MASHED POTATOES WITH MEXICAN CHILI-CHEESE TOPPER

Mashed Potatoes with Mexican Chili-Cheese Topper image

Quick-to-fix spuds solve your what-to-make-for-dinner dilemma -- see the variation for an Italian Pesto-Sour Cream Topper.

Provided by By Betty Crocker Kitchens

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

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
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)

Steps:

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.
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 Facts : Calories 440, Carbohydrate 55 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 8 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 10 g, TransFat 1/2 g