Olé Salsa Potatoes Recipes

MASHED POTATOES OLé

Steps:

• Heat oven to 425°F. In 4-quart saucepan, heat water, milk and butter to boiling. Stir in 2 pouches potatoes; beat with fork until smooth. Stir in 3/4 cup of the onions.
• Spread mixture in ungreased 2-quart baking dish. Sprinkle with cheese. Spread salsa over cheese. Top with olives and remaining onions.
• Bake uncovered 3 to 5 minutes or until onions are golden. Serve with sour cream and cilantro.

BAKED POTATO OLES

Steps:

• Preheat oven to 475°F
• Mix seasoning, sugar and spices together.
• Slice scrubbed, unpeeled potatoes into rounds.
• Place 1/2 of the potatoes into a plastic bag.
• Spray with olive oil.
• Sprinkle half of spice mix into bag.
• Close bag and shake until potatoes are coated.
• Repeat process with other half of potatoes and spices.
• Spray 2 baking sheets with olive oil.
• Spread potato rounds out on baking sheets into a single layer.
• Bake until crisp, 30-40 minutes.

BACON, POTATO, AND EGG TACO OLE

Steps:

• Place bacon in a skillet. Cook over medium high heat until evenly brown. Keeping drippings in the skillet, remove the bacon and drain on paper towels. Crumble the bacon.
• While the bacon is cooking, mix the eggs, milk, water, salt, and pepper in a bowl until combined.
• Add potatoes to the bacon drippings and cook until semi-soft. Stir in the onions. Cook and stir for 1 minute. Pour the egg mixture into the skillet. Stir in the crumbled bacon and the butter. Cook until the eggs set to your desired firmness. Spoon mixture into tortillas and serve.

SALSA-ROASTED POTATOES

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.

BAKED POTATOES OLE

Steps:

• In medium skillet over medium-high heat, cook beef and chili powder until beef is browned, stirring to separate meat. Pour off fat.
• Add salsa. Reduce heat to low and heat through. Serve over potatoes. Top with cheese.

EASY CHEESY SALSA POTATOES

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.

OLé SALSA POTATOES

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.