Friday, June 18, 2010

Navajo Tacos

Navajo tacos usually take more time than I'm willing to put in so this is my simpler version. For the scones I use frozen bread dough. You could make homemade scones if you want but I think this way is a lot easier. The chili I use in this recipe is the same chili used for Texas Chili Pile On. It's a really simple quick recipe that is so tasty.

Printable Recipe

Navajo Tacos

1 loaf frozen bread dough, thawed
vegetable oil

Chili ingredients:
1 lb ground beef
1 1/2 cups water
2 (15 oz) cans ranch style beans, undrained
8 oz can tomato sauce
1 tsp cumin
3 Tbsp dry onion soup mix
2 Tbsp chili powder
1/2 tsp garlic powder
salt to taste

grated cheese
chopped lettuce
chopped tomatoes
sliced green onions
sliced olives
sour cream

To make chili:
Brown ground beef and drain. Add all remaining chili ingredients. Bring to a slow boil. Reduce heat and simmer for 25 minutes.

To make scones:
Cut bread dough into six equal pieces. Roll each piece out evenly. Each piece should be a 4-5 inch circle. Heat oil in a large skillet. Fry each piece of dough until it puffs up and is brown on both sides, about 2 minutes on each side. Remove from oil and place on paper towels. 

To serve:
Place chili on top of scones. Top with desired toppings.

Serves 6

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