Spicy Potato Tacos (got this off food netwrok, delicious)

[Guest guest]

Show: Semi-Homemade Cooking with Sandra Lee

Episode: Mexican Fiesta

 

1 tablespoon vegetable oil

1 teaspoon fajita seasoning or your own Mexican 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 or fry up your own

Chopped red onion, tomato, and lettuce, for serving

 

Preheat oven to 350 degrees F. Line a baking sheet with foil; set

aside.

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.

 

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. Heat taco shells in oven for 3 to 5 minutes.

 

Spoon beans into heated taco shells. Top with potato mixture and

garnish with red onion, tomato, and lettuce.

 

Serve immediately with salsa.