ARIZONA TACOS RECIPES

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ARIZONA TACO SALAD RECIPE - FOOD.COM



Arizona Taco Salad Recipe - Food.com image

When it’s 105º F. outside, this is a perfect dish for entertaining. Easy to prepare, and easy to serve as a “make-it-your-way” one-dish meal. And Fritos work better in this dish than “real” tortilla chips.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 16-18 serving(s)

Number Of Ingredients 10

1 head iceberg lettuce, cut up, torn up, shredded
2 lbs ground beef
4 cups pinto beans, drained (2 cans)
20 ounces Fritos corn chips
4 -6 green onions, sliced
1 (6 ounce) can sliced black olives
4 -6 tomatoes, cut into bite-sized chunks (make mine Romas!)
12 ounces pre-shredded cheddar cheese (or colby-jack, or colby, or...?)
12 ounces Pace Picante Sauce, medium spicy
1 ounce hot sauce

Steps:

  • Crumble-fry the ground beef (w/salt, pepper, garlic to taste) and allow it to cool.
  • Mix beef with beans and lettuce.
  • Stick a long spoon in the Picanté sauce jar.
  • Put remaining ingredients in individual bowls, with appropriate tongs, spoons, etc. for serving.
  • Put a layer of fritos in your bowl or on your plate.
  • Cover with beef-bean-lettuce mixture.
  • Add other ingredients as desired.
  • Apply the picanté sauce to taste. Add hot sauce as required by your palate.
  • Step aside, because the first ones through the line will be coming back for more!

Nutrition Facts : Calories 481.9, FatContent 27.2, SaturatedFatContent 9.3, CholesterolContent 60.9, SodiumContent 662.2, CarbohydrateContent 38.3, FiberContent 7.3, SugarContent 2.8, ProteinContent 22.9

NAVAJO TACOS RECIPE | ALLRECIPES



Navajo Tacos Recipe | Allrecipes image

A traditional Indian fry bread topped with a chili-style meat and bean mixture and taco-type toppings like shredded Cheddar cheese, chopped lettuce, and sour cream. A family favorite. Serve the leftovers as dessert with honey, butter, or sugar and cinnamon.

Provided by IMATECHGIRL

Categories     Main Dishes    Taco Recipes    Fry Bread Taco Recipes

Total Time 49 minutes

Prep Time 15 minutes

Cook Time 19 minutes

Yield 6 tacos

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup warm water
1 pound ground beef
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (1.25 ounce) package chili seasoning (such as McCormick®)
vegetable oil (such as Crisco®) for frying

Steps:

  • Mix flour, baking powder, and salt together in a large bowl. Pour in water; stir dough until just combined. Cover with plastic wrap and let rest, about 15 minutes.
  • Heat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Drain off grease. Stir in pinto beans, diced tomatoes with their juices, and chili seasoning until well-blended. Simmer until chili flavors combine, 10 to 15 minutes.
  • Grease your hands lightly with oil and pinch off a piece of dough about the size of a baseball. Press it with your palms into a round about 4 inches in diameter and 1/2-inch thick. Repeat with remaining dough.
  • Heat oil to a depth of 2 to 3 inches in a deep fryer or large saucepan. Fry dough rounds in batches until well-browned, puffy, and cooked through, 2 to 3 minutes per side. Drain on paper towels.
  • Divide fry bread among serving plates while still hot. Spoon chili mixture on top.

Nutrition Facts : Calories 424.9 calories, CarbohydrateContent 44.7 g, CholesterolContent 47.3 mg, FatContent 17.7 g, FiberContent 4.7 g, ProteinContent 21 g, SaturatedFatContent 4.7 g, SodiumContent 1127.1 mg, SugarContent 2.9 g

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From thespicekitrecipes.com
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