
Total Time
90 min.
Serving & Size
4 oz / 113 g
Rustle-up some Southwest flavour with these scalloped potatoes made with Pace® Mild Thick & Chunky salsa and Campbell’s® Condensed Tomato Soup – crusted with nacho chips!
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Ingredients | Metric | Imperial |
Potatoes, peeled, thinly sliced | 5 kg | 10 lb 6 oz |
Onions, thinly sliced | 500 g | 1 lb |
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750
mL
24
oz
|
||
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313
mL
10
oz
|
||
Water | 313 mL | 10 oz |
Nacho Chips, crumbled | 75 g | 2 1/2 oz |
Instructions |
1. Combine potatoes and onions together. Place in greased baking pans (12”x 20”x 2”). |
2. Mix soup, salsa and water together. Pour over potatoes. Sprinkle with nacho chips. |
3. Bake at 350º F (180º C) 1 ½ - 2 hours until potatoes are tender and nacho chips are lightly browned. |