Recipe courtesy of Betty Crocker

Creamy Salsa Potatoes

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  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 16 Serving
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2 boxes (4.7 oz each) Betty Crocker® scalloped potatoes

4 cups boiling water

1 cup milk

2 tablespoons margarine or butter

¾ cup Old El Paso® Thick 'n Chunky salsa

½ cup sour cream

1 can (4.5 oz) Old El Paso® chopped green chiles

½ cup shredded Cheddar cheese (2 oz)

2 tablespoons chopped fresh cilantro, if desired


  1. 1.) Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. 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. 3.) Bake 35 minutes or until potatoes are tender. Sprinkle with cilantro. Let stand 5 minutes before serving (sauce will thicken as it stands).
  4. * Divide the recipe in half to serve eight.