Ingredients
- 8 inch potatoes peeled and cut into 1chunks
- 1 teaspoon salt
- 2/3 cup milk
- 2 tablespoons Butter
- 1 tablespoon Taco seasoning
- 1/2 cup black beans
- 1/2 cup chunky salsa
- 1 1/2 cups shredded Monterey Pepper Jack Cheese
- 2 jalapenos finely chopped
- 1 cup sour cream
Servings: muffins
Units:
Instructions
- Place potatoes and 1 teaspoon salt in large sauce pan. Cover with water. Bring to boil over high heat and cook 10 minutes or until potatoes are tender when pierced with a fork. Drain potatoes in colander.
- In saucepan, mash potatoes with potato masher or fork, or beat with electric hand mixer until chunky.
- Heat the milk, butter and Taco seasoning together in a small microwavable bowl in the microwave for 1 minute or until butter is melted.
- Add into the mashed potatoes.
- Fold into the potatoes the black beans, salsa and half of the pepper jack cheese.
- Using an ice cream scoop, scoop the potatoes and fill each cup. Top each with a sprinkle of pepper jack cheese.
- Bake uncovered for 20 minutes. Remove from oven, loosen sides with a knife and place on a large platter.
- Serve hot with jalapenos and sour cream on the side.
Recipe Notes
These can be placed in individual foiled muffin paper liners and placed on a buffet.
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