Creamy Salsa Potatoes

Turn boxed potatoes into a crowd-size fiesta of flavours using salsa, cheese and chilies.
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55 Minutes Total
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16 Servings


Ingredient List
  • Small check mark in a circle icon 2 boxes Betty Crocker* Creamy Scalloped Potatoes
  • Small check mark in a circle icon 4 cups (1 L) boiling water
  • Small check mark in a circle icon 1 cup (250 mL) milk
  • Small check mark in a circle icon 2 tbsp (25 mL) margarine or butter
  • Small check mark in a circle icon 3/4 cup (175 mL) Old El Paso* Thick N' Chunky Salsa
  • Small check mark in a circle icon 1/2 cup (125 mL) sour cream
  • Small check mark in a circle icon 1 can Old El Paso* Chopped Green Chilies
  • Small check mark in a circle icon 1/2 cup (125 mL) shredded Cheddar cheese
  • Small check mark in a circle icon 2 tbsp (25 mL) chopped fresh cilantro, if desired
Preparation
  1. Heat oven to 400ºF. Spray 13x9-inch (3-quart) glass baking dish with non stick 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).
Expert Tips
  • Divide the recipe in half to serve eight.