Mexican Potato Skillet Dinner

Ready in 1 hour

Top-ranked recipe named "Mexican Potato Skillet Dinner"

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Try this Mexican Potato Skillet Dinner recipe, or contribute your own. "Corn" and "Vegetables" are two tags used to describe Mexican Potato Skillet Dinner.


Ingredients

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2 c Tomatoes; (peeled) - seeded,
Makes 4 servings.
2 c Lettuce leaves; thinly
1/2 c Red bell pepper; diced
; diced
1/2 c Sharp cheddar cheese -
4 Green onions; thinly sliced
For Garnish: cilantro sprigs
4 Garlic; minced
1 tb Cilantro; minced
1 ts Ground cumin
1/2 c Corn kernels*; thawed
1/4 c Ripe olives; chopped
2 Corn tortillas; cut in
1/2 c Sour cream; (fat free)
4 c Potatoes; cubed
; diagonally
1 c Onion; chopped
1/2 ts Salt
; strips
2 tb olive oil

Original recipe makes 4 servings

Servings  

Preparation

* Corn - use fresh or frozen Cook the potatoes in a large pan of boiling water until just firm-tender, about 6 to 7 minutes. Drain well. Heat the oil in a large, non stick skillet or Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 to 6 minutes. Add potatoes and cook, stirring frequently, about 5 to 6 minutes or until potatoes are nearly tender. Push potatoes to one side and add bell pepper, garlic, cumin and salt, stirring until combined. Stir into potato mixture along with the tomatoes, corn, olives, tortillas and cilantro. Reduce heat and cook, stirring occasionally, until potatoes are tender, about 3 to 4 minutes. Stir in cheese and remove from heat. To serve, mound potatoes in the center of individual plates. Surround with a ring of lettuce leaves. Top with a dollop of sour cream and sprinkle of green onions. Garnish with cilantro sprigs. Recipe by: The No-Tofu Vegetarian Cookbook by Claessens, page 137

Calories Per Serving: 57 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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