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)
vegetable oil
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!
Scones outside of Utah are muffins, so probably call it "fry-bread"
ReplyDeletetaco looks fabulous
ReplyDeleteThose look delicious! I will have to try them!!
ReplyDeleteI've never heard of navajo tacos.. but i'm glad I have now :)) yummy!
ReplyDelete