Cheesy Po-Ta-Chos

Name: Cheesy Po-Ta-Chos
Prep time: 15 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 bag (32 oz) frozen potato nuggets; 1 can (15 oz) Progresso™ black beans, drained, rinsed; 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained; 1/2 cup Old El Paso™ Thick 'n Chunky salsa; 1 1/2 cups shredded Cheddar or Colby-Monterey Jack cheese (6 oz); 1 medium tomato, chopped; 1 medium avocado, pitted, peeled and cut into chunks; 1/2 cup sour cream; Additional toppings, as desired (thinly sliced green onion, chopped fresh cilantro, seeded and chopped)

1 Ratings

2 Comments

Prep 15 min
Total 50 min
Servings 6

Bring the family together over “Po-Ta-Chos” – a new twist on classic nachos! This dish is built on a base of potatoey goodness, topped with cheese, salsa and fresh veggies. MORE+ LESS-

By Betty Crocker Tasteseekers

Updated August 4, 2016

Ingredients

bag (32 oz) frozen potato nuggets

can (15 oz) Progresso™ black beans, drained, rinsed

can (4.5 oz) Old El Paso™ chopped green chiles, drained

1/2

cup Old El Paso™ Thick 'n Chunky salsa

1 1/2

cups shredded Cheddar or Colby-Monterey Jack cheese (6 oz)

medium tomato, chopped

medium avocado, pitted, peeled and cut into chunks

1/2

cup sour cream

Additional toppings, as desired (thinly sliced green onion, chopped fresh cilantro, seeded and chopped)

Steps

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1

Heat oven to 450°F. Arrange frozen potato nuggets in single layer on ungreased large cookie sheet. Bake 24 to 26 minutes until hot and crisp. Line another cookie sheet or pizza pan with cooking parchment paper or foil.
2

In medium bowl, mix beans, chiles and salsa. Spread half of the potato nuggets on lined cookie sheet. Spoon half of the bean mixture over potatoes. Sprinkle with half of the cheese. Top with remaining potatoes, bean mixture and cheese. Bake 5 to 10 minutes or until cheese melts.
3

Top with tomato and avocado. Serve with sour cream. Top with additional toppings as desired.