1 (12 ounce) package frozen hash brown potatoes, thawed
1 (8 ounce) can refried beans
2 large onions, finely chopped
1 cup shredded lettuce
2 cups shredded Cheddar cheese
1 cup shredded lettuce
1 (2.25 ounce) can condensed cream of mushroom soup
1 small tomato, seeded and chopped
2 cups chopped green onions
2 (16 ounce) cans refried beans
1 1/2 cups shredded lettuce
3 slices taco steak
1 lime, juiced
1 glass chicken taco
1/4 cup hot water
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix hash browns, refried beans, onions, lettuce, cheese and lettuce. Spread mixture into 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
In a medium saucepan, heat chicken and vegetable stock to boiling. Sprinkle taco meat on top of chicken and vegetable stock and toss well. In a medium saucepan, heat salsa over medium heat until heated through. Remove chicken from juices and drizzle over hash brown mixture.
Bake for 45 minutes in the preheated oven. Set aside, and bathe hash brown mixture in hot water for 10 minutes.
Shred the tortilla strips and place within 1 inch of the hot skillet. Add the salsa, hot tomato, green onion and refried beans and toss well. Mix in shredded lettuce, Cheddar cheese, shredded lettuce and hot water.