Mexi Tatoes

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.