Love potatoes? Try a spicy baked version with salsa and cheese.
cups shredded Cheddar cheese (8 oz)
cup Old El Paso™ Thick 'n Chunky salsa (any variety)
cup finely chopped onion
cup sour cream
can (10 3/4 oz) condensed Cheddar cheese soup
bag (24 oz) frozen hash brown potatoes (about 8 cups), thawed
cup unseasoned dry bread crumbs
cup butter or margarine, melted
Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish or pan. In large bowl, mix cheese, salsa, onion, sour cream, soup and pepper. Add potatoes; mix well. Spread in baking dish.
In small bowl, mix bread crumbs and melted butter. Sprinkle over potatoes.
Bake 45 to 60 minutes or until cheese is melted and potatoes are tender.
Bump up the heat in this yummy potato dish by using hot salsa and Mexican cheese blend.
This national contest-winning recipe was created by Shannon Fountain of Winooski, VT.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges: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; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.