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Cheesy Po-Ta-Chos

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  • Prep 15 min
  • Total 50 min
  • Servings 6
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Bring the family together over "Po-Ta-Chos". A new twist on classic nachos! This dish is built on a base of potatoey goodness, topped with cheese, salsa and fresh veggies.
Created Oct 30, 2011
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  • 1 bag (750 g) frozen potato nuggets
  • 1 can (19 oz/540 mL) black beans, drained, rinsed
  • 1 can (127 mL) Old El Paso* Chopped Green Chilies, drained
  • 1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa
  • 1 1/2 cups (375 mL) shredded Cheddar or Monterey Jack cheese
  • 1 medium tomato, chopped
  • 1 medium avocado, pitted, peeled and cut into chunks
  • 1/2 cup (125 mL) sour cream
  • Additional toppings, as desired (thinly sliced green onion, chopped fresh cilantro, sliced ripe olives, guacamole, additional salsa)


  • 1
    Heat oven to 450ºF. 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.
  • 2
    In medium bowl, mix beans, chilies 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.
  • 3
    Top with tomato and avocado. Serve with sour cream. Top with additional toppings as desired.

Expert Tips

  • Tip 1
    Variation: Beef Po-Ta-Chos: Use 1 lb (500 g) ground beef in place of beans. In 10-inch skillet, cook ground beef over medium heat, stirring occasionally, until brown; drain. Mix beef, chilies and 1/2 cup salsa. Follow directions above for layering.

Nutrition Information

No nutrition information available for this recipe
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