Acapulco Mexican Potatoes

Acapulco Mexican Potatoes

6 tablespoons oil

5 baking potatoes, peeled & cut into 1/2-inch cubes

2 large green bell peppers, cut in 1/4-inch strips

2 onions, thinly sliced

1 large tomato, cut into 1/4-inch dice

1 teaspoon minced garlic

1/2 teaspoon pepper

1/2 tablespoon salt

2/3 cup shredded Jack cheese

2/3 cup shredded Cheddar cheese

Heat oil in large nonstick skillet over medium heat.

Add potatoes and cook, stirring frequently, until potatoes are barely tender, about 15 minutes.

Add bell peppers, onions, tomato, garlic, pepper and salt and cook until onion is softened and potatoes are tender, about 10 minutes. Spoon mixture into baking pan or oven-proof casserole.

Sprinkle Jack and Cheddar cheeses on top.

Bake at 350° F. 5 minutes or until cheeses melt.

Serve immediately.

6 to 8 servings