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Tue, Jun 06 2017 post by Amber From dessertnowdinnerlater

Navajo Tacos

Fry bread, or Navajo Tacos is a fair favorite of ours, so I thought I'd re-make it using Rhodes rolls, and it turned out amazing!

Rhodes rolls transform into these Navajo Tacos (also known as Indian Fry Bread) for a weeknight dinner made easy!

Navajo Tacos

Hello! Amber here from Dessert Now, Dinner Later! If there's one thing I love about summer it's all the fun in the sun, including going to the fair and getting some tasty food! Indian Fry Bread, or Navajo Tacos is a fair favorite of ours, so I thought I'd re-make it using Rhodes rolls, and it turned out amazing! My kids are still begging for more fry bread! Plus, this fry bread makes Taco Tuesdays much more fun at our house too.


All you need is some thawed Rhodes Texas Rolls, some oil for frying, ground beef, garlic, onions, taco seasoning (+ water), a can of chili beans (in sauce), lettuce, tomatoes, olives, cheese, and sour cream. Or any other toppings you might want.

Rhodes rolls transform into these Navajo Tacos (also known as Indian Fry Bread) for a weeknight dinner made easy!

I make the filling first and keep it warm so I can eat my fry bread while it's fresh and crisp. Start by browning the meat with the onion and garlic.

Rhodes rolls transform into these Navajo Tacos (also known as Indian Fry Bread) for a weeknight dinner made easy!

Drain the fat from the meat and return the meat to the pan. Add the taco seasoning, water, and can of chili beans with the sauce.

Rhodes rolls transform into these Navajo Tacos (also known as Indian Fry Bread) for a weeknight dinner made easy!

Simmer for 5 minutes to marry the flavors. Cover and keep warm.

Rhodes rolls transform into these Navajo Tacos (also known as Indian Fry Bread) for a weeknight dinner made easy!

Heat oil to 375 degrees Fahrenheit. Flatten each roll to a 6-inch circle. 

Rhodes rolls transform into these Navajo Tacos (also known as Indian Fry Bread) for a weeknight dinner made easy!

Fry in oil until golden brown, turning over once. Dry on paper towels. Repeat with all rolls. (I only do one or two at a time so the oil temperature doesn't drop too much.)

Rhodes rolls transform into these Navajo Tacos (also known as Indian Fry Bread) for a weeknight dinner made easy!

Top fry bread with the meat mixture, lettuce, tomatoes, olives, cheese and sour cream. Enjoy!

Rhodes rolls transform into these Navajo Tacos (also known as Indian Fry Bread) for a weeknight dinner made easy!

TIP: We love toasting leftover fry bread in the toaster oven (not a regular toaster) on the toast setting to crisp it up. It's almost as good as fresh!

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Navajo Tacos -A Fair Favorite

Servings: 6 | Skills: | Prep Time: 10 min (not including thaw time) | Bake Time: 20 min

Navajo Tacos -A Fair Favorite
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Ingredients

1 pound lean ground beef
1 small onion, chopped
½ tsp minced garlic
1 (1oz) packet taco seasoning
1/3 cup water
1 (15.5oz) can chili beans with sauce
Vegetable/Canola oil for frying
6 Rhodes Texas Rolls, thawed
shredded lettuce
diced tomato
sliced olives
shredded cheddar cheese
sour cream

Instructions

Brown the meat with the onion and garlic. Drain the fat and return meat to the pan. Add taco seasoning, water, and the full can of chili beans with the sauce. Simmer for 5 minutes to marry the flavors. Cover and keep warm.

Heat the oil to 375 degrees Fahrenheit. Flatten each roll to a 6-inch circle. Fry in oil until golden brown, turning over once. (About 30-60 seconds for each side). Dry on paper towels. Repeat with all rolls, doing 1-2 at a time so the oil temperature doesn’t drop too much.

Top fry bread with the meat mixture, lettuce tomatoes, olives, cheese and sour cream. Enjoy!

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