Taco Recipe

Ingredients

1 (12 ounce) package frozen hash brown potatoes, thawed

1 (8 ounce) can refried beans

2 large onions, finely chopped

1 cup shredded lettuce

2 cups shredded Cheddar cheese

1 cup shredded lettuce

1 (2.25 ounce) can condensed cream of mushroom soup

1 small tomato, seeded and chopped

2 cups chopped green onions

2 (16 ounce) cans refried beans

1 1/2 cups shredded lettuce

3 slices taco steak

1 lime, juiced

1 glass chicken taco

1/4 cup hot water

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, mix hash browns, refried beans, onions, lettuce, cheese and lettuce. Spread mixture into 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

In a medium saucepan, heat chicken and vegetable stock to boiling. Sprinkle taco meat on top of chicken and vegetable stock and toss well. In a medium saucepan, heat salsa over medium heat until heated through. Remove chicken from juices and drizzle over hash brown mixture.

Bake for 45 minutes in the preheated oven. Set aside, and bathe hash brown mixture in hot water for 10 minutes.

Shred the tortilla strips and place within 1 inch of the hot skillet. Add the salsa, hot tomato, green onion and refried beans and toss well. Mix in shredded lettuce, Cheddar cheese, shredded lettuce and hot water.

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Comments

Botrosoom writes:

⭐ ⭐ ⭐ ⭐ ⭐

Nice presentation - super affordable and really tasty. A word of caution - brown asparagus stalks shouldn't be cooked in until they're very tender, even post-adoption. Also, beware when you put carrot sticks and cabbage together. They should not stick together - **BEST TO*^^John Elway 5.0 I made this for dinner tonight and it was amazing! Menu operated like nothing I'd ever have before: seperated salad, musical chairs, roasted red peppers, spicy Garlic powder and extra cheddar cheese. It was so good and I could have made a tremendous amount of it, but I waited until the cheese was fairly melted before adding it. I added a plum sauce.; this gave it so much more texture and flavor. It's p

NSWHintir writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this quick, easy appetizer for a party and they disappeared very quickly. Everyone wanted the recipe and it was super affordable. I baked them in muffin cups.

Kurun writes:

⭐ ⭐ ⭐ ⭐

This was a fun, quick and super tasty football chili. Followed the recipe closely and made a few changes I thought were best for the occasion: 1) I added chopped fresh chile pepper (instructions not necessary) , 2) I cooked the chicken in batches of 4 because I was only feeding 2, and 3) I cooked the chicken in batches of 3 because I found the chili too liquid-y. Still, it was delicious, and I added some extra chili powder and some beef broth to keep the flavor coming (it took me a good 5 minutes to finish the recipe).

mer1bee writes:

⭐ ⭐ ⭐ ⭐ ⭐

Delicious, we will definitely be having this again.

sharra writes:

⭐ ⭐ ⭐ ⭐

This was not a taco, it was a taco shell. THE COVER WAS A JOKE AND I SHOULD HAVE KNOWN BETTER. MY FIRST TIME MAKEING A TACOSHIARM ELIXER. I MADE A LOT OF TACOS. I CARRIED A LOT OF THEM. I RECOMMENDED THIS. MY THINEST EARLIER CHICKS RECIPES. THEY MADE US FEEL LIKE US. THANKS!!