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Navajo Tacos Recipe

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This recipe for Navajo Tacos is from Manna From Chrystal's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
•FRY BREAD:
•2 cups unbleached flour
•1/2 teaspoon salt
•1/2 cup nonfat dry milk powder
•3 teaspoons baking powder
•4-1/2 teaspoons shortening
•2/3 to 3/4 cup water
•Oil for deep-fat frying

TACO FILLING:
•1 pound ground beef
•1/2 cup chopped onion
•1/2 teaspoon salt
•Pepper and cumin to taste
•2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
•1 can (4 ounces) diced green chilies
•4 cups (16 ounces) shredded cheddar cheese
•2 medium tomatoes, chopped
•Shredded lettuce
•Salsa
Directions:
Directions:
•Mix dry ingredients; cut in shortening as for pastry. Add water gradually, mixing to form a firm ball. Divide into 12 balls; let rest, covered, for 10 minutes. Roll each ball into 6-in. circle. Cut 1/2-in.-diameter hole in center of each circle.
•Heat 1 in. oil in Dutch oven to 400°. Slip each circle into oil; fry each side for 1 minute or until puffed and golden. Drain; serve warm with butter, honey and fresh lemon juice.
•To make taco, cook the beef, onion and seasonings over medium heat until no longer pink; drain. Stir in beans; cook 5 minutes. Place fry bread on a baking pan; spread each bread with 1/2 cup taco mixture. Sprinkle with cheese and chilies.
•Bake at 350° until cheese is melted. Serve with lettuce, tomato and salsa. Yield: 12 fry breads.

 

 

 

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