Southwestern Tacos
1 lb. lean ground beef 1/2 tsp. ground cumin 1/2 tsp. 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 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 minutes or until golden brown, turning once. Drain on paper towels. Place some beef mixture down center of each bread. Serve with Assorted Toppers and cilantro salsa. Makes 8 tacos. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
