I really didn't want to go to the grocery store this past week. I scoured my cabinets, refrigerator, and freezer to see what I had on hand and how many meals I could get out of what was there. I made a list, and then racked my brain, and lo and behold, I came up with 6 dinners (which didn't even include the "rice-a-roni" packages). Whoo-Hoot!
One of those nights we had Navajo Tacos and Sopapillas (click here) for dessert. Now you COULD start by making your own dough for fry bread (click here for a recipe) OR you can do what I do... I use the frozen bread roll dough and put it in the fridge over night to thaw.
Dough for bread
sour cream (optional)
If you are using the bread roll dough, like me, put two rolls together for each Navajo taco. Work the bread into a flattened state, about the size of a tortilla. Fry in hot oil about 5-10 seconds each side. Drain on paper towel. In skillet, brown ground beef, adding taco seasonings as you would for regular tacos. Pour chili into large microwave-safe dish and heat up, OR some people like to add it right with the ground beef in the pan. Once meat and chili are cooked build your open-faced Navajo Taco using any other type of ingredients you would use for tacos. Enjoy!
*I did not have chili on hand, so I used refried beans. Also, because I wanted to use what little ground beef I had left for spaghetti, I decided to use some canned chicken I had. I simply drained the chicken, added it to the skillet along with a packet of taco seasonings and a little water, and it was heaven. You can really do it any way you want... my kids LOVED them!