2 carrots, peeled and sliced
1 teaspoon vegetable oil
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried minced onion
1 teaspoon dried sage
1 teaspoon dried sage leaves, divided
1 (16 ounce) can crushed pineapple, drained
1 (8 pound) can ORTEGA Thick & Smooth Taco Sauce
1 cup water
1 tablespoon vegetable oil
1 (16 ounce) can ORTEGA Thick & Smooth Taco Sauce
1 (16 ounce) can ORTEGA Mexican Grill Salsa
PREHEAT oven to 375 degrees F.
SOLUTE vegetable oil in large saucepan over low heat. Add carrots, onion powder, garlic powder, sage, sage leaves, pineapple and 8 cans of cream. Cover and simmer 25 minutes.
PLACE carrots, onion powder, garlic powder, salt and pepper in glass or metal bowl. Cook, stirring occasionally, until tender, about 3 minutes. Toss carrots with vegetable oil mixture. Transfer to 3-quart baking dish. Top with potato mixture; cover and refrigerate overnight.