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Easy Cheesy Salsa Potatoes

Easy Cheesy Salsa Potatoes
  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 8
Love potatoes? Try a spicy baked version with salsa and cheese.
Updated September 12, 2007

Ingredients

  • 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
190
Total Fat
21g
33%
Saturated Fat
13g
64%
Trans Fat
1g
Cholesterol
60mg
20%
Sodium
880mg
36%
Potassium
480mg
14%
Total Carbohydrate
37g
12%
Dietary Fiber
3g
12%
Sugars
4g
Protein
12g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
8%
8%
Calcium
20%
20%
Iron
6%
6%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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