Mexi Tatoes

Ingredients

• 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

Directions

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.