Mexican potato tacos


Mexican potato tacos

Servings: 4

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.



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