3
tablespoons sliced ripe olives or 3 tablespoons from 1 can (4 oz) Old El Paso™ Chopped Green Chiles, if desired
Sour cream, if desired
Chopped fresh cilantro, if desired
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Steps
1
Heat oven to 425°F. In 4-quart saucepan, heat water, milk and butter to boiling. Stir in 2 pouches potatoes; beat with fork until smooth. Stir in 3/4 cup of the onions.
2
Spread mixture in ungreased 2-quart baking dish. Sprinkle with cheese. Spread salsa over cheese. Top with olives and remaining onions.
3
Bake uncovered 3 to 5 minutes or until onions are golden. Serve with sour cream and cilantro.
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Choose the salsa that fits your family's taste, from extra mild to hot.
A 2-quart baking dish can be an 8-inch square glass dish or a glass or ceramic 2-quart casserole.
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