1 package large tortilla wraps
1 package of frozen or fresh hash brown potatoes
ham, bacon or sausage
Shredded Mexican cheese mix
Hot sauce, avocados (optional)
Prepare eggs in a large mixing bowl. Add a splash of milk, salt and pepper.
Cook hash browns with a tablespoon of oil in a large saute pan over medium-high heat.
When the potatoes are browned, push to one side and add the eggs.
In a separate pan, cook desired breakfast meat. We had some ham and sausage on hand.
Start building the burritos. Place a spoonful of potatoes close to one edge of a warmed tortilla.
Add meat and eggs, cheese, hot sauce or salsa if desired.
Start rolling by folding in the sides first.
Then the bottom…
Continue rolling, keeping ingredients from falling out.
Garnish with sliced avocados, salsa and sour cream. These burritos can be made ahead and frozen.
We had a mini Cinco de Mayo dinner the other night. We made nachos with some left over turkey and margaritas to go with it.
2 cups cooked turkey or chicken, chopped
1 8 ounce block cream cheese
1 cup salsa verde
1 can black beans
1 bag shredded Mexican style cheese -8 ounce
sour cream and chopped avocados for garnish
Using a Kitchenaid mixer or hand mixer, blend meat, cream cheese and salsa verde until the meat is shredded.
Preheat oven to 375 degrees. Cover a large cookie sheet (9×13) with tortilla chips. Add the black beans evenly over the chips.
Add spoonfuls of the meat mixture as evenly as possible. You may need to use your hands to spread the mixture.
Cover all with shredded cheese. Place in the oven for 20 minutes.
Remove from the oven and add garnishes; salsa, sour cream and avocado. Serve immediately.