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Creamy Salsa Potatoes

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By Betty Crocker Kitchens
Updated Nov 10, 2010
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Turn boxed potatoes into a crowd-size fiesta of flavors using salsa, cheese and chiles.

Creamy Salsa Potatoes

  • Prep Time 15 min
  • Total 55 min
  • Servings 16
  • Ingredients 9
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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 thick & chunky salsa
  • 1/2 cup sour cream
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 2 tablespoons chopped fresh cilantro, if desired

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Step 
    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.
  • Step 
    3
    Bake 35 minutes or until potatoes are tender. Sprinkle with cilantro. Let stand 5 minutes before serving (sauce will thicken as it stands).

Nutrition

110 Calories
4 1/2g Total Fat
2g Protein
15g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
530mg
22%
Potassium
170mg
5%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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