1 36 count bag frozen Rhodes Rolls,thawed
1 can pinto beans
1 lb. ground beef
1 tsp. paprika
2 Tbsp. chili powder
1 tsp. cumin
1 can diced tomatoes
Oil for frying
Heat frying oil in a pot over med. heat.
Brown ground beef until cooked through. Drain. Return to pan. Add pinto beans, diced tomatoes and seasonings. Bring to a boil and reduce to a simmer for 10 minutes.
Meanwhile take two of your rolls at a time and smush together. Place on a floured surface and roll out to a circle about the saize or asmall salad plate. Place in hot oil and fry until golden brown on both sides. Place on a paper towel lined plate. Continue until all dough is used and fried.
Assemble tacos by placing chili on top of fried bread and top with desired toppings: shredded lettuce, cheese, sour cream, salsa, green onions, etc.
Oh, and don't forget dessert! Top fried bread with desired topping and devour!!!!