Instructions

• Drain and rinse the black beans and pinto beans; open the can of diced tomatoes (do not drain). Open the can of Pillsbury Grand Original Biscuits and separate the 8 biscuits. Flatten each biscuit with your hands or a rolling pin until about 1/4‑inch thick.
• Pour oil into a large skillet to a depth of about 1/4 inch and heat over medium until hot (a small piece of dough will sizzle when added). Fry the flattened biscuits, working in batches if needed, until golden brown on the bottom, then flip and cook the other side until golden brown, about 1–2 minutes per side. Drain the fried biscuits on paper towels and keep warm.
• In a medium skillet, brown 1 lb ground beef over medium‑high heat, breaking it up with a spoon, until no longer pink (about 6–8 minutes). Drain excess fat from the skillet if desired.
• Add 1 tablespoon taco seasoning, the drained and rinsed black beans, the drained and rinsed pinto beans, and the can of diced tomatoes (with their juices) to the browned beef. Stir to combine, bring to a brief boil, then reduce heat to low and simmer 5 minutes to heat through and meld flavors.
• To assemble each Navajo taco, place a fried biscuit on a plate and spoon about 1/2 cup of the beef‑bean‑tomato mixture onto it. Top with olives, sour cream, avocado slices, diced tomatoes, shredded lettuce, and shredded cheddar cheese as desired.