PREPARATION INSTRUCTIONS:
TACO FILLING
- Heat oil in a 12-inch non-stick skillet over medium-high heat. Add onions and sauté for 2 minutes. Add minced garlic and sauté for 20 seconds. Scoot mixture to the side, then crumble the beef into the skillet.
- Cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.
- Add tomato/bean mixture to pan, cover and simmer for 10-15 minutes.
- Assemble taco by placing fry bread on a plate, top with taco filling, shredded lettuce, diced tomatoes, cheese, olives, and a drizzle of our house-made Ranch Dressing.
FRY BREAD
- Leave dough out to warm to room temperature. This makes it easier to roll out.
- Sprinkle a small amount of flour on the countertop. Roll the dough into a circle about 8 inches in diameter and about 1/8 inch thick.
- Heat cooking oil in a medium size fry pan to medium heat. Drop dough in oil and cook until dough bubbles, 2-3 minutes. Turn over and cook another 2-3 minutes. Watch carefully and turn down heat if it browns to quickly.
- Let oil cook and return to container. Retain for another use or discard.
INGREDIENTS: TACO TOPPING: GROUND BEEF, ONIONS, GARLIC, DICED TOMATOES (TOMATOES, TOMATO JUICE, SEA SALT, CALCIUM CHLORIDE, CITRIC ACID) DICED GREEN CHILIES (GREEN CHILE PEPPERS, WATER, LESS THAN 2% OF CALCIUM CHLORIDE, CITRIC ACID, SALT) KIDNEY BEANS, CHILI POWDER, CUMIN, PAPRIKA. RANCH DRESSING: MAYONNAISE ( SOYBEAN OIL, WATER, EGG YOLKS, CIDER VINEGAR, SALT, SUGAR, MUSTARD SEED, LEMON JUICE, NATURAL FLAVORS, OLEORESIN PAPRIKA, CALCIUM DISDODIUM EDTA) SOUR CREAM, GARLIC, WORCHESTERSHIRE SAUCE (DISTILLED WHITE VINEGAR, MOLASSES, SUGAR, WATER, SALT, ONIONS, ANCHOVIES, GARLIC, CLOVES, TAMARIND EXTRACT, NATURAL FLAVORINGS, CHILI PEPPER EXTRACT) LEMON JUICE, SALT PEPPER, LEMON HERB MIX (SEA SALT, GARLIC, LEMON PEEL, ONION, PARSLEY, CITRIC ACID, THYME, SAVORY, BLACK PEPPER
ALLERGENS: WHEAT, MILK, EGGS