Creamy Salsa Potatoes

By Lorgood

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

Step 1

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).