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)
Preparation
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.
