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!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Potatoes, peeled, thinly sliced||5 kg||10 lb 6 oz|
|Onions, thinly sliced||500 g||1 lb|
Campbell’s® Condensed Tomato Soup
Pace® Mild Thick & Chunky Salsa
|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.|