Sandra Lee semi-homemade

Ingredients

• 1    tablespoon salt-free fajita seasoning, Spice Hunter®

• 1    tablespoon canola oil, Wesson®

• 1    bag (16-ounce) precooked diced red-skin potatoes, Reser’s®

• 1⁄3    cup reduced-fat Mexican cheese blend, Sargento®

• 1    can (16-ounce) vegetarian refried beans, Rosarita®

• 3⁄4    cup cilantro-flavored salsa, Pace®

• 1    box (5.8-ounce) white corn taco shells, Ortega®

•     Tomatoes, chopped (optional)

•     Onions, chopped (optional)

•     Packaged chopped romaine lettuce, Fresh Express® (optional)

•     Radishes, sliced (optional)

•     Cilantro-flavored salsa, Pace® (optional)

Directions

1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.

2. In a large bowl, stir together fajita seasoning and oil. Add potatoes and toss until well coated. Spread in a single layer on prepared baking sheet. Sprinkle with cheese. Bake in preheated oven for 15 minutes.

3. Meanwhile, in a microwave-safe bowl, stir together beans and the 3⁄4 cup salsa. Cover and microwave on high setting (100% power) for 3 minutes.

4. Heat taco shells in oven for 3 to 5 minutes. Spoon bean mixture into heated taco shells. Top with potato mixture. Top with tomatoes and onions (optional). Serve with lettuce, radishes, and additional salsa (optional).