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 |
Campbell’s® Condensed Tomato Soup
750
mL
24
oz
|
||
Pace® Mild Thick & Chunky Salsa
313
mL
10
oz
A thick, rich texture and bold chunks of fresh tomatoes, onions and jalapenos makes this the perfect dip, the perfect topping, or the perfect addition to any meal. Mild. Packed 4 jugs to a case.
|
||
| 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. |
