♥ Navajo Tacos!
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I make this only when I am making Navajo tacos, quick easy and tasty!
1 Pound ground beef
1 Tsp. garlic salt
1 Tbsp. onion flakes
2 large cans Red kidney beans, drained
1 can pinto beans, drained
1 small can tomato sauce
tomato sauce can full of water
2 Tbsp chili powder
salt and pepper to taste
In a large skillet cook hamburger, breaking it up as you go. Add the
onion flakes, and garlic salt. Cook and drain grease.
Pour drained beans into a large pot, or a crock pot. Add tomato
sauce, water, and chili powder, and salt and pepper to taste.
Add the hamburger to the beans, mix together well and
simmer till ready to eat.
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups water, warm
Vegetable oil, for frying in deep fryer, or deep cast iron skillet
In a large bowl, combine the dry ingredients together with a whisk.
Add the water, and mix flour and water together well. Roll into a ball,
and let set for an hour.
Before you start cooking, have a pan with a wire rack for draining the fry
bread, and have the deep fryer, or cast iron skillet heated to 375.
On a floured board, or a pastry sheet, break off pieces of the dough
and form into a ball about golf ball size. Use your best judgement.
Roll them out with rolling pin, and add flour to avoid sticking.
Roll to bout 1/4 inch, and carefully drop into hot oil cooker, or cast
iron skillet, doing one at a time. Cook on one side, till edges start
to brown, then turn over. You want the color to be a light golden brown.
DO NOT LEAVE UNATTENDED!!
Set them on rack to drain, until ready to use
Toppings for Navajo tacos:
frozen corn, thawed, or fresh corn cut off cob
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