Salsa Scalloped Potatoes

Salsa Scalloped Potatoes
Total Time

90 min.

Serving & Size

4 oz / 113 g

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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
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.

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