%;

Exchanges:

2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;