This recipe is a cross between a Navajo taco and a Mexico taco. The fried biscuits lend a chewy texture to the dish piled with traditional taco toppings. Here is a family and girl's camp favorite.
olive oil, for frying
1 (16 oz.) pkg. jumbo refrigerator biscuits
1 1/2 lb. lean ground beef
1 (1 oz.) pkg. taco seasoning
1 (16 oz.) pkg. refrigerator biscuits
2 Tbls. water
1 (15 oz.) can pinto beans, rinsed and drained
Toppings:
2 tomatoes, chopped
2 cups red leaf lettuce, chopped into bite-size pieces
1 bunch green onions, chopped
1 cup shredded colby jack cheese
1 cup spicy ranch dressing
1/2 cup chopped cilantro
salsa
sour cream
1. In a large skillet, put 1/2 inch oil and heat on medium heat. Roll each biscuit into a 5-inch circle. Cook 4 biscuits at a time in skillet until golden brown, about 45 seconds each side.
2. In another large skillet, brown beef on medium heat, about 6 minutes. Add taco seasoning and water to beef and stir until combined. Turn heat to low and cook 1 minute more.
3. Add beans to beef mixture and cook for 4 minutes. Turn off heat and cover to keep warm. Divide meat mixture and toppings among fried biscuits. Fold in half. Serve immediately.
Serves 8
