Best Uff Da Tacos Recipes

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FRY BREAD TACOS II



Fry Bread Tacos II image

A yummy twist to an old favorite. The fry bread makes the difference. It's a popular request at my house. I do up everything but the fry bread in advance, and just heat up before serving. You can also top with other of your favorite taco toppings, such as onion, sour cream, or guacamole. Leftover fry bread can be used as dessert - coat it with cinnamon and sugar, and drizzle with honey.

Provided by Robyn Bloomquist

Categories     Main Dish Recipes     Taco Recipes     Fry Bread Taco Recipes

Time 47m

Yield 4

Number Of Ingredients 11

1 (15.5 ounce) can pinto beans, with liquid
½ cup picante sauce, divided
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
2 cups all-purpose flour, or more as needed
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
oil for frying
2 cups shredded iceberg lettuce
1 cup shredded Cheddar cheese

Steps:

  • Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through, about 5 minutes.
  • Combine ground beef and taco seasoning mix in a large skillet over medium-high heat; cook until browned, 5 to 8 minutes. Cover, and keep warm while you prepare the fry bread.
  • In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle the dough.
  • On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center.
  • Heat 1 1/2 inches oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Fry dough in the hot oil until golden on both sides, about 3 minutes per side. Drain on paper towels.
  • Top fry bread with beans, ground beef, lettuce, and Cheddar cheese. Spoon picante sauce on top.

Nutrition Facts : Calories 808.1 calories, Carbohydrate 76.7 g, Cholesterol 103.4 mg, Fat 36.5 g, Fiber 7.2 g, Protein 40.4 g, SaturatedFat 13.6 g, Sodium 2254.8 mg, Sugar 6.3 g

UFF-DA TACOS



Uff-Da Tacos image

We in Minnesota eat Uff-Da Taco's at every state fair. They are so good! Try making extra fry bread, then sprinkle it with cinnamon/sugar or powdered sugar and dip it in honey for the sweet desert that we Minnesotans call "Elephant Ears". A Norwegian treat!

Provided by mojoloh

Categories     Cheese

Time 15m

Yield 4 fry bread's, 4 serving(s)

Number Of Ingredients 10

1 loaf white bread dough, cut into 4 portions
1 tablespoon oil or 1 tablespoon shortening, for frying
taco meat
lettuce, shredded
cheddar cheese, shredded
black olives, sliced (optional)
jalapeno, sliced (optional)
yellow onion, diced (optional)
sour cream
taco sauce

Steps:

  • Thaw dough.
  • Smear with 1 Tablespoon oil.
  • Let rise,covered with a breathable cloth,in a warm place until double its size.
  • Punch dough down and cut into 4 equal portions.
  • Heat oil as hot as you can make it.
  • Pat dough into a circle about 1/4 inch thick.
  • Fry in the hot oil, turning so that both sides are nicely browned.
  • Drain on paper towels.
  • Top with taco toppings, OR sprinkle with cinnamon/sugar or powdered sugar for elephant ears.

Nutrition Facts : Calories 30.1, Fat 3.4, SaturatedFat 0.4

TACO PUFFS



Taco Puffs image

I got this recipe from a friend years ago and still make these cheesy sandwiches regularly. I serve them for dinner along with a steaming bowl of soup or fresh green salad. Any leftovers taste even better the next day for lunch. A helpful hint: Plain refrigerated biscuits seal together better than buttermilk types. -Jan Schmid Hibbing Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 5

1 pound ground beef
1/2 cup chopped onion
1 envelope taco seasoning
2 tubes (16.3 ounces each) large refrigerated flaky biscuits
2 cups shredded cheddar cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the taco seasoning and prepare according to package directions. Cool slightly. , Flatten half of the biscuits into 4-in. circles; place in greased 15x10x1-in. baking pans. Spoon 1/4 cup meat mixture onto each; sprinkle with 1/4 cup shredded cheese. Flatten the remaining biscuits; place on top and pinch edges to seal tightly. Bake at 400° for 15 minutes or until golden brown. Freeze option: Freeze cooled pastries in a resealable plastic freezer bag. To use, microwave pastry on high on a microwave-safe plate until heated through.

Nutrition Facts : Calories 646 calories, Fat 34g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1775mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 2g fiber), Protein 26g protein.

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