Mexi Tatoes - cooking recipe

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

Preparation

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.