Creamy Salsa Potatoes

Creamy Salsa Potatoes

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

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

16

servings

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
  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).
Makes 16 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
Divide the recipe in half to serve eight.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 110
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 530mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 2g;
Percent Daily Value*:
    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.