Indian Fry Bread Tacos
Zesty Corn Salsa and Chips
Ingredients
- 1 (16.3-oz) can refrigerated jumbo flaky layer biscuit dough
- Vegetable oil (for frying)
- 1 lb ground beef
- 1 (1.0-oz) envelope low-sodium taco seasoning mix
- ¼ cup water
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (8-oz) pkg shredded lettuce
Instructions
- Flatten biscuits into 6-inch rounds with your hands.
- Pour oil to a depth of ½-inch in a large skillet; heat over medium heat.
- Fry biscuits, in hot oil, in batches, 2 minutes per side or until golden brown, turning once. Drain on paper towels.
- Cook beef in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
- Stir in taco seasoning mix, water, and beans; bring to a boil, reduce heat, and simmer 5 minutes or until very thick.
- Divide meat mixture among fried biscuits; Sprinkle with cheese and lettuce.
Side Dish Ingredients
- 2 cups frozen whole kernel corn, thawed
- 1 (16-oz) container refrigerated fresh salsa
- 1 (12-oz) pkg tortilla chips
Side Dish Instructions
- Cook corn according to package directions. Combine salsa and corn in a serving bowl; serve with chips.
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