Cinco de Mayo has come and gone, but it doesn't mean that we've had our fill of South of the Border favorites. This week, I'm planning a taco night. We love tacos in this house and this recipe for potato tacos is new and exciting. It also fits right in with our picky eater's habits. He loves potatoes. Here's how to make them:
2 large unpeeled Yukon Gold or 3 to 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 Old El Paso® salsa verde
2 1/2 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
4 Old El Paso® Stand 'n StuffTM taco shells (from 4.7-oz box)
1 cup shredded lettuce
1 medium tomato, seeded, chopped
1/2 cup Old El Paso® taco sauce
1/2 cup queso fresco cheese or Mexican cheese blend (2 oz)
- Place potatoes in microwavable bowl; cover with microwavable plastic wrap. Microwave on High 5 minutes or until tender.
- 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.
- Divide filling evenly into taco shells. Top each with lettuce, tomato, taco sauce and cheese.
Moms, what kind of tacos do you make in your house?