Saturday, July 26, 2008

Navajo Tacos

These are a family favorite! If you need to make them fast you can use Rhoads frozen rolls for the fry bread(scones). I also will make the beans in the crock pot sometimes and sometimes on the stove. The scone recipe makes quite a few so it is fun to have the leftovers for later.

I use 5 cans of various beans(whichever I have in my cupboard at the time) Usually kidney beans, black beans, white beans, chili beans.(do not drain!!)
1 large can of tomato sauce
1 pkg of either taco or chili seasoning(I like the taco better but I use whatever I've got)
you can add a pound of cooked hamburger or cooked onions.
I have put a can of corn in it and it has been good as well.
Cook it on the stove with lid on med for about 30 minutes and them on low until you are ready to eat. It will be a little runny if you don't let it cook down a little bit.


2 pkgs dry yeast(2 Tbsp)
1/2 cup warm water
1 Tbsp sugar

Mix together and set aside

1/2 cup sugar
1 cup boiling water
1/2 cup margarine or butter
2 tsp salt

Mix together in large bowl.

3 eggs beaten
Add to butter/sugar bowl and mix until well blended

Add yeast mixture and 2 cups of flour to the large bowl of other ingredients and beat until smooth

Add 2 1/2 cups flour and mix.
Let rise for 1 hour
Put dough in refrigerator until cool(you can leave it overnight if you want)
Roll out thin(about 1/4 in.) and cut into squares of desired size
Fry in oil.

Serve with toppings that you normally put on tacos.


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