My older sister was the first of all the kids to get married. She and her boyfriend and later husband were pretty cool to always let me and my brothers hang out with them. I have lots of memories of them taking us sledding, hiking, swimming, watching movies, cooking dinner, and out to his parents house where they had an ostrich farm. When my sister was in school at Rick’s College she even had him bring me to stay for the weekend on several occasions. I remember when my sister was first married she would let me go hang out and have sleepovers. We would watch movies and have a treat, and she was always busy doing something with her hands – that is something that has not changed. She is extremely talented and has sold crafty items at boutiques for well over 15 years. She recently opened an Etsy Shop and sells some pretty cute stuff. You should check it out! Aside from all her craftiness, she is also a pretty darn good cook, and I have some absolutely delicious recipes in my box because of her. At one of our sleepovers when she was first married she got up early on a Saturday morning and made us scones with honey butter. I thought I had died and gone to heaven. Seriously one of my favorites! Fry bread is so delicious with either sweet or savory – heck anything cooked in oil is! She then introduced me to the Navajo Taco, and I have been hooked ever since!
We always ate them with Nally Chili and they were so good! When I learned how to make real Mecian Refried Beans we tried that and it quickly became a favorite at our house!
With all the carnivals and fairs we have been to over the summer I have seen Navajo Tacos sold at every one which gave me a hankering for some homemade goodness. If I am having a busy day I have used Rhodes frozen rolls for the fry bread and they turn out wonderfully.
Add whatever you fancy for toppings – tomato, red onion, lettuce, avocado, cilantro, olives, cheese, and for me salsa and sour cream are a must!
In college they became a roommate favorite and when we get together it is one of recipes that we love to cook up. I don’t think I have ever made these and heard a complaint. Everyone loves them!
Go ahead and give them a try. They don’t take long if you use the Vegetarian Nalley Chili (which is seriously delicious and is 99% fat free) and some Rhodes bake n serve rolls – they are for sure a crowd pleaser!
See the Happy!
-Kirsten
| Servings | Prep Time |
| 6 people | 15 minutes |
| Cook Time | Passive Time |
| 15 minutes | 5 hours |
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Fry bread topped with beans or chili, lettuce, red onion, tomato, cilantro, olives, avocado, cheese, sour cream and salsa.
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- 12 rhodes dinner rolls thawed and let rise
- 2 cans Nalley's Vegetarian Chili or refried beans
- cheese grated
- tomatos diced
- red onion diced
- cilantro diced
- avocado sliced
- olives diced
- lettuce chopped
- sour cream
- salsa
- *Make sure you pull the Rhodes Rolls out early in the morning for enough time to thaw and rise. The recommendation is 3-5 hours. Before you fry the bread, chop all the veggies and have the chili in a bowl ready to be heated in the microwave. Make sure you cover your bowl with a paper towel before you cook it or it will splatter all over your microwave 🙂
- Heat about 3 inches of oil on medium heat. Take two of the Rhodes rolls and combine them to make one. Work through palm and fingers flattening it out. Add to oil and allow to cook about a minute and a half, using tongs flip and cook another minute and a half. Cook until it is a golden brown. (This will be different for everyone because not all stove tops cook the same). Romove from oil and place on a plate lined with paper towels to absorb the access oil. Cover with a dish towel to keep warm. Repeat process for the other 5.
- Spoon the chili over one of the fry breads, add the cheese and whatever else you would like. Enjoy!