Creamy Salsa Potatoes

Name: Creamy Salsa Potatoes
Prep time: 15 min
Total time: 55 min
Yield: 16
Ingredients: 2 boxes Betty Crocker* Creamy Scalloped Potatoes; 4 cups (1 L) boiling water; 1 cup (250 mL) milk; 2 tbsp (25 mL) margarine or butter; 3/4 cup (175 mL) Old El Paso* Thick N' Chunky Salsa; 1/2 cup (125 mL) sour cream; 1 can Old El Paso* Chopped Green Chilies; 1/2 cup (125 mL) shredded Cheddar cheese; 2 tbsp (25 mL) chopped fresh cilantro, if desired; New Ingredient

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Prep 15 min
Total 55 min
Servings 16

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Turn boxed potatoes into a crowd-size fiesta of flavours using salsa, cheese and chilies.

Created Jan 6, 2011

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Ingredients

2 boxes Betty Crocker* Creamy Scalloped Potatoes
4 cups (1 L) boiling water
1 cup (250 mL) milk
2 tbsp (25 mL) margarine or butter
3/4 cup (175 mL) Old El Paso* Thick N' Chunky Salsa
1/2 cup (125 mL) sour cream
1 can Old El Paso* Chopped Green Chilies
1/2 cup (125 mL) shredded Cheddar cheese
2 tbsp (25 mL) chopped fresh cilantro, if desired
New Ingredient

Steps

1

Heat oven to 400ºF. Spray 13x9-inch (3-quart) glass baking dish with non stick cooking spray.
2

Stir 2 Sauce Mix pouches, boiling water, milk and margarine with whisk in baking dish. Stir in 2 Potatoes pouches. Stir in salsa, sour cream, chiles and cheese until well blended.
3

Bake 35 minutes or until potatoes are tender. Sprinkle with cilantro. Let stand 5 minutes before serving (sauce will thicken as it stands).

Expert Tips

Tip 1
Tip: Divide the recipe in half to serve eight.

Nutrition Information

110 Calories, 4 1/2g Total Fat, 2g Protein, 15g Total Carbs, 2g Sugars

Nutrition Facts

Serving Size: 16 servings

Calories: 110

Total Fat: 4 1/2g

Saturated Fat: 2g

Trans Fat: 0g

Cholesterol: 10mg

Sodium: 530mg

Total Carbs: 15g

Dietary Fiber: 0g

Sugars: 2g

Protein: 2g

% Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.