Crispy Puffy Tacos
Sweet Fried Corn
Ingredients
- 1 (16.3-oz) can refrigerated flaky layer biscuits
- Vegetable oil (for frying)
- 1 lb ground beef
- 1 (1.0-oz) envelope taco seasoning mix
- ½ cup water
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (8-oz) pkg shredded lettuce (optional)
- 1 (16-oz) container fresh salsa (optional)
- 1 (8-oz) container guacamole (optional)
Instructions
- Flatten biscuits into 6-inch rounds. 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. Fold hot biscuits to resemble taco shells using kitchen tongs. Drain on paper towels, and let cool.
- Cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet.
- Stir in taco seasoning mix and water; bring to a boil, reduce heat, and simmer 5 minutes or until very thick.
- Divide meat mixture among fried biscuits; Sprinkle with cheese. Serve with lettuce, salsa, and guacamole, if desired.
Side Dish Ingredients
- 3 Tbsp butter
- 2 (12-oz) pkg frozen corn, thawed
- 2 Tbsp honey
Side Dish Instructions
- Melt butter in a large skillet over medium heat; add corn, and cook, stirring occasionally, until corn is begining to brown. Stir in honey. Season with salt and pepper to taste.
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