The copy of this recipe that I was given was scrawled out on a miniature legal pad. The art of passing recipes on the old-fashioned way isn’t dead.
Is it a little bit old school? Absolutely. You can take your carne asada elsewhere. There is no room for that in this space.
- 1 lb ground meat
- 2 T vegetable oil
- 3 c hash browns (prepared according to package)
- 1 packet taco seasoning
- One onion, chopped
- One bell pepper, chopped
- 16 oz salsa (or one can of diced tomatoes with chiles, one can of diced tomatoes and one can of green chiles or Rotel)
- 1 can corn, drained
- 1 c shredded cheese
- 1 c chopped tomato
- 2 c lettuce (optional)
- Sour cream
- In pan, brown meat and add taco seasoning according to package directions.
- Over medium-high heat, cook onions and bell pepper in oil, fajita-style until cooked to desired doneness. Lower heat to medium.
- Stir in salsa (or substitute) and corn. Stir thoroughly until heated through.
- To serve, create a base layer of hash browns. Follow it with a layer of the fajita vegetable mixture and top it with the taco meat.
- Finish with cheese, lettuce, tomato and sour cream.
Note: We did this vegetarian style by mixing a can of refried beans with taco seasoning to great success.