Directions
- 1Start by cooking half a pound of chopped bacon on a Blackstone griddle.
- 2Add a carton of Idaho Spuds hash browns to the bacon.
- 3Toss the hash browns around in the bacon fat and season with Kinder's Taco seasoning.
- 4Add one sweet onion, one red bell pepper, and one jalapeño pepper, and toss to soften.
- 5Push the bacon and pepper mixture to the side of the griddle.
- 6Add two pounds of thin cut chuck steak to the griddle and cook on medium heat for five to six minutes.
- 7Once the steak is cooked, push it to the side of the griddle to clean the surface.
- 8Pour half a dozen scrambled eggs onto the griddle.
- 9Mix the eggs with the steak, bacon and peppers.
- 10Toast 12 inch tortillas on the griddle.
- 11Assemble the burritos with guacamole, shredded sharp cheddar cheese, the steak mixture, Mexican crema, red salsa and green salsa.
- 12Roll up the burritos and toast them on the griddle on low.
- 13Cut the burritos open and serve.
Ingredients
- 0.5 pound chopped bacon
- 1 carton Idaho Spuds hash brown potatoes
- 1 serving Kinder's Taco seasoning
- 1 sweet onion
- 1 red bell pepper
- 1 jalapeño pepper
- 2 pounds thin cut chuck steak
- 6 eggs
- 1 serving guacamole
- 1 serving shredded sharp cheddar cheese
- 1 serving Mexican crema
- 1 serving red salsa
- 1 serving green salsa
- 12 12 inch tortillas
Equipment
Blackstone griddlespatulatongsknifecutting board
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