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Creamy Salsa Potatoes

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

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 (60) 8 Reviews
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  • Prep Time 15 min
  • Total Time 55 min
  • Servings 16

2
boxes (4.7 oz each) Betty Crocker™ scalloped potatoes
4
cups boiling water
1
cup milk
2
tablespoons margarine or butter
3/4
cup Old El Paso™ Thick ‘n Chunky salsa
1/2
cup sour cream
1
can (4.5 oz) Old El Paso™ chopped green chiles
1/2
cup shredded Cheddar cheese (2 oz)
2
tablespoons chopped fresh cilantro, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with 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

Expert Tips

Divide the recipe in half to serve eight.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
530mg
530%;
Total Carbohydrate
15g
15%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
2%;
Calcium
4%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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