Creamy Salsa Potatoes

Creamy Salsa Potatoes

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

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

  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.