Tacos Deluxe Recipes

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a non-stick 8" x 8" deep dish pan add biscuits to make a crust by pressing and spreading them across the bottom and up the sides of the pan. (Pinch and overlap.) In the picture, I used a glass pan and the biscuits stuck to the pan slightly.
• 3. Cook beef and onion in a medium fry pan until done. Drain, add Taco Seasoning Mix and water. Cook for 7 - 9 minutes or until mixture is not watery. Add mixture on top of crust. In same pan, add olive oil and potatoes and cook until heated through and starting to brown. Add on top of meat mixture.
• 4. Next add sliced olives and then the diced tomatoes. If you like jalapeno peppers, you could add them here (chopped fine). Top with as much shredded Mexican cheese as you like. We like a lot.
• 5. Bake for 25 - 30 minutes or until crust is done and golden brown.
• 6. Serve with Salsa, Guacamole, Shredded Lettuce and Sour Cream.

Steps:

• Melt butter in a skillet over medium heat and cook and stir 1 chopped onion in the melted butter until onion is translucent, about 5 minutes.
• Place a large saucepan over medium-high heat and pour in pinto beans, kidney beans, pork and beans, tomato sauce, cooked onion, and 1/4 cup water, stirring to combine. Bring the mixture to a boil, reduce heat to low, and stir in 3 tablespoons sugar, chili seasoning mix, chili powder, and seasoned salt. Let the chili simmer while you finish the remaining steps, 10 to 20 minutes. Stir chili occasionally.
• Mix 3 cups flour with baking powder, 6 tablespoons sugar, and salt in a large mixing bowl; stir in 2 cups of water or amount needed to make a workable dough. Spread 1 cup flour onto a work surface and scoop up about 1/4 cup of dough; drop it onto the flour and sprinkle surface with flour. Roll the dough into a flat round tortilla.
• Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
• Gently lay tortilla into the hot oil and deep fry until golden brown on both sides, 2 to 3 minutes per side. Dough will expand as it fries. Remove fry bread and drain on paper towels; continue to make and fry pieces of dough until all dough has been used.
• Place lettuce, tomatoes, Cheddar cheese, 1 chopped onion, and sour cream into separate bowls. To serve, spoon a ladle of chili onto each fry bread and sprinkle with desired garnishes; top each serving with a dollop of sour cream.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in chili seasoning mix, pepper, tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes, stirring occasionally., Just before serving, cut open corn chip bags. Add beef mixture and toppings.

Steps:

• Put your rice into a bowl and stir in the taco seasoning until it is well blended. Add the diced green chilies and stir. Heat the rice and set aside.
• Cook the ground beef until it is done and drain well. Return to pan and add the taco seasoning mix and stir.
• To make the burrito lay your tortilla on a paper towel. Put a thin layer of shredded cheese on the tortilla and then using a spoon or spatula, "frost" the tortilla with warm refried beans to within about 1/2" of the edges.
• Sprinkle ground beef over the beans then cover the beans with the rice mixture.
• Sprinkle a small amount of cheese over the rice then pop the burrito into the microwave for a few seconds to soften the cheese.
• Top with tomato, lettuce, black olive, onion and taco or hot sauce if desired.
• Wrap tightly and serve warm.