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Prep 15min
Total15min
Servings4
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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™ mashed potatoes
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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Steps
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.
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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.
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