Step 1

Prepare Barbacoa Beef according to directions. You will not use all of the meat for this recipe.

Step 2

Meanwhile, add all of the Avocado Ranch ingredients to a blender and "chop" then puree until smooth, scraping sides down as needed. Add additional milk, a tablespoon at a time to reach desired consistency. Chill before serving.

Step 3

(Skillet is Optional: you can also serve cold) Heat 1/2 tablespoon olive in a 12” nonstick skillet with sides over medium high heat. Add black beans, red bell peppers, corn, cumin, garlic powder and salt. Sauté 1-2 minutes, just to heat through. Transfer to a bowl and stir in lime juice and cilantro. Set aside.

Step 4

To the same nonstick skillet, heat 3 tablespoons vegetable oil over medium heat. Add hash browns and press into an even layer with the back of a spatula. Sprinkle evenly with 1/2 teaspoon chili powder. Cook, without stirring for 6-8 minutes, or until the bottom is golden.

Step 5

Turn over hash browns, press down with spatula, and sprinkle evenly with 1 cup cheese. Cook an additional 6-8 minutes, until golden and crisp. Cover the hash browns the last couple minutes if the cheese hasn’t fully melted.

Step 6

Evenly divide hash browns between 4-6 bowls. Top evenly with beef, black bean mixture, lettuce, tomatoes and plenty of crushed tortilla chips. Drizzle with Avocado Ranch. Serve with hot sauce and additional cilantro if desired.