Creamy Salsa Potatoes Recipes

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OLé SALSA POTATOES



Olé Salsa Potatoes image

Skip the taco shell and spoon the filling onto tender baked potatoes. A microwave has it ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 7

4 large baking potatoes (about 8 oz each)
1 lb extra-lean (at least 90%) ground beef
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 teaspoon chili powder
1 cup shredded Cheddar cheese (4 oz)
Sour cream, if desired
Additional Old El Paso™ Thick 'n Chunky salsa, if desired

Steps:

  • Pierce potatoes several times with fork. Place on microwavable paper towel in microwave oven. Microwave on High 10 to 13 minutes or until tender, turning potatoes over and rearranging halfway through cooking. Let stand in microwave oven 5 minutes.
  • Meanwhile, in 10-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain if necessary. Stir in 1/2 cup salsa and the chili powder.
  • Cut potatoes in half lengthwise; place 2 halves on each plate. Spoon beef mixture evenly over potatoes. Sprinkle 1/4 cup cheese over each serving. Serve with sour cream and additional salsa.

Nutrition Facts : Calories 470, Carbohydrate 43 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 3 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 1 g

CREAMY SALSA POTATOES



Creamy Salsa Potatoes image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 16 Serving

Number Of Ingredients 9

2 boxes (4.7 oz each) Betty Crocker® scalloped potatoes
4 cups boiling water
1 cup milk
2 tablespoons margarine or butter
¾ cup Old El Paso® Thick 'n Chunky salsa
½ cup sour cream
1 can (4.5 oz) Old El Paso® chopped green chiles
½ cup shredded Cheddar cheese (2 oz)
2 tablespoons chopped fresh cilantro, if desired

Steps:

  • 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).
  • * Divide the recipe in half to serve eight.

EASY CHEESY SALSA POTATOES



Easy Cheesy Salsa Potatoes image

Love potatoes? Try a spicy baked version with salsa and cheese.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 8

Number Of Ingredients 9

2 cups shredded Cheddar cheese (8 oz)
1 cup Old El Paso™ Thick 'n Chunky salsa (any variety)
1/2 cup finely chopped onion
1/2 cup sour cream
1 can (10 3/4 oz) condensed Cheddar cheese soup
1/2 teaspoon pepper
1 bag (24 oz) frozen hash brown potatoes (about 8 cups), thawed
1/2 cup unseasoned dry bread crumbs
1/4 cup butter or margarine, melted

Steps:

  • Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish or pan. In large bowl, mix cheese, salsa, onion, sour cream, soup and pepper. Add potatoes; mix well. Spread in baking dish.
  • In small bowl, mix bread crumbs and melted butter. Sprinkle over potatoes.
  • Bake 45 to 60 minutes or until cheese is melted and potatoes are tender.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 1 g

SALSA-ROASTED POTATOES



Salsa-Roasted Potatoes image

That jar of salsa has more in store for it than a date with a bag of tortilla chips!

Provided by chpmnk42

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 9

1 pound baby Yukon Gold potatoes, halved
cooking spray
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
½ cup salsa
4 lime wedges
¼ cup chopped fresh cilantro
⅛ teaspoon salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Place potatoes on the prepared baking sheet; coat generously with cooking spray.
  • Bake in the preheated oven until starting to brown, about 15 minutes.
  • Combine oil, chili powder, and cumin in a large microwave-safe bowl. Microwave for 1 minute, stirring after 30 seconds. Add potatoes and salsa to the bowl; toss. Return to the baking sheet.
  • Continue baking until potatoes are tender, about 15 minutes more. Squeeze lime over potatoes and sprinkle cilantro and salt on top.

Nutrition Facts : Calories 135 calories, Carbohydrate 23.7 g, Fat 3.9 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 282.8 mg, Sugar 1.2 g

SALSA POTATOES



Salsa Potatoes image

Make and share this Salsa Potatoes recipe from Food.com.

Provided by carolinafan

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 large baking potatoes, about 8 ounces each
1 lb extra lean ground beef
1/2 cup chunky salsa
1 teaspoon chili powder
1 cup shredded cheddar cheese (4 oz.)
sour cream, if desired
additional salsa, if desired

Steps:

  • Pierce potatoes several times with fork. Place on microwavable paper towel in microwave oven. Microwave on High 10 to 12 minutes or until tender, turning potatoes over and rearranging halfway through cooking. Let stand in microwave oven 5 minutes.
  • Meanwhile in 10-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain if necessary.
  • Stir in 1/2 cup salsa and the chili powder.
  • Cut potatoes in half lengthwise; place 2 halves on each plate. Spoon mixture evenly over potatoes.
  • Sprinkle 1/4 cup cheese over each serving. Serve with sour cream and additional salsa.

Nutrition Facts : Calories 410.1, Fat 15.3, SaturatedFat 8.6, Cholesterol 100, Sodium 457.1, Carbohydrate 32.9, Fiber 3.4, Sugar 2.5, Protein 34.7

EASY CHEESY SALSA POTATOES



Easy Cheesy Salsa Potatoes image

Another recipe from the Pillsbury Quick and Easy Cook Off contest. I haven't tried this yet, but will be making it soon. Looks delicious!

Provided by BrendaM

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

8 ounces shredded cheddar cheese (2 cups)
1 cup old el paso thick 'n chunky salsa
1/2 cup finely chopped onion
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/2 teaspoon pepper
1 (24 ounce) package frozen hash brown potatoes, thawed
1/2 cup plain breadcrumbs
1/4 cup butter or 1/4 cup margarine, melted

Steps:

  • Heat oven to 350°F.
  • Grease 13x9-inch (3-quart) baking dish or pan.
  • In large bowl, combine cheese, salsa, onion, sour cream, soup and pepper; mix well.
  • Add potatoes; mix well.
  • Spread in greased dish.
  • In small bowl, combine bread crumbs and butter; mix well.
  • Sprinkle over potatoes.
  • Bake at 350°F.
  • for 45 to 60 minutes or until cheese is melted and potatoes are tender.

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