Post by Debbie on Apr 7, 2009 4:34:08 GMT -6
Easy Indian Tacos
1 jumbo can of biscuits (regular not homestyle) 8 count.
Vegetable oil or shortening for frying
1-2 pounds of ground beef browned and drained.
(use one 1 lb for 4 tacos or 2 lbs for 8 tacos)
Taco seasoning
salt & pepper
1-2 tablespoons Cornstarch
Salsa
1 can pinto beans heated
diced onion - optional
shredded or chopped Iceberg lettuce
diced tomato
grated cheddar cheese
Pat biscuits out flat or roll out to make a large circle. Cut a slit in the center and fry each in vegetable oil over medium high heat. If they get too dark too quickly, turn burner down a bit. Drain on paper towels and keep warm in oven on a cookie sheet while making meat mixure. This will make 8 dinner plate size fry breads. If you are only making 4 Indian tacos (1 per person is usually plenty) then you can dust the remaining 4 fry breads with powdered sugar and drizzle with honey for dessert or for breakfast the next morning after rewarming.
Brown ground beef (one 1 lb for 4 tacos or 2 lbs for 8 tacos) and drain. Onion may be added to skillet with meat if you want it cooked or save for later if you prefer it fresh. Add taco seasoning to taste. If using packaged type, I recommend only using a half a package per 1# of ground beef. A whole package tastes artificial. Stir in with beef over med temperature. Add salt and pepper to taste if needed. Add 1-2 tablespoons of cornstarch and stir in, then add a couple of tablespoons of salsa. Add just enough water to stirr in to form a coating of gravy around the meat. This keeps the meat from being so crumbly and makes it easier to eat and more flavorful. (I use this same recipe for making crispy tacos and the meat doesn't fall out of the shell as easy.)
To serve, place one fry bread on each dinner plate, top with about 1/4 of 1# of the meat mixture, spoon beans over the top and finish off with the lettuce, tomato, onion and top with grated cheddar cheese. Serve immediately. This is not a finger food or hands on kind of taco. You will definately need a fork and knife for this one.
Serve with additional salsa on the side.
Although these are not traditional you can top with the following
Optional Garnishes:
Diced avacado
Sliced black olives
Sour cream
Could substitute regular onion for chopped green onion garnish