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Creamy Salsa Potatoes

Creamy Salsa Potatoes
  • Prep 15 min
  • Total 55 min
  • Servings 16
Turn boxed potatoes into a crowd-size fiesta of flavours using salsa, cheese and chilies.
January 6, 2011

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).

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

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.
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