Navajo Tacos
Fry bread topped with beans or chili, lettuce, red onion, tomato, cilantro, olives, avocado, cheese, sour cream and salsa.
Servings Prep Time
6people 15minutes
Cook Time Passive Time
15minutes 5hours
Servings Prep Time
6people 15minutes
Cook Time Passive Time
15minutes 5hours
Ingredients
Instructions
  1. *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 🙂
  2. 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.
  3. Spoon the chili over one of the fry breads, add the cheese and whatever else you would like. Enjoy!