Mexican Potato Tacos

For family taco night, try this veggie-filled variety featuring Old El Paso shells, seasoning and sauce. They're ready to serve in 35 minutes.

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)

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1

Place potatoes in microwavable bowl; cover with microwavable plastic wrap. Microwave on High 5 minutes or until tender.
2

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.
3

Divide filling evenly into taco shells. Top each with lettuce, tomato, taco sauce and cheese.