Creamy Salsa Potatoes

By carvalhohm

Ingredients

• 2 boxes (4.7 oz each) Betty Crocker® scalloped potatoes
• 4 cups boiling water
• 1 cup milk
• 2 tablespoons margarine or butter
• 3/4 cup Old El Paso® Thick ‘n Chunky salsa
• 1/2 cup sour cream
• 1 can (4.5 oz) Old El Paso® chopped green chiles
• 1/2 cup shredded Cheddar cheese (2 oz)
• 2 tablespoons chopped fresh cilantro, if desired

Details

Servings 16
Preparation time 15mins
Cooking time 55mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with 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).

Divide the recipe in half to serve eight.

Nutrition Information:
1 Serving (1 Serving)Calories 110(Calories from Fat 40),Total Fat 4 1/2g(Saturated Fat 2g,Trans Fat 0g),Cholesterol 10mg;Sodium 530mg;Total Carbohydrate 15g(Dietary Fiber 0g,Sugars 2g),Protein 2g