J:

Here's a filling for tacos that's pretty easy to make. I
served this with a veggie fajita mix and all the usual stuff
for taco filling that the gang around here expects -- mexican
rice, black beans, cheese, etc. See the fajita recipe for more
information about those.

This filling is for potato tacos. For whatever reason, and not
that I'm complaining, potato tacos seem to be gaining
popularity around here. I can't point to any one taco stand as
the source like I can with Rubio's fish tacos, and there isn't
really any consistent recipe from place to place so I just
invented my own.

2 Tbsp oil
4 medium potatos, peeled and cut into 3/4 inch chunks
1 medium onion, chopped
2 medium tomatoes, diced
salsa, salt and pepper

Saute the potatoes in the oil in a non-stick skillet over
medium heat until brown and cooked through, stirring
occasionally, about 30 minutes. Add the onion and continue
sauteeing until the onions are dark brown, about 15 minutes.
If you have to, you can add a teeny bit of oil to the pan with
the onions, but if the pan is really non-stick, you shouldn't
have to. Add the tomatoes and continue sauteeing until the
tomatoes are cooked and mushy, about 15 minutes. Stir in
salsa, salt, and pepper to taste.

The thing I like about this recipe is it is not very labor
intensive. Even though it takes an hour, I can make it during
the week because I can leave the stuff in the pan and give it a
flip or two every 5-10 minutes while I am doing other things.