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Cheesy Po-Ta-Chos
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Prep Time:
15 minutes
Total Time:
50 minutes
Gather your loved ones around for "Po-Ta-Chos" - a delicious twist on nachos made with potato, melty cheese, zesty salsa, and crisp veggies.
Ingredients:
  • 1 bag (32 oz) frozen potato nuggets
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
  • 1/2 cup thick & 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)
Instructions:
  • Preheat your oven to 450°F. Place the frozen potato nuggets in a single layer on a large ungreased cookie sheet. Bake for 24 to 26 minutes until they are hot and crispy. Line another cookie sheet or pizza pan with cooking parchment paper or foil.
  • In a medium bowl, combine beans, chiles, and salsa. Place half of the potato nuggets on a lined cookie sheet. Layer with half of the bean mixture and sprinkle half of the cheese. Add the remaining potatoes, bean mixture, and cheese on top. Bake for 5 to 10 minutes until the cheese is melted.
  • Garnish with tomato and avocado, serve with a dollop of sour cream, and customize with more toppings if desired.

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