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My daughter had a late night performance and I knew that after her performance I would need to put together a quick meal since it would be late and we would all be really hungry.
So I created a Hash Brown Taco Stack!
It’s really easy to assemble and could be made ahead and then just heated up if needed! This was really filling just as it is but you could add some ground beef as an additional layer if you like, but even my meat eater husband thought the potatoes were hearty enough. He even had seconds!
Hash Brown Taco Stack
- 1 Package of Shredded Hash Brown Potatoes
- 5 burrito sized flour tortillas
- 2 cups of cheese… I used cheddar and mozzarella
- 4 tablespoons of olive oil
- 1 onion, diced
- 1 clove of garlic, minced
- 1 avocado, tomato, a bundle of green onions and sour cream to garnish… feel free to use your own favorites!
- Pour the 2 tablespoons of oil into a pan and fry tortillas just till they are crisp and a bit puffy. Set aside on a paper towel.
- In the same saucepan with the leftover oil, saute the onions and the garlic until the onions are translucent. Add half a package of potatoes and cook until they are slightly brown. Keep on low heat to keep warm.
- In a round baking dish that is sprayed with nonstick spray, place one tortilla down and cover with cheese.
- Place another tortilla on top and add another layer of cheese.
- Next place another tortilla and cover with the hash browns.
- Place another tortilla and cover with cheese.
- This is when you put your final tortilla down.
- Using your hands, gently squish the tortillas to condense it all.
- Cover with foil and cook in the oven at 350 degrees for 10-15 minutes or until it is heated all the way through.
Allow the stack to cool and then cut in squares and cover with avocado, sour cream, tomatoes and if you like spicy food… a bit of hot sauce!