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Frontera’s Potato and Red Chile Tacos

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
454 calories per serving


> 1 lb small new potatoes, cleaned and quartered
> 1 tbsp safflower oil or expeller pressed canola oil
> 1 small onion, thinly sliced
> 1 (8 oz pouch Frontera Ground Beef Original Taco Skillet Sauce
> 1/3 cup queso fresco cheese, crumbled
> 1/3 cup fresh cilantro, chopped
> 12 corn tortillas, warmed


Bring a large pot of salted water to a boil. Add potatoes and boil until fork tender, about 10 to 15 minutes. Drain.
Heat oil in a large (12-inch) nonstick skillet over high heat. Add onion and cook until softened, about 3 minutes. Stir in potatoes and cook until starting to brown, about 3 minutes.
Stir sauce into skillet and heat through, about 1 minute.
Sprinkle with crumbled queso fresco and cilantro. Pass warm corn tortillas for making tacos.


Recipe provided by Conagra Brands, Inc.

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