Navajo Beef Tacos
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
Serves: 8 tacos
Ground beef, refried beans, cheese, and other taco toppings piled high on top of fried dough.
  • 1 tube refrigerated flaky biscuits (8 count)
  • Oil for frying
  • 1 lb. beef
  • 1 T. cumin
  • 1 t. chili powder
  • 1 c. refried beans, heated
  • 1 c. shredded cheddar cheese
  • 1 avocado, peeled, pitted, and sliced
  • 1 c. tomatoes, diced
  • 1 c. sour cream
  • 2 garlic cloves, minced
  • 1 chipotle pepper in adobo sauce, minced
  1. Heat ½ inch of oil in a heavy bottomed skillet.
  2. Using your hands, flatten each biscuit to about ¼ inch thickness.
  3. Fry the biscuits two at a time. Cook for 1-2 minutes per side, or until golden brown. Remove from oil and place on a paper towel lined plate. Repeat with remaining biscuits.
  4. Meanwhile, cook the ground beef over medium heat until it has browned. Add in the cumin and chili powder and mix well.
  5. In a small bowl combine the sour cream, garlic cloves, and chipotle pepper. Mix well.
  6. To assemble the taco place a fried biscuit on a plate. Top with several spoonfuls of ground beef, ¼ c. refried beans, 2 tablespoons of cheese, 3 avocado slices, a few tomatoes, and a dollop of the sour cream mixture.
Recipe adapted from I Wash...You Dry at
Recipe by Hezzi-D's Books and Cooks at