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Navajo Tacos -A Fair Favorite

Skill: Prep Time: 10 Bake Time: 20 Servings: 6

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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


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!