Ingredients
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1 lb small new potatoes, cleaned and quartered
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1 tbsp safflower oil or expeller pressed canola oil
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1 small onion, thinly sliced
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1 (8 oz pouch Frontera Ground Beef Original Taco Skillet Sauce
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1/3 cup queso fresco cheese, crumbled
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1/3 cup fresh cilantro, chopped
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12 corn tortillas, warmed
Steps
1
Bring a large pot of salted water to a boil. Add potatoes and boil until fork tender, about 10 to 15 minutes. Drain.
2
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.
3
Stir sauce into skillet and heat through, about 1 minute.
4
Sprinkle with crumbled queso fresco and cilantro. Pass warm corn tortillas for making tacos.
Comments
Recipe provided by Conagra Brands, Inc.