Navajo Tacos are one of my guilty pleasures. If you aren't from Utah, or just aren't sure what in the blazes I am talking about, a Navajo taco is a scone, with chili, and all the taco fixin's. And OH boy they are good! Usually they are made with roll/bread dough, (like rhodes) but I don't usually have time to let the dough thaw, then rise. So I use an alternative that makes it SO much quicker!
10 Minute Navajo Tacos
makes 4 Navajo Tacos
1 package pizza crust mix (Great Value is my favorite)
1 can Nalley Chili
Shredded cheese, lettuce, onion, tomato, olives, sour cream, and taco sauce/salsa.
Prepare your pizza mix according to the directions, divide into 4 equal portions and flatten into rounds slightly larger than your hand.
In a large, shallow pan, heat about 1/2 inch of vegetable oil on med-high heat until bubbles form when you insert the end of a wooden spoon. Fry your dough until golden brown, remove and drain on paper towels.
Top with heated chili and whatever toppings you like!