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 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 Stuff™ 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)
Preparation
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.
