Navajo Tacos


Navajo Tacos

Navajo Tacos!


Easy chili
I make this only when I am making Navajo tacos, quick easy and tasty!
1 Pound ground beef
1 Tsp. garlic salt
1 Tbsp. onion flakes
2 large cans Red kidney beans, drained
1 can pinto beans, drained
1 small can tomato sauce
tomato sauce can full of water
2 Tbsp chili powder
salt and pepper to taste

In a large skillet cook hamburger, breaking it up as you go. Add the
onion flakes, and garlic salt. Cook and drain grease.
Pour drained beans into a large pot, or a crock pot. Add tomato
sauce, water, and chili powder, and salt and pepper to taste.
Add the hamburger to the beans, mix together well and
simmer till ready to eat.

Fry bread
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups water, warm
oil for frying in deep fryer, or deep cast iron skillet

In a large bowl, combine the dry ingredients together with a whisk.
Add the water, and mix flour and water together well. Roll into a ball,
and let set for an hour.

Before you start cooking, have a pan with a wire rack for draining the fry
bread, and have the deep fryer, or cast iron skillet heated to 375.
On a floured board, or a pastry sheet, break off pieces of the dough
and form into a ball about golf ball size. Use your best judgement.
Roll them out with rolling pin, and add flour to avoid sticking.
Roll to bout 1/4 inch, and carefully drop into hot oil cooker, or cast
iron skillet, doing one at a time. Cook on one side, till edges start
to brown, then turn over. You want the color to be a light golden brown.
Set them on rack to drain, until ready to use

Toppings for Navajo tacos:
Grated cheese
Diced tomatoes
chopped onions
sliced olives
frozen corn, thawed, or fresh corn cut off cob
sour cream

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