Navajo Tacos

Tina From mommyskitchen.net Mon, Feb 24 2014

Hi everyone! Today I have an easy dinner recipe to share with you. Recently I made these Easy Navajo Tacos using Rhodes Dinner Rolls. If you're not familiar with "Navajo Tacos" or "Indian Tacos" they're common in the Southwest Region (Arizona, New Mexico, Texas and Utah).  Navajo Tacos start with traditional fry bread that is topped with a ground beef or chili mixture and a variety of taco toppings. 

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Frozen dinner rolls really simplified the whole process versus making fry bread from scratch.  Just like that I had dinner put together and on the table in about 30 minutes.  It doesn’t get any easier than that folks. I haven’t had Navajo Tacos since I was a little girl, so this recipe brought back such great memories for me. Let’s get started and I will show you how easy this recipe comes together.

1

In a large skillet cook the ground beef until no longer pink. Add the onion and garlic and cook until meat is fully browned and onion is translucent in color; drain off any grease. Stir in the chili seasoning packet, canned tomatoes, tomato sauce and beans. Simmer 15-20 minutes on low heat.

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Flatten each thawed roll to a 6-inch circle (using a rolling pin). If using regular Rhodes dinner rolls press 2 rolls together and roll into a ball before shaping into a circle. 

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Fry the bread rounds in canola oil at 375°F until golden brown, turning over once (about 30 seconds). Cook fry bread until brown on both sides.

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Remove from pan and drain on paper towels.

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Spoon desired amount of chili mixture over warm fry bread. Top with your favorite taco toppings, shredded lettuce, tomatoes, grated cheese, salsa and sour cream.

 

 

Navajo Tacos

Servings: 8 Skills: Beginning Prep Time: 30 min (not including thaw time) Bake Time: min

3.7 / 5  (16 votes, 2 reviews )

Ingredients

  1. 1 - pound ground beef or turkey

  2. 1 - small onion, chopped

  3. 1 - clove garlic, minced

  4. 1 - (1.25 oz) packet chili seasoning mix

  5. 1 - (14 oz) can chili ready tomatoes, do not drain

  6. 1 - (8 oz) can tomato sauce

  7. 1 - (16 oz) can Bush's chili beans or kidney beans, drained

  8. 8 - Rhodes Texas rolls or 16 Rhodes dinner rolls, thawed but cold

  9. canola oil for frying

  10. Toppings:

  11. shredded lettuce

  12. chopped tomatoes

  13. chopped onions

  14. grated cheddar cheese

  15. salsa

  16. sour cream 

  17. black olives

Instructions

  1. In a large skillet cook the ground beef until no longer pink.

  2. Add the onion and garlic and cook until meat is browned and onion is translucent in color; drain off any grease.

  3. Stir in the chili seasoning packet, canned tomatoes, tomato sauce and beans.

  4. Simmer 15-20 minutes on low heat.

  5. When chili mixture is done, set aside.

  6.   To make the fry bread flatten each roll to a 6-inch circle.

  7. If using regular Rhodes dinner rolls press 2 rolls together and roll into a ball before shaping into a circle.

  8.  Use a rolling pin to roll the dough out (I find it easier to roll the dough out on a non floured surface).

  9. Fry the bread rounds in canola oil at 375°F until golden brown, turning over once (about 30 seconds).

  10. Cook fry bread until brown on both sides.

  11. Drain on paper towels.

  12.  Spoon desired amount of chili mixture over warm fry bread.

  13. Top with your favorite taco toppings, shredded lettuce, tomatoes, onions, grated cheese, salsa and sour cream.

  14.  Servings: 8 Cook's Note: if you have any fry bread left over they're wonderful cut into triangles with honey drizzled on top or sprinkled with powdered sugar.

Tina

Tina is the mom behind the blog Mommy's Kitchen. I created Mommy's Kitchen back in 2008 as an outlet for my love of cooking, baking and recipe sharing. My blog focuses on comfort food, old fashioned favorites, and family friendly recipes that are easy on your budget. My goal is to get families out of the fast food line and back to the dinner table "Family Style". Tina lives in North Texas with her husband and 3 children.


Posted in Tinab, Main Dish

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