2 lb. hamburger
1 can pinto or kidney beans
1 onion
1 lg. tomato
1 lg. green bell pepper
1/2 hd. lettuce
1 pkg. Taco seasoning
8 oz. yellow Colby cheese

TACO BREAD:

2 c. self-rising flour
1 pkg. Fleishman's yeast
1/4 c. warm water
3/4 c. milk

Heat beans. Brown hamburger; drain. Add taco seasoning according to directions. Cut up all vegetables in small pieces and place on serving dish where each person can get what they want when you are ready to serve.

BREAD: Mix this like biscuits but do not knead. Mix just enough to roll out like a pie crust. Cut in pieces and deep fry in Crisco out of the can. Don't mix too much or it will be tough. When you fry, let one side brown the color of toast, then turn. Once both sides are brown, put in bowl with napkins in bottom to soak excess oil. This will serve at least 6 people.