Ingredients
1
lb lean (at least 80%) ground beef
1/2
cup Progresso™ plain bread crumbs
2
tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)
1/4
cup milk
3
cups frozen diced hash-brown potatoes (from 32-oz bag)
1
cup salsa con queso dip (from 15-oz jar)
Preparation
Heat gas or charcoal grill. In medium bowl, mix ground beef, bread crumbs, taco seasoning mix and milk until well blended. Shape mixture into 4 (4-inch) patties. In another medium bowl, mix frozen potatoes and dip.
Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray. Place 1 patty on each; top with 1/4 of potato mixture. Wrap each pack securely using double-fold seals, allowing room for heat expansion.
When grill is heated, place packs, seam side up, on grill over medium heat; cover grill. Cook 15 to 25 minutes, rearranging packs several times, until patties are thoroughly cooked.
To make in oven, place packs on cookie sheet. Bake at 375°F 40 to 45 minutes or until potatoes are tender and burgers are cooked through (at least 165°F in center).
