Ingredients Jump to Instructions ↓

  1. 2 2/3 water

  2. 2/3 milk

  3. 1/4 butter or margarine

  4. 1 salt, if desired

  5. 2 2/3 Betty Crocker® Potato Buds® mashed potatoes (dry)

  6. 1 Old El Paso® salsa (any variety)

  7. 3 sliced ripe olives

  8. 1 shredded Cheddar cheese (4 ounces)

  9. 1/2 crushed tortilla chips

  10. Guacamole, if desired

  11. Sour cream, if desired

  12. Chopped fresh cilantro, if desired

Instructions Jump to Ingredients ↑

  1. Directions Set oven control to broil. Heat water, milk, butter and salt to boiling in 3-quart saucepan. Remove from heat. Stir in dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until as fluffy as you'd like.

  2. Spread hot potatoes in ungreased square baking dish, 8x8x2 inches. Spread with salsa. Sprinkle with olives and cheese. Broil with top about 3 to 4 inches from heat about 2 minutes or until cheese is melted. Sprinkle with tortilla chips.

  3. Serve with guacamole, sour cream and cilantro.

  4. High Altitude (3500-6500 ft) No changes.


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