Easy Navajo Tacos
This Easy Navajo Tacos recipe is a family favorite! Featuring seasoned beef and zesty toppings atop fluffy fried biscuits.
Equipment
- Large Skillet
- Frying Pan
- Spatula
- Cutting Board
- Serving platter
Ingredients
- 1 lb Ground Beef (Lean)
- 1 Tablespoon Homemade Taco Seasoning or Packaged
- 1 15 ounce can Black Beans (drained and rinsed)
- 1 15 ounce can Diced Tomatoes
- 1 15 ounce can Pinto Beans (drained and rinsed)
- 1 can Pillsbury Grand Original Biscuits (8 Biscuits)
- Oil for frying (I used vegetable oil)
- Olives (sliced)
- Sour Cream
- Avocados (sliced)
- Tomatoes (diced)
- Lettuce (shredded)
- Cheddar Cheese (shredded)
Instructions
- In a large skillet over medium heat, add the ground beef. Break it apart with a spatula and cook until it’s browned, about 5-7 minutes. Drain excess fat if necessary.
- Once the beef is cooked, sprinkle in the taco seasoning. If you're using homemade seasoning, feel free to adjust the spices to your liking. Stir well to combine, allowing the flavors to meld.
- Add the black beans, pinto beans, and diced tomatoes to the skillet. Stir everything together and let it simmer for about 5 minutes.
- While the beef and bean mixture simmers, heat oil in a frying pan over medium-high heat. Fry each biscuit until golden brown, about 2-3 minutes per side.
- To assemble, take a fried biscuit and spoon a generous amount of the beef and bean mixture onto it. Top with your choice of olives, sour cream, diced tomatoes, shredded lettuce, sliced avocado, and shredded cheddar cheese.
- Serve your Easy Navajo Tacos warm, and enjoy!
Notes
- For a vegetarian option, substitute ground beef with plant-based meat or extra beans.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Fried biscuits are best enjoyed fresh, but can be stored at room temperature for a day.