Easy Navajo Tacos Food

NAVAJO TACOS

Steps:

• To make fry bread: Mix dry ingredients.
• Stir in water.
• Knead dough lightly; cover and let rest 15 minutes.
• Heat 1" vegetable oil in a 10" skillet.
• Pinch off dough in small amounts and pat dough into thin 8" circles.
• In the hot oil, quickly brown on both sides.
• Drain on paper towels.
• To make filling: Brown ground beef and onion, drain.
• Add beans and garlic salt.
• Simmer 10- 15 minutes.
• To Serve: Spoon filling onto frybread.
• Top with grated cheeses, salsa, lettuce, onion, or whatever sounds good.

NAVAJO TACOS

Steps:

• Prepare scone dough (I use the above mentioned recipe) Spread out scones a little thinner than normal (refer to recipe directions for scones) Fry in 350 oil till golden on both sides.
• Drain and cool just a little.
• Place approx 1/3-1/2 c chili per scone directly on top.
• Place desired amounts of toppings beginning with the cheese and ending with sour cream. Serve with a fork and enjoy!
• Left over scone dough makes a great dessert with honey butter or maple frosting.
• Prep time does not include scone making or chili making time.

NAVAJO TACOS ON FRY BREAD

Steps:

• CHILI: Sort and discard debris from beans and rinse well.
• Place beans in 3-4 quart pot with water; bring to a boil on high heat. Cook uncovered for 10 minutes.
• Remove from heat; cover and let stand for 1 hour. Drain beans and set aside.
• Rinse pot and return to medium-high heat. Add the chopped onion and ground beef and cook till meat is browned.
• Drain the grease and add all remaining ingredients. Bring to a boil on high heat; reduce heat and simmer for 1 1/2 to 2 hours, until beans are tender.
• FRY BREAD: Mix together flour, dry milk, baking powder, and salt. Add shortening and rub mixture with fingers till coarse crumbs form.
• Add water and stir with a fork till dough clings together.
• Knead on a lightly floured surface till smooth (2-3 minutes).
• Divide into 6 portions and keep covered with plastic wrap.
• Shape each into a 6-7 inch circle.
• In a 9x2 inch pan or electric skillet, heat 3/4 inch canola oil to 375 degrees. Fry each piece of dough till it is puffy and golden brown, turning once with tongs.
• Keep warm in 200 degree oven on baking sheets lined with paper towels till ready to serve.
• TO SERVE: Top each piece of fry bread with chili, and as many toppings as you like.

NAVAJO TACOS

Steps:

• Mix flour, baking powder, and salt together in a large bowl. Pour in water; stir dough until just combined. Cover with plastic wrap and let rest, about 15 minutes.
• Heat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Drain off grease. Stir in pinto beans, diced tomatoes with their juices, and chili seasoning until well-blended. Simmer until chili flavors combine, 10 to 15 minutes.
• Grease your hands lightly with oil and pinch off a piece of dough about the size of a baseball. Press it with your palms into a round about 4 inches in diameter and 1/2-inch thick. Repeat with remaining dough.
• Heat oil to a depth of 2 to 3 inches in a deep fryer or large saucepan. Fry dough rounds in batches until well-browned, puffy, and cooked through, 2 to 3 minutes per side. Drain on paper towels.
• Divide fry bread among serving plates while still hot. Spoon chili mixture on top.