A Navajo taco meets a Mexican burrito with this family recipe. The difference is the thick and chewy shell.
Shauna Evans shares her homemade version of Beef Chalupas.
olive oil for frying
1 (16 oz.) package jumbo refrigerator biscuits
1 lb. lean ground beef
1 (1.75 oz.) pkg. taco seasoning
2 Tbls. water
1 (15 oz.) can pinto beans, rinsed and drained
2 tomatoes, chopped
2 cups red leaf lettuce chopped into bite-size pieces
1/2 white onion, chopped
1 cup shredded colby jack cheese
1 cup spicy ranch dressing
1/2 cup chopped cilantro
1. In a large skillet, put 1/2 inch oil and heat on medium heat. Roll each biscuit into a 5-inch circle. Cook 4 biscuits at a time in skillet until golden brown, about 45 seconds each side.
2. In another large skillet, brown beef on medium heat, about 6 minutes. Add taco seasoning and water to beef and stir until combined. Turn heat to low and cook 1 minute more.
3. Add beans to beef mixture and cook for 4 minutes. Turn off heat and cover to keep warm. Divide meat mixture and toppings among fried biscuits. Fold in half. Serve immediately.