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Ingredients Jump to Instructions ↓

  1. 2 2/3 cups water

  2. 2/3 cup milk

  3. 1/4 cup butter or margarine

  4. 1 teaspoon salt, if desired

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

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

  7. 3 tablespoons sliced ripe olives

  8. 1 cup shredded Cheddar cheese (4 ounces)

  9. 1/2 cup crushed tortilla chips

  10. Guacamole, if desired

  11. Sour cream, if desired

  12. Chopped fresh cilantro, if desired

Instructions Jump to Ingredients ↑

  1. 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. Number of Servings : 7 Nutrition facts: Calories 105 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 4 g); Cholesterol 15 mg; Sodium 260 mg; Total Carbohydrate 6 g (Dietary Fiber 1 g); Protein 5 g. Daily Values: Vitamin A 8 %; Vitamin C 6 %; Calcium 10 %; Iron 4 %. Exchanges: 1/2 Starch; 1/2 High-Fat Meat; 1/2 Fat.

  4. Percent Daily Values are based on a 2,000 calorie diet

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