Navajo Tacos

A few months after I moved to Utah (many moons ago), I went on a trip to Lake Powell with 3 of my roommates and some of their friends. We went boating and swimming and some people went cliff diving, but NOT me! The lake is so beautiful. Besides seeing Lake Powell for the first time, I tried Navajo Tacos for the first time on that trip. I had never even heard of them before. They are really good and I’ve been making them since. This time I did the quick version since Alex likes canned chili, but sometimes make the more homemade version, which I prefer. I found a good recipe at Recipezaar. Choose which one you like better (or have the time for), but if you’ve never had them, I hope you try them. Navajo Tacos

Quick Version—

12 frozen rolls (dough), thawed
2 (15-oz.) cans chili

Toppings:
Cheddar cheese, shredded
Salsa
Lettuce, chopped
Tomato, chopped
Onion, chopped
Ranch dressing or Sour cream
Avocado, sliced

Flatten and stretch thawed rolls. Place in hot oil (375º). Fry until golden brown on each side. Place on paper towels to drain.

To serve, top with chili and then desired toppings.Version II-

Fry Bread:
4-5 c. flour
3 1/2 t. baking powder
1 t. salt
1/2 c. instant powdered milk
2 c. water

Filling:
1 1/2 lbs. ground beef
1 onion, chopped
2 garlic cloves, chopped
1 (15-oz.) can pinto beans
Cumin, salt & pepper to taste

To make fry bread: Mix dry ingredients. Stir in water. Knead dough lightly; cover and let rest 15 minutes. Heat 1" vegetable oil in a 10" skillet. Pinch off dough in small amounts and pat dough into thin 8" circles. In the hot oil, quickly brown on both sides. Drain on paper towels.

To make filling: Brown ground beef and onion, drain. Add beans, garlic, cumin, salt and pepper. Simmer 10- 15 minutes.

To Serve: Spoon filling onto fry bread. Top with your favorite toppings.