Man if I wasn’t trying to eat healthy these would be at the top of my list right now!
You won’t have to ask twice to get everyone in front of this pile of potatoey goodness, topped with cheese, salsa and fresh veggies like tomatoes and avocado. This twist on classic nachos is so good- it may be a fight to snatch the last bite!
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 fresh jalapeño pepper, sliced ripe olives, guacamole, additional salsa)
- 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.
- 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.
- Top with tomato and avocado. Serve with sour cream. Top with additional toppings as desired.
Makes 6 servings
See more great Betty Crocker Fan Fare recipes here
This yummy recipe was received from Betty Crocker through MyBlogSpark