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Mexican Chili-Cheese Topper
can (15 ounces) chili beans in sauce, undrained
can (14 1/2 ounce) salsa-styled diced tomatoes with green chilies, undrained
cup shredded Colby-Monterey Jack cheese (2 ounces)
medium green onions, sliced (2 tablespoons)
Cook beans and tomatoes in 1-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until hot; spoon onto potatoes. Sprinkle with cheese and onions.
No nutrition information available for this recipe.
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