Mashed Potatoes with Mexican Chili-Cheese Topper

Name: Mashed Potatoes with Mexican Chili-Cheese Topper
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 59 milliliters butter or margarine; 411 grams can salsa-styled diced tomatoes with green chiles, undrained; 454 grams can chili beans in sauce, undrained; 57 grams 1/2 cup shredded Colby-Monterey Jack cheese; 2 Tbsps medium green onions, sliced; 158 milliliters milk; 473 milliliters Betty Crocker® Potato Buds® mashed potatoes (dry); 1 teaspoons salt; 631 milliliters water

Mashed Potatoes with Mexican Chili-Cheese Topper might be just the side dish you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 15g of protein, 19g of fat, and a total of 387 calories. This recipe serves 4. It will be a hit at your Thanksgiving event. Head to the store and pick up water, canned tomatoes, colby-monterey jack cheese, and a few other things to make it today. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 15 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

In 3-quart saucepan, heat water, butter and salt to boiling; remove from heat. Stir in milk and dry potatoes just until moistened.

Ingredients you will need

Potato

Butter

Water

Milk

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Potato

Tomato

Beans

Equipment you will use

Sauce Pan

Sprinkle with cheese and onions.

Ingredients you will need

Cheese

Onion

Equipment

Sauce Pan

Ingredients

Servings:

59milliliters

butter or margarine 411grams

can salsa-styled diced tomatoes with green chiles, undrained 454grams

can chili beans in sauce, undrained 57grams

1/2 cup shredded Colby-Monterey Jack cheese 2Tbsps

medium green onions, sliced 158milliliters

milk 473milliliters

Betty Crocker® Potato Buds® mashed potatoes (dry)1teaspoons

salt 631milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Tudor Wines Balo Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 68 dollars per bottle.