|
| |
|
|
 |
| |
 |
 |
| Pace® and Tom Perini Perini Ranch Steakhouse |
| |
Makes 8 tacos
Prep Time: 20 min 1 lb.
Moran’s lean ground beef
1/2 tsp. each ground cumin and garlic salt
1 jar (16 oz.) Pace® Fire-Roasted Tomato Chunky Salsa
1 pkg. (about 17 oz.) refrigerated large-size biscuits, 8/pkg.
Vegetable oil
Assorted Toppers: guacamole, shredded lettuce, chopped onion,
chopped tomato and shredded Cheddar cheese
Pace® Cilantro 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 10 min.
ROLL out or pat biscuits into 7"
rounds on floured surface. Place rounds on floured baking sheets.
HEAT 1/2" oil in skillet
over medium heat to 375°F. Fry each round for 1 min. or
until golden brown, turning once. Drain on paper towels.
PLACE some beef mixture down center
of each bread. Pass Assorted Toppers and cilantro salsa. |
|
|
|
|
