Navajo Tacos (with Simple Indian Fry Bread)

Deliciously crispy on the outside and soft and chewy on the inside, Navajo Tacos made of a simple fry bread, then topped with a seasoned taco meat, beans and your favorite taco toppings. 

Hi everyone! Today I have an easy dinner recipe to share with y'all. First off I want to let you know that I was invited to become a contributor over at the Rhodes Bake-N-Serv Blog. What does this mean? Well, from time to time I will be creating recipes using their products and sharing them with all of you. 

I can't tell you how excited I am, because I've been using Rhodes frozen bread dough for as long as I can remember. I love the convenience of frozen bread dough and all the different recipes I can create. I actually have several recipes here on the the blog.  I can't wait to get started using all of their bread and roll products.

Recently I made these Easy Navajo Tacos using their frozen roll dough. Rhodes Dinner Rolls took all the hard work out of making the traditional fry bread which is the base of these yummy Navajo Tacos. If you're not familiar with "Navajo Tacos" or "Indian Tacos" they're common in the Southwest Region (Arizona, New Mexico, Texas and Utah). 

Navajo Tacos start with a traditional fry bread that is  topped with a ground beef or chili mixture and a variety of taco toppings. I  haven't had Navajo Tacos since I was a little girl, so this recipe brought back great memories for me. 




Navajo Tacos & (Fry Bread)

1 - pound ground beef or turkey
1 - small onion, chopped
1 - clove garlic, minced
1 - (1.25 oz) packet taco seasoning mix (prepared according to packet directions)
1 - (10 oz) can milk Rotel, do not drain (diced tomatoes & green chilis)
1 - (16 oz) can Pinto Beans (I prefer Ranch Style pinto beans), drained
8 - Rhodes Texas rolls or 16 Rhodes dinner rolls, thawed but cold
canola oil for frying

Toppings:
shredded lettuce
chopped tomatoes
chopped onions
pico de gallo
grated cheddar cheese
salsa
sour cream
black olives

Brown the ground been in a large skillet over medium-high heat. Add the onion and garlic and cook until meat is no longer pink and the onion is translucent in color; drain off any grease.

Stir in the taco seasoning packet, water, Rotel and beans. Simmer 15-20 minutes on low heat. When the taco meat is finished, set aside.

To make the fry bread flatten each roll to a 6-inch circle. If using regular Rhodes dinner rolls press 2 rolls together and roll into a ball before shaping into a circle.

Use a rolling pin to roll the dough out (I find it easier to roll the dough out on a non floured surface).

Fry the bread rounds in canola oil at 375°F until golden brown, turning over once (about 30 seconds). Cook fry bread until brown on both sides. Drain on paper towels.

Spoon desired amount of taco meat mixture over warm fry bread. Top with your favorite taco toppings, shredded lettuce, tomatoes, onions, grated cheese, salsa and sour cream.

Servings: 8

Cook's Note: if you have any fry bread left over they're wonderful cut into triangles with honey drizzled on top or sprinkled with powdered sugar

Disclosure: This is a sponsored post by me on behalf of Rhodes Bread Company. I'm a contributing guest blogger where I share recipes and ideas using Rhodes Frozen Dough Products. Bush's Beans provided me with the beans to use in this recipe.