Easy Cheesy Salsa Potatoes

Easy Cheesy Salsa Potatoes

Love potatoes? Try a spicy baked version with salsa and cheese.

Prep Time

10

Minutes

Total Time

1:10

Hr:Mins

Makes

8

servings

2
cups shredded Cheddar cheese (8 oz)
1
cup Old El Paso® Thick 'n Chunky salsa (any variety)
1/2
cup finely chopped onion
1/2
cup sour cream
1
can (10 3/4 oz) condensed Cheddar cheese soup
1/2
teaspoon pepper
1
bag (24 oz) frozen hash brown potatoes (about 8 cups), thawed
1/2
cup unseasoned dry bread crumbs
1/4
cup butter or margarine, melted
  1. 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.
  2. In small bowl, mix bread crumbs and melted butter. Sprinkle over potatoes.
  3. Bake 45 to 60 minutes or until cheese is melted and potatoes are tender.
Makes 8 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Bump up the heat in this yummy potato dish by using hot salsa and Mexican cheese blend.
Did You Know?
This national contest-winning recipe was created by Shannon Fountain of Winooski, VT.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 13g,
    • Trans Fat 1g),
  • Cholesterol 60mg;
  • Sodium 880mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 12g;
Percent Daily Value*:
    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.