Recipe - Tex-Mex Potatoes

6 Firm red or white potatoes
2 cup Mashed pinto beans
1 cup Salsa
1 (4 oz) can minced green
chilis
1 small Round onion chopped
1 Clove garlic, crushed
1 tablespoon Chopped cilantro
One half teaspoon Chili powder
One half teaspoon Ground cumin
1 Tomato chopped
One fourth cup Frozen corn kernals thawed
2 Scallions, chopped
1 tablespoon Cilantro chopped

Preheat oven to 375

Scrub potatoes and cut lengthwise into wedges. Place on baking sheet, cut
side up. BAke until lightly browned, about 40 min.

Meanwhile combine beans, salsa, chilis, onion, garlic, cilantro, chili
powder, and cumin in a saucepan. Heat over very low heat for about 15 min.

Combine corn, tomato, scallions and cilantro. Set aside.

Place potato wedges on a large serving platter. Scoop bean mixture over the
potatoes. Finish (whatever that means) with the tomatocorn mixture. (I
guess that means put it on the top).

I don't know why I havent tried this one yet, it sure sounds good as I
type. Hope you enjoy it.

Michele

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini