Navajo Tacos
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Ingredients
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½ recipe Three-Bean Chili with Sausage already featured on the Blog or 1 (40-ounce) can chili with beans
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2 cups canola oil
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Use the White Bread recipe for the dough. Click here for the recipe or you can find it on p. 228 in The Food Nanny Rescues Dinner cookbook
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3 cups shredded Cheddar Cheese
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3 tomatoes, diced
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1 2.25 ounce can sliced black olives drained
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4 cups chopped iceberg or romaine lettuce
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Sour cream
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Salsa or fresh salsa recipe p.125 in The Food Nanny Rescues Dinner cookbook
Toppings:
Directions
Prepare the chili, if making, and set aside.
Put the toppings in separate bowls. Cover and refrigerate until ready to serve.
Line a plate with paper towels and set it next to the cooktop. Testing with a deep-fat thermometer, heat the oil in a medium skillet to 360 degrees. Remove one roll of dough at a time from the package (or divide bread dough into 12 pieces). Use your fingers to stretch the dough and the palm of your hand to flatten it. Carefully place the dough in the oil. When the dough is light brown on the underside, use tongs to turn it and fry the other side until it is light brown. Place the fried bread on the towels to drain off excess oil. Transfer to a 200-degree oven to keep warm. Fry the remaining rolls.
If you are using canned chili, heat it in a saucepan or microwave.
To serve, place the items in order on a buffet table or countertop-fry bread, chili, cheese, tomatoes, olives, lettuce, sour cream, and salsa- and let people serve themselves.
Recipe Note
Can be made MEATLESS: Use meatless chili.