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Prep 35min
Total35min
Servings4
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Ingredients
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 salsa verde
2 1/2
teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
4
taco shells from 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
1
cup shredded lettuce
1
medium tomato, seeded, chopped
1/2
cup from 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce
1/2
cup queso fresco cheese or Mexican cheese blend (2 oz)
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Steps
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 into taco shells. Top each with lettuce, tomato, taco sauce and cheese.
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Salsa verde is a green salsa often made of tomatillos, cilantro and green chiles. It is commonly available at the grocery store. Of course, other types of salsas can be substituted and used in this Mexican Potato Tacos recipe.
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