 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
This is a twist on a southwestern dish I grew up with. Its a cool version of tacos, and is an easy crowd pleaser if you want to double the bread. Ingredients:
i package refridgerated biscuits |
oil for frying |
2 cans of chili, meat of your own preference, i prefer turkey |
mexican style shredded cheese |
diced tomatoes |
shredded lettuce |
chopped onion - optional |
sour cream |
salsa |
Directions:
1. Add enough oil to fill up half of a large skillet for frying, heat to medium
2. Seperate each biscuit, and work out dough to form a flat circle similar to a scone
3. When oil is ready, place dough in for about 2-3 minutes on each side or until lightly browned
4. Place on a paper towel covered plate to remove excess oil
5. In a medium sized pot, add chili and cook until heated through.
6. When the bread is ready, arrange on a plate and top with chili
7. You can line up the topping ingredients like a taco bar and let everyone assemble their favorite ingredients!
|
|