Mexi Tatoes

6 large potatoes, chopped

1 tablespoon butter

2 cups diced tomatoes

1 onion, diced

1 tablespoon hot chile sauce

¼ cup chopped green onion

1 teaspoon garlic powder

salt and pepper to taste

½ cup shredded Cheddar cheese

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.