Sometimes you want it, but you want it quick and easy. You want nothing more than to reach that climactic moment when your eyes close and you swallow. And just the thought of reaching that moment causes your body to chill and your mouth water; but the euphoria is cut short when the thought of all the work plays out in your head. I want it, but I don’t want to work for it. I want the heat to penetrate me and the aromas to fill the air, I want to feed and I want to be full.
Pretty Damn Easy Scone Tacos
Ingredients:
2 Loafs of Rhodes Frozen Bread Dough. If you are ambitious you can make fresh scone dough.
2 Pounds Ground Beef
1 Jar of Wild Coyote Medium Salsa (In the refrigerated section of the produce department) For a cheaper alternative use 1 Large bottle of Pace Picante Sauce Mild, the one with the green lid.
2 16oz Cans of Pinto Beans
1 16oz Can of Black Beans
1 8oz Can Tomato Sauce
1/2 Cup Mild Red Taco Sauce
1 Package Taco Seasoning
Directions:
Lightly spray a large plastic bowl with non-stick spray. Place two frozen bread dough loafs in bowl. Cover with plastic wrap. I spray the under side of the plastic wrap with non-stick spray so dough does not stick. Let rise at room temperature as per the instructions on the package.
- Brown ground beef, salt and pepper to taste.
- Drain excess grease.
- While beef is browning open and drain both cans of pinto beans and the can of black beans.
- Add beans, salsa, taco sauce, taco seasoning and tomato sauce to the browned beef. Stir all together and reduce heat to simmer.
- Heat vegetable oil in a skillet until nice and hot.
- Grab baseball size pieces of dough, spread out flat and lay into hot oil. Flip, cooking each to a rich dark brown color. Lay on paper towels to absorb some of the oil.
Assemble:
Scoop meat and bean mixture onto scone and garnish with the following:
Shredded Cheddar Cheese
Shredded Lettuce
Diced Tomatoes
Green Onions
Fresh chopped Cilantro
Avocado
Sour Cream
Feeds six
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