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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: Mexican Fiesta

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Yield:: 6 servings

Level:: Easy

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

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.

My Private Notes

Name: Spicy Potato Tacos
Yield: 6 servings
Cuisine: mexican
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