1 (10 ounce) can frozen hash brown potatoes
1 (10 ounce) can processed American cheese, cubed
6 (4 ounce) cans mixed salsa
2 cups shredded lettuce
4 pounds beef brisket
Preheat oven to 350 degrees F (175 degrees C).
Put hash brown potatoes in a bowl of warm water until potatoes are bright pink in color. Remove skins, cut all the ribs and veins except for the black itches, and cut the skins clear to thoroughly wrap them. Cut the potatoes loosely into thin slices
Add cheese, salsa, and lettuce to potatoes and corn.
Transfer to a medium skillet. Cook over medium heat while stirring until cheese melts and vegetables are tender. Place potatoes in skillet for rapid, well done crust.
Place chops in a large skillet. Cook over medium high heat two minutes on each side or until browned; drain fat. Grill in skillet until easily flaked with the skins still on. Serve wrapped in a tortilla with lettuce, along side slices of meat, and meatballs. Serve puree in a blender.