You won´t have to ask twice to get everyone in front of this pile of potatoey tots, 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 tot! Get the recipe at bettycrocker.com/fanfare. I liked this recipe so much I had to share it with you guys!
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
Heat the Oven to 450 degrees.
Arrange the frozen potato nuggets in a single layer on a cookie sheet. Cook for 24 – 26 minutes
Line another cookie sheet with parchment paper or foil
In a medium bowl, mix beans, chilies and salsa. Spread half of the potato nuggets on the lined cookie sheet, spoon half of the mixture over the potatoes, cover with half of the cheese. Repeat the step using the remaining ingredients
Top with Tomato and avocado and serve with sour cream.
Add Additional toppings, as desired (thinly sliced green onion, chopped fresh cilantro, seeded and chopped fresh jalapeño pepper, sliced ripe olives, guacamole, additional salsa)
I received the details for this recipe from Betty Crocker through MyBlogSpark.