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Mashed Potatoes with Mexican Chili-Cheese Topper

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By Betty Crocker Kitchens
Updated Feb 5, 2018
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Quick-to-fix spuds solve your what-to-make-for-dinner dilemma -- see the variation for an Italian Pesto-Sour Cream Topper.

Mashed Potatoes with Mexican Chili-Cheese Topper

  • Prep Time 15 min
  • Total 15 min
  • Servings 4
  • Ingredients 9
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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)

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

440 Calories
18g Total Fat
15g Protein
55g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
11g
54%
Trans Fat
1/2g
Cholesterol
45mg
16%
Sodium
1640mg
68%
Potassium
1360mg
39%
Total Carbohydrate
55g
18%
Dietary Fiber
8g
33%
Sugars
10g
Protein
15g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
20%
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;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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