Navajo Tacos Recipe Courtesy of Executive Chef Tom Perini, Perini Ranch Steakhouse

Makes 8 Tacos

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

Assorted Toppings:
Guacamole
Lettuce, shredded
Onion, chopped
Tomato, chopped
Cheddar cheese, shredded
Chunky Salsa

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.

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.

Place some beef mixture down the center of each bread. Layer with the assorted toppings.

Other Recipes from this Episode:
Caroline's Fruit Crisp
Smoky Chipotle Cowboy Chili