Navajo Tacos

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Navajo Tacos

Yield 8

Author Laura McIntosh

Ingredients

• 1 Lb Lean Ground Beef
• 1/2 Tspn Ground Cumin
• 1/2 Tspn Garlic Salt
• 1 Each (16 Oz) Jar of Fire-Roasted Tomato Chunky Salsa
• 1 Pkg Refrigerated Large-Size Biscuits, 8 per package (about 17 Oz)
• Vegetable Oil
• Guacamole
• Lettuce, shredded
• Onion, chopped
• Tomato, chopped
• Cheddar cheese, shredded
• Chunky Salsa

Instructions

1. Cook beef in skillet until browned. Add cumin, garlic salt and fire-roasted tomato salsa. Heat to a boil. Cook over low heat for 10 minutes.
2. Roll out or pat biscuits into 7" rounds on floured surface. Place rounds on floured baking sheets. Heat ½" oil in skillet over medium heat to 375°F. Fry each round for 1 minute, or until golden brown, turning once. Drain on paper towels.
3. Place some beef mixture down the center of each bread. Layer with the assorted toppings.

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