144 corn tortillas (6-inch), warmed according to package directions
17⅓ cups refried beans
17⅓ cups shredded lettuce
18 cups diced cucumber
18 cups diced tomatoes
Instructions
Prepare hash brown potatoes with chili powder according to package directions, baking in oven to brown.
Stir together guacamole and yogurt until blended.
Assemble each tortilla with 2 tbsp refried beans, ½ cup hash browns, 2 tbsp shredded lettuce, ¼ cup diced cucumber, ¼ cup diced tomatoes and 1 tbsp yogurt guacamole. Serve 2 tacos per serving.
Notes
Tip: Substitute ancho chili powder for regular chili powder for extra flavor.
Recipe by IdahoanĀ® Foods - Foodservice at https://idahoanfoodservice.com/?p=7322