NAVAJO TACOS

NAVAJO TACOS image

Categories Beef

Yield 8 servings

Number Of Ingredients 22

Ingredients

Meat
2 ½ pounds hamburger
1 medium onion , diced
2 15-oz cans tomato sauce
1 package Williams brand original chili mix
2 tablespoons chopped garlic (can buy in jars)
Salt to taste
Black pepper to taste
Jalepeno peppers, if desired.
Fry bread
There are two possibilities for fry bread.
1 package of Rhodes frozen Texas style yeast rolls
1 bottle of vegetable oil
Buy Rhodes frozen Texas style yeast rolls. Thaw, then flatten and stretch. Let set for a few minutes, then deep fry in skillet of vegetable oil, being sure to turn and brown both sides.
2)or, 5-pound package of self-rising flour
12 oz bottle of vegetable oil
For The Taco
1 medium onion, diced
1 large tomato, diced
1 package of finely grated cheese (cheddar or cheddar/Colby jack mixture)
1 bunch of leaf lettuce, rinsed and drained
1 small can chopped chilis

Steps:

Brown meat, onions, garlic, and peppers in skillet. Drain and rinse. Put back in skillet. Add tomato sauce and chili mix and simmer. After about 5 minutes, taste and add salt, pepper, garlic powder and any other ingredient for desired flavor and hotness. Continue on low simmer for at least ten more minutes. Fry bread 1 5-pound package of self-rising flour 12 oz bottle of vegetable oil Pour about 2 cups of flour into a large bowl and slowly add cold water until you have a smooth thick paste. Add extra flour to top and sides and begin folding flour into paste until you obtain a bread dogh that is of a good consistency(that means that you may have to experiment a little to get the right texture). Cover with a thin layer of flour and let set for a couple of minutes. Flour hands and pinch off a piece of dough, flatten between hands, and drop into hot vegetable oil. Be sure to keep hands floured because the dough will be very sticky. Repeat process, making fry bread desired size.

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