FOR THE POTATO FILLING:
2 large russet potatoes; diced into small cubes.
2 Tbsp.Of olive oil.
1 medium chopped onion.
2 cloves garlic – minced.
1 small can.Of diced green chiles.
1 Tsp.Of ground cumin.
Salt and pepper to taste.
FOR ASSEMBLING TACOS:
8 small corn or flour tortillas.
1 Cup.Of shredded cheese; Monterey Jack or Cheddar.
Salsa, chopped cilantro, sour cream, and lime wedges for garnish (optional)
HASHBROWN BREAKFAST CASSEROLE
IRRESISTIBLE SLICED BAKED POTATOES RECIPE
Peach Cobbler Cheesecake Cones
Hearty and Flavorful Ratatouille Recipe
QUICK PRESSURE COOKER NOODLES, creamy and very tasty
FOR THE ULTIMATE BEEF AND BARLEY SOUP
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