2large Yukon Gold or 3 to 4 medium red potatoes1⁄2 lb, unpeeled, cut into 1⁄4- to 1⁄2-inch pieces
2tablespoonsvegetable oil
½cup chopped onion1 medium
½medium green bell pepperfinely chopped (1⁄2 cup)
½cup salsa verde
2½teaspoons taco seasoning mixfrom 1-oz package
4taco shells that stand on their ownfrom 4.7-oz box
1cupshredded lettuce
1mediumtomatoseeded, chopped
½cup ⁄taco sauce
½cup queso fresco cheese or Mexican cheese blend 2 oz
Instructions
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 seasoning mix; cook 3 to 5 minutes, stirring occasionally.
Divide filling evenly into taco shells.
Top each with lettuce, tomato, taco sauce and cheese.
Notes & Wine Advice
Salsa verde is a green salsa, often made of tomatillos, cilantro and green chiles. It is now commonly available at the grocery store. Feel free to substitute other types of salsas in this recipe.