If you arent familiar with Navajo Tacos, then you have been missing out! It is a bread dough that is deep fried, and topped with chili and all your favorite taco fixings. These tacos are very popular in the Southwest region of the country. I grew up eating these at festivals here in Southern Utah. They are so yummy!
The traditional navajo bread dough is a non-yeast dough. There are many recipes for it Ive found on the internet. I normally just use frozen Rhodes dinner roll dough, and it works perfectly. I usually make these in the Fall, especially around Halloween. I remember one year I made them for a Halloween party we had at our house. Emma was only 2 months old, and I was standing in my kitchen frying 50 of these babies and ready to pull my hair out! Ha. But it was so worth it in the end. They were a HUGE hit. Everyone loved them!
The traditional navajo bread dough is a non-yeast dough. There are many recipes for it Ive found on the internet. I normally just use frozen Rhodes dinner roll dough, and it works perfectly. I usually make these in the Fall, especially around Halloween. I remember one year I made them for a Halloween party we had at our house. Emma was only 2 months old, and I was standing in my kitchen frying 50 of these babies and ready to pull my hair out! Ha. But it was so worth it in the end. They were a HUGE hit. Everyone loved them!
Navajo Tacos
20 frozen Rhodes dinner roll dough, thawed OR use refrigerated dinner roll dough (like Pillsbury)
Vegetable Oil, for frying
Recipe for Navajo Taco Meat (see below) OR use your favorite homemade chili recipe
Your favorite Taco Toppings (lettuce, cheese, sour cream, salsa, etc)
NAVAJO TACO MEAT
1 lb Ground beef
1 (28oz) can diced Tomatoes, undrained
1/4 cup Brown Sugar
2 Roma Tomatoes, chopped
1 tsp Onion Powder
1 packet Chili Seasoning
1 (6 oz) can Tomato Paste
1 tsp Cumin
2 tsp Chili Powder
1 can Black Beans, rinsed and drained
1 can Pinto Beans, rinsed and drained
DIRECTIONS: Cook ground beef in a skillet. Once browned, drain grease. Add ground beef and all the other ingredients into a large crockpot. Cook on high for 3 hours.
TO MAKE TACOS: In a small 8 inch skillet, pour in enough oil to fill it 2/3 full. Set heat to medium-low. Let oil heat up for atleast 20 minutes before frying dough.
Once oil is ready, take 2 of the thawed Rhodes rolls and press them together to make one ball of dough. Press dough into a flat circle. Carefully, place dough into the hot oil and fry for 2-3 minutes on each side, until nice and golden. Remove from oil, and lay fried dough onto a paper towel lined plate to let soak up grease. Repeat with all other rolls.
Place one fry-bread onto a plate, and top with 1/2 cup of chili. Top with all your favorite taco toppings and enjoy!
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