Creamy Salsa Potatoes

  • Prep Time 15 min
  • Total Time 55 min
  • Servings 16

Ingredients

Ingredients

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

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).

Notes










Tips

Expert Tips

Divide the recipe in half to serve eight.

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.