Leftovers > Mexico > Potatoes > Potato Tacos >
Potato Tacos
6 C leftover cooked mashed potatoes
2 C cheddar cheese, grated
1/2 onion, diced
1 small can (4.5 oz.) chopped green chilies
1 small can (2.25 oz.) chopped black olives
Vegetable oil
1 dozen corn tortillas
Salsa (for serving; optional)
In a bowl, mix together mashed potatoes, grated cheese, diced onion, chilies and black olives. Heat vegetable oil in a skillet. Heat tortillas in microwave for about one minute. When tortillas are soft, place two tablespoons of mashed potato mixture into each and fold over tortilla. Fry filled tortillas in hot vegetable oil until brown and crispy on both sides, turning once.
Suggestion: Serve with prepared salsa.
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