Sunday, November 7, 2010

Navajo Tacos

After having sones last week, I was craving some of these yummy Navajo Tacos!  We have tostadas (basically the samething, just on fried tortillas) all the time.  I need to mix it up more often and have these every now and again!

Rhodes Texas™ Rolls, thawed & risen (or fry bread recipe found here)

vegetable oil for frying
1 pound ground beef
green onions, finely chopped
salsa or taco sauce
pinto beans or refried beans (I also like to use canned chili sometimes rather than the ground beef and beans)
grated cheddar cheese
shredded lettuce
tomatoes, chopped
onion, chopped
sour cream
1 packet taco seasoning
olives, sliced
cilantro, chopped

Flatten each roll to a 6-inch circle. Fry in vegetable oil at 375°F until golden brown, turning over once (about 30 seconds). Drain on paper towels.

Cook ground beef, drain off fat, and mix with taco seasoning according to package directions.  Heat pinto beans, refried beans, or chili in small saucepan. 
On flatbread, spread beans then top with taco meat.  Place other toppings on top as desired.

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