Tag: Mexican

I had planned to make to make Navajo Tacos the day after we had chili, because then I could use the left over chili for the tacos.  However, we are having the missionaries over tonight, and chicken noodle soup (what I had originally planned for today) just didn’t sound good on this unseasonably warm day. 

So to make them, you need fry bread as your base.  Really any dough will do.  I have used Rhodes frozen rolls, which work great.  I also have used the sour dough pizza crust dough.  Flatten or roll out your dough and make it into the size you want for your base.

Heat up your oil in a skillet or stock pan (the higher sides keep the oil more contained so there is less splatter on the stove top) over medium high heat.  If you flick a little water into the oil, and it sizzles, your oil is hot enough. Drop your dough into the oil.  When that side is a golden brown, turn it over with a pair of tongs and repeat. 

Then top with heated Chili (you can use homemade or a can of Chili with Beans also works fine).  and your favorite ingredients–cheese, lettuce, tomatoes, black olives, onions, guacamole, sour cream, and/or ranch dressing.

Tuesday nights are taco nights around here.  We try to mix it up by having a different kind every week.  This week we had hard tacos with ground beef.  Not much of a recipe to share with this one, but I saw an idea on pintrest, and thought I’d try it.  I broiled my shells in the oven after a put in just the meat and cheese.  Then I added the fresh ingredients.  Two thumbs up from the taco lovers in our family.  Here’s a picture: