Navajo Tacos are one of my kids favorite meals . . . mine too. It’s a scone topped with chili, lettuce, cheese, sour cream, onions, olives, salsa and any other taco-like toppings you love.
I always make the scones from scratch, so the recipe will include the bread dough and all, but you can use pre-made bread dough or crescent roll dough if you like. I also make the chili from scratch so I’ll include chili directions, but again, canned is cool.
3 c. red kidney beans
1 c. white beans
1 16oz can tomato sauce
2 T. chili powder
1 t. salt
1/2 T. onion powder
1/2 pound cooked ground beef
Put the beans in a slow cooker, cover with water, plus 2 inches above the beans. Turn on high and cook for 6-8 hours.
Add the tomato sauce, meat, and spices and cook for another hour or until heated through.
4 c. warm water
2 T. yeast
1/2 c. sugar
8 c. flour
2 c. frying oil or shortening
- Add the yeast and sugar to a large bowl with very warm (but not boiling) water. Let sit for about ten minutes.
- Add flour, one cup at a time, until you can stir no more in.
- Dump the dough out on a floured counter and knead in more flour until the dough is no longer sticky.
- Let sit for 30 minutes then knead again briefly.
- Divide the dough into sixteen equal pieces. Roll each piece into a flat circle.
- Fry in hot oil in a skillet, one at a time until golden, flip and cook for another 30-60 seconds.
- Top with your favorite taco toppings.
shredded cheddar cheese
shredded Monterrey jack cheese
So again, just top a fried bread scone with Chili and taco toppings. We put all the individual ingredients on the table and let the kids add what they like. That’s sure to make them happy.
They’re called Navajo Tacos because the Navajo people make fried bread similar to the scones in this recipe.
If you opt for pre-made chili and pre-made bread dough you could get ‘er done in 30 minutes.