• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Yield: 8 tacos

• 1 lb Russet potatoes (about 3 medium)*
• 1 3/4 cups refried beans , homemade or store bought**
• 8 oz bacon , cooked and chopped and 2 1/2 Tbsp drippings reserved
• 6 large eggs
• 1/3 cup milk
• Salt and freshly ground black pepper
• 1 1/4 cups shredded cheddar or Monterey Jack cheese (I use a blend of both)
• 8 taco size flour tortillas , warmed
• 6 dried arbol chiles (a fresh jalapeño can be substituted, no toasting and soaking necessary)
• 3/4 cup hot water
• 1 (14.5 oz) can fire roasted tomatoes
• 3 green onions, ends trimmed and remainder chopped into thirds
• 1 Tbsp fresh lime juice
• 1 clove garlic
• 1/2 tsp granulated sugar
• 2 Roma tomatoes, quartered
• 1/4 cup (loose) cilantro
• Salt and freshly ground black pepper

Click Here For Step-By-Step Instructions