INGREDIENTS

• 1 Tbsp. Cooking Oil
• 2 Cups Hungry Jack Hashbrowns
• 15 oz. Refried Beans
• 1/4 Cup Canned Chipotle Peppers in Adobo Sauce
• 8 Flour Tortillas
• Chopped Tomatoes
• Shredded Iceberg Lettuce
• Cilantro
• Queso Fresco Fresh Mexican Cheese that can be crumbled
• Sour Cream

INSTRUCTIONS

1. Heat 1 Tbsp. of oil in a large nonstick skillet.
2. Cook hashbrowns, stirring occasionally, for about 15 minutes, or until nicely browned.
3. While the hashbrowns are cooking, combine the refried beans and chipotle peppers in a food processor. Blend until smooth. Set aside.
4. When the hashbrowns are finished cooking, remove from heat. Heat the beans, then set out the beans and the taco bar toppings, then serve the hashbrowns. Enjoy!