Mexi Tatoes
Ingredients
- 6 large potatoes, chopped
- 1 Tbs. butter
- 2 C. diced tomatoes
- 1 onion, diced
- 1 Tbs. hot chile sauce
- 1/4 C. chopped green onion
- 1 tsp. garlic powder
- salt and pepper to taste
- 1/2 C. shredded Cheddar cheese
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Melt butter in a large skillet over medium-high heat. Sauté tomatoes, onion, chile sauce, green onion, garlic powder, salt and pepper. Stir in potatoes and cook until heated through. Spoon potato mixture into a 2 quart casserole dish and sprinkle with cheese. Serve when the cheese has melted.
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