Prep 20 mins
Cook 15 mins
Simple recipe from Rachael Ray.
- 1 1⁄2 lbs potatoes
- 2 tablespoons oil
- 1 cup chopped onion
- 1 garlic clove, chopped
- 1 jalapeno, chopped
- 6 taco shells
- shredded monterey jack pepper cheese, cilantro and lime, for serving
- In pot, cover potatoes with cold water and bring to boil. Cook until fork-tender, 20 minutes; drain and break up.
- Heat oil in nonstick skillet; add onion, garlic and jalapeno; cook 3 minutes. Stir in potatoes; season. Spread in even layer and cook 9 minutes. Serve in taco shells.