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Navajo Tacos

Skill: Beginning Prep Time: 30 Bake Time: Servings: 8


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

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


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