This vegetarian dish is a delicious way to do Mexican without any meat or beans for the pickiest of eaters. It it's not too spicy, kids will love this dish too.
12 corn tortillas, softened in hot oil and drained 2/3 C. sour cream 1 C. tomato sauce 1 1/2 C. shredded lettuce chopped Fresh jalapenos or chili pepper of choice 3/4 lb. cooked red or white potatoes, unpeeled and chopped fine 1 C. tomatoes, chopped 1/2 medium onion, chopped 3/4 C. Monterey Jack cheese, grated 1/2 tsp salt Spicy salsa, warmed
In a large bowl, mix the potatoes, onion, peppers, and salt. Fill each tortilla with about 2 Tbs. of the mixture and secure with toothpicks. Heat oil - hot enough for frying. If the temperature is not hot enough, the tortillas will absorb too much oil. Fry tacos until golden brown in 1/4 inch of oil, being careful not to get oil into the filling. Drain well. Serve immediately with salsa, sour cream, lettuce, tomatoes, and extra hot peppers.