Mexican potato tacos
Preparation time: 35 min
2 large unpeeled Yukon Gold or 3 or 4 medium red potatoes (1/2 lb), cut into 1/4- to 1/2-inch pieces
2 tablespoons vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 medium green bell pepper, finely chopped (1/2 cup)
1/2 cup salsa verde
2 1/2 teaspoons taco seasoning mix (from 1-oz package)
4 taco shells that stand on their own (from 4.7-oz box), heated as directed on box
1 cup shredded lettuce
1 medium tomato, seeded, chopped
1/2 cup taco sauce
1/2 cup crumbled queso fresco cheese or shredded Mexican cheese blend (2 oz)
1. Place potatoes in microwavable bowl; cover with microwavable plastic wrap. Microwave on High 5 minutes or until tender.
2. In 10-inch skillet, heat oil over medium-high heat. Add potatoes, onion and bell pepper; cook 5 to 7 minutes, stirring frequently, until onion and bell pepper are crisp-tender. Reduce heat to medium-low. Stir in salsa verde and taco seasoning mix; cook 3 to 5 minutes, stirring occasionally.
3. Divide filling evenly among taco shells. Top each with lettuce, tomato, taco sauce and cheese.