Spicy Potato Tacos (Sandra Lee) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon vegetable oil |
1 teaspoon fajita seasoning |
1 (16-ounce) bag pre-cooked diced red-skin potatoes |
1/2 cup pre-sliced mushrooms |
1/3 cup reduced-fat mexican blend cheese |
1 (16-ounce) can vegetarian refried beans |
3/4 cup cilantro salsa, plus more for serving |
1 (5.8-ounce) box white corn taco shells |
chopped red onion, tomato, and lettuce, for serving |
Directions:
1. Preheat oven to 350 degrees F. Line a baking sheet with foil; set aside.
2. In a large mixing bowl, stir together oil and fajita seasoning. Add potatoes and mushrooms and toss until well coated. Transfer to prepared baking sheet and arrange in a single layer. Sprinkle with cheese and bake for 15 minutes. Remove and set aside.
3. Meanwhile, stir together beans and salsa in microwave-safe bowl. Cover with a damp paper towel and microwave on HIGH for 3 minutes; set aside.
4. Heat taco shells in oven for 3 to 5 minutes.
5. Spoon beans into heated taco shells. Top with potato mixture and garnish with red onion, tomato, and lettuce.
6. Serve immediately with salsa.
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