Ingredients
2 2/3
cups water
1/4
cup butter or margarine
1
teaspoon salt, if desired
2/3
cup milk
2
cups Betty Crocker™ mashed potatoes
1
cup Old El Paso™ salsa (any variety)
1
can (2 1/4 oz) sliced ripe olives
1
cup shredded Cheddar cheese (4 oz)
1/2
cup crushed tortilla chips
Guacamole, if desired
Sour cream, if desired
Chopped fresh cilantro, if desired
Preparation
Set oven control to broil. In 3-quart saucepan, heat water, butter and salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until fluffy.
Spread hot potatoes in ungreased 8-inch square (2-quart) glass baking dish. Spread with salsa. Sprinkle with olives and cheese. Broil with top 3 to 4 inches from heat about 2 minutes or until cheese is melted. Sprinkle with tortilla chips.
Serve with guacamole, sour cream and cilantro.
