![Creamy Salsa Potatoes](https://brandsitesplatform-res.cloudinary.com/image/fetch/w_1540,c_scale,q_auto:eco,f_auto,fl_lossy,dpr_1.0,e_sharpen:85/https://assets.brandplatform.generalmills.com%2F-%2Fmedia%2Fproject%2Fgmi%2Foldelpaso%2Foldelpaso-ca%2Frecipes%2Fcreamy-salsa-potatoes.jpg%3Fw%3D800%26rev%3D1c68f0cf1cc149dbbb36bec8c335f2b6 1540w)
Creamy Salsa Potatoes
Total Time
55 Minutes
Servings
16
Ingredient List
- 2 boxes Betty Crocker* Creamy Scalloped Potatoes
- 4 cups (1 L) boiling water
- 1 cup (250 mL) milk
- 2 tbsp (25 mL) margarine or butter
- 3/4 cup (175 mL) Old El Paso* Thick N' Chunky Salsa
- 1/2 cup (125 mL) sour cream
- 1 can Old El Paso* Chopped Green Chilies
- 1/2 cup (125 mL) shredded Cheddar cheese
- 2 tbsp (25 mL) chopped fresh cilantro, if desired
Preparation
- Heat oven to 400ºF. Spray 13x9-inch (3-quart) glass baking dish with non stick cooking spray.
- 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.
- 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.