Mashed Potatoes with Mexican Chili-Cheese Topper
Updated Feb 5, 2018
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
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
-
Step1In 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.
-
Step2In 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 1/2Tips from the Betty Crocker Kitchens
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