Ingredients
1
bag (32 oz) frozen potato nuggets
2
teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
2
cups shredded Mexican cheese blend (8 oz)
2
tablespoons chopped fresh cilantro
1
jar (16 oz) Old El Paso™ Thick ’n Chunky salsa
1/2
cup sour cream
Preparation
Heat oven to 450°F. Line 17x12-inch half-sheet pan with foil. Bake potato nuggets as directed on package.
Sprinkle potato nuggets with taco seasoning mix; toss to coat. Sprinkle with cheese. Bake 2 minutes longer or until cheese is melted. Use foil to lift nachos to serving platter. Sprinkle with cilantro. Serve immediately with salsa and sour cream. Use toothpicks, if desired.
