Set out rolls to thaw (~2-3 hours before you will be frying them).
Prepare your veggies. Chop and wash your romaine lettuce. Dice tomatoes, green onions, olives and slice your red bell pepper thinly for a smile. Set aside.
Cook your taco meat and beans. On the stove, brown 1/2 lb ground turkey or beef, add 1 can of black beans and 1/4 cup diced onions, add a minced jalapeno for a kick--totally optional. Add 1 8 oz can of tomato sauce and season with your favorite taco seasoning.
Once you have everything prepped and your rolls are thawed, heat your oil on high for about 10 minutes. Roll out the rolls so they are flat, about 1/4 inch thick and about 4-5 inches across. For faces, you'll want to keep them as round as possible. Turn the heat to medium. Carefully place the dough in the heated oil and let cook for 15-30 seconds. It will start to turn brown on the bottom. Don't worry if the top bubbles up a bit, either. With tongs, be super careful and flip the scone over so the other side can fry. Again for about 15-30 seconds, or until it turns brown. You really only want to flip it once so that it's not getting too oily. If you need to let the oil heat up a bit because the scones aren't cooking fast enough, just turn the heat up and cover for a minute. Remove from oil and let cool for a minute.
Don't forget to add a good helping of veggies and dressing to your own Navajo Taco to make it a flavorful and fun meal for you, too!