Directions
- 1Brown 1 lb of lean ground beef in a pan.
- 2Drain any excess fat if needed.
- 3Add 1 can of Rotel tomatoes to the browned beef.
- 4Stir in 1 package of taco seasoning.
- 5Add 2 cups of frozen Southern style hash browns to the mixture.
- 6Reduce heat to low, cover, and cook for about 7-8 minutes until potatoes are fork tender.
- 7If the pan gets dry, add a splash of water.
- 8Stir in about half of the 8 oz grated Colby Jack cheese into the beef mixture.
- 9Set the mixture aside.
- 10Take 3 large flour tortillas and cut each in half.
- 11Sprinkle a little cheese on a tortilla half.
- 12Add a spoonful of the beef mixture on top of the cheese.
- 13Add a bit more cheese on top of the mixture.
- 14Fold the tortilla half over and then over again to form a pocket.
- 15Place the pockets seam side down on a pizza stone or a baking sheet lined with parchment paper.
- 16Brush the tops of the pockets with melted butter.
- 17Bake in a preheated oven at 400°F for about 15 minutes, or until the tops are brown and the inside is melty and gooey.
- 18Let them stand for a couple of minutes before serving.
- 19Top with taco sauce, sour cream, and pico as desired.
Ingredients
- 1 lb lean ground beef
- 1 can Rotel tomatoes
- 1 package taco seasoning
- 2 cups frozen Southern style hash browns
- splash water
- 8 oz Colby Jack cheese, grated
- 3 large flour tortillas
- melted butter
- taco sauce
- dollop sour cream
- pico
Equipment
panpizza stonebaking sheetparchment paper
Tips
- If using lean ground beef, draining the fat might not be necessary.
- If the pan gets dry while cooking potatoes, add a splash of water.
- Brush the tops of the pockets with melted butter for a nice brown finish.
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