Mexi Tatoes Recipe
- 6 large potatoes, chopped
- 1 tablespoon butter
- 2 cups diced tomatoes
- 1 onion, diced
- 1 tablespoon hot chile sauce
- 1/4 cup chopped green onion
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1/2 cup shredded Cheddar cheese
- 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. Saute 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.
