Pages

Wednesday, November 3, 2010

Navajo Tacos....mmmmmmmmmm

FRY BREAD
2 c. all purpose flour
1/2 tsp. salt
1/2 c. nonfat dry milk powder
3 tsp. baking powder
4-1/2 tsp. shortening
2/3 to 3/4 c. water
Oil for deep frying
Directions:

Mix dry ingredients; then cut in shortening like you would for a pastry. Add water gradually, mixing to form a firm ball. Divide into 12 balls; let rest, covered, for 10 minutes. Roll each ball into 6-in. circle.
Heat 1 in. oil in fryimg pan. Slip each circle into oil; fry each side for 1 minute or until puffed and golden. Drain; serve warm.

TACO FILLING:
1 lb. ground beef
1/2 c. chopped onion
1/2 tsp. salt
Pepper to taste
2 cans (15 oz) Ranch Style beans (I sometimes use black beans or kidney beans and 4oz. tomato sauce)
1 c. (4 oz.) diced green chilies
4 c. (16 oz.) shredded cheddar cheese
2 medium tomatoes, chopped
Shredded lettuce
Salsa
Sour Cream
Directions:
Fry your hamburger, onion and seasonings over medium heat until no longer pink; drain. Stir in beans; cook 5 minutes. Place fry bread on a baking pan; spread each bread with 1/2 cup taco mixture. Sprinkle with cheese and chilies. Bake at 350° until cheese is melted. Serve with lettuce, tomato and salsa. Yields about 12 scones.