Creamy Salsa Potatoes Recipe

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

Preparation

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).

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