Potato Nugget Nachos

Potato Nugget Nachos

Old El Paso® seasoning mix adds Mexican flavor to these potato nugget nachos that are served with Old El Paso® salsa – perfect for appetizer.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

10

servings

1
bag (32 oz) frozen potato nuggets
2
teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
2
cups shredded Mexican cheese blend (8 oz)
2
tablespoons chopped fresh cilantro
1
jar (16 oz) Old El Paso® Thick 'n Chunky salsa
1/2
cup sour cream
  1. Heat oven to 450°F. Line 17x12-inch half-sheet pan with foil. Bake potato nuggets as directed on package.
  2. Sprinkle potato nuggets with taco seasoning mix; toss to coat. Sprinkle with cheese. Bake 2 minutes longer or until cheese is melted. Use foil to lift nachos to serving platter. Sprinkle with cilantro. Serve immediately with salsa and sour cream. Use toothpicks, if desired.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation Tip
To make these nachos as an individual serving for an after-school snack, bake 1 serving of potato nuggets and top with a few tablespoons of cheese and salsa.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 187
    • Total Fat 8g
      • (Saturated Fat 4g,),
    • Sodium 755mg;
    • Total Carbohydrate 22g
      • (Dietary Fiber 1g,
    • Protein 8g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1 Lean Meat;
      • 1/2 Fat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.