Recipe courtesy of Betty Crocker
Creamy Salsa Potatoes
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 16 Serving
Ingredients
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
Directions
- 1.) Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- 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.) Bake 35 minutes or until potatoes are tender. Sprinkle with cilantro. Let stand 5 minutes before serving (sauce will thicken as it stands).
- * Divide the recipe in half to serve eight.
