Ingredients:
2 large baking potatoes
1/2 cup taco sauce
2 tablespoons diced green chilies
3/4 cup shredded Mexican blend cheese
1 (2 1/4 ounce) cans sliced ripe olives, drained
Directions:
Slice poatoes into 1/4 inch slices (Do not peel).
Spray a 9 inch microwave safe pie plate with no-stick cooking spray.
Arrange potato slices in pan, slightly overlapping slices so that all fit.
Drizzle taco sauce over the potatoes, spreading to cover evenly.
Cover with plastic wrap, and microwave at full power on high for 5 minutes.
Remove from oven and test for doneness with a fork.
If not completely tender, microwave for another minute or two until tender.
Sprinkle diced green chiles evenly over potatoes, then top with cheese.
Sprinkle olives evenly over top.
Microwave uncovered for 2 minutes at 50% power or until cheese is melted.
Servings: 3
Time preparation: 5 min.
Time total: 12 min.