Ray's Potatoe & Cheesy Tacos

Name: Ray's Potatoe & Cheesy Tacos
Total time: 1200 s
Cuisine: American
Ingredients: 6 russet gold potatoes; 1 salt & pepper to taste; 1 garlic salt to taste; 1 pinch Red Chili powder; 20 corn tortillas; 1 1/2 cup shredded Monterey jack cheese; 1/2 cup cooking oil to fry tortillas; 1 can El pato"spicy tomato sauce; 1 tsp oregano; 1 garlic salt to taste; 1 tsp butter; 1/2 can diced tomatoes; 1 queso fresco" mexican cheese"; 1 sour cream, lettuce, guacamole

summerplace @cook_3876776

fast and simple..

summerplace @cook_3876776

fast and simple..

Saved

Ingredients

20 mins

6russet gold potatoes
1salt & pepper to taste
1garlic salt to taste
1 pinchRed Chili powder
20corn tortillas
1 1/2 cupshredded Monterey jack cheese
1/2 cupcooking oil to fry tortillas
Red sauce
1 canEl pato"spicy tomato sauce
1 tsporegano
1garlic salt to taste
1 tspbutter
1/2 candiced tomatoes
garnish
1queso fresco" mexican cheese"
1sour cream, lettuce, guacamole

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Steps

20 mins

1

Start by washing and if u like peeling potatoes..I leave skin on. Add to boiling water. Boil till just tender. Add seasonings and smash lightly. You still want a semi lumpy consistency, add in cheese. Set aside
2

Red sauce: add all ingredients to a small pot bring to a slight boil turn off. Check for seasonings, set aside
3

Now add your tortillas to a microwave safe plate heat on high about 1 minute, flip over stack and heat another minute. You want your tortillas soft so you can fill.
4

Now fill your tortillas with about a table spoon or two of potatoes. Heat oil till hot and start frying your tacos till crisp. Drain on a paper towel
5

Now top tacos with desired toppings.Enjoy!