Fiesta Potatoes

If you’re looking for terrific party potatoes, look no further. Here we’ve topped mashed potatoes with salsa, cheese and tortilla chips.

Fiesta Potatoes

OldElPasoRecipe by OldElPaso

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10 minutes

25 minutes

7 servings

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Nutrition Info

  • 1 Serving
  • 105
  • 7g
    (Saturated Fat 4g)
  • 15mg
  • 260mg
  • 6g
    (Dietary Fiber 1g)
  • 5g
  • Percent Daily Value*
  • 8%
  • 6%
  • 10%
  • 4%
  • Exchanges
  • 1/2
  • 1/2
  • 1/2

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

Tips & Techniques

  • High Altitude (3500-6500 ft)

    No changes.

  • Serve With

    These zesty potatoes make a great accompaniment to grilled steaks, baked chicken or pork chops.

  • Variation

    Try your favorite flavored tortilla chips in this recipe to add even more great taste.

Ingredients

  • 2 2/3  cups water
  • 2/3  cup milk
  • 1/4  cup butter or margarine
  • 1  teaspoon salt, if desired
  • 2 2/3  cups Betty Crocker® Potato Buds® mashed potatoes (dry)
  • 1  cup Old El Paso® salsa (any variety)
  • 3  tablespoons sliced ripe olives
  • 1  cup shredded Cheddar cheese (4 ounces)
  • 1/2  cup crushed tortilla chips
  • Guacamole, if desired
  • Sour cream, if desired
  • Chopped fresh cilantro, if desired

Directions

  1. 1Set 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. 2Spread 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. 3Serve with guacamole, sour cream and cilantro.

Categories: Course, Side Dishes, Vegetables, Ingredient, Vegetables, Potatoes

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