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Mon, Feb 24 2014 post by Tina From mommyskitchen.net

Navajo Tacos

 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....

Hi everyone! Today I have an easy dinner recipe to share with you. Recently I made these EasyNavajo Tacos usingRhodes 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.

 

 

Print

Navajo Tacos

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

Navajo Tacos
3.8 / 5  (20 votes, 2 reviews )

Ingredients

1 - pound ground beef or turkey
1 - small onion, chopped
1 - clove garlic, minced
1 - (1.25 oz) packet chili seasoning mix
1 - (14 oz) can chili ready tomatoes, do not drain
1 - (8 oz) can tomato sauce
1 - (16 oz) can Bush's chili beans or kidney beans, drained
8 - Rhodes Texas rolls or 16 Rhodes dinner rolls, thawed but cold
canola oil for frying

Toppings:
shredded lettuce
chopped tomatoes
chopped onions
grated cheddar cheese
salsa
sour cream 
black olives

Instructions

In a large skillet cook the ground beef until no longer pink. Add the onion and garlic and cook until meat is 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. When chili mixture is done, set aside.   
To make the fry bread flatten each roll to a 6-inch circle. If using regular Rhodes dinner rolls press 2 rolls together and roll into a ball before shaping into a circle. 
Use a rolling pin to roll the dough out (I find it easier to roll the dough out on a non floured surface).
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. Drain on paper towels. 
Spoon desired amount of chili mixture over warm fry bread. Top with your favorite taco toppings, shredded lettuce, tomatoes, onions, grated cheese, salsa and sour cream. 
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

2 Comments

ColleenB. said on Oct 18, 2014
These are Fantastic.
I did add 1 can of well drained RoTel to the meat mixture.
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