Navajo Tacos

This recipe really took me back! I have not had this in years, more than I want to admit actually. :) I remember having this during my teen years and liking it, but for whatever reason I have never made it myself and I have not had it since leaving Utah. Is this a Midwest meal? (And yes I know that is a stupid question considering the name of the meal)

Anyway, I made it last night and at first my kids were skeptical. In the end they decided that I didn't make enough! Personally I thought it was close to being the correct portions. I couldn't eat all of mine because it was too much.

Navajo Tacos

* Chili (I had left over chicken chili that I used. At the bottom is a basic chili recipe if needed)
* shredded cheddar
* salsa
* Vegetables of your choice (examples include: chopped lettuce, onion, black olives, chopped tomatoes, bell pepper, avocado, chili peppers, etc)
* Fry Bread (recipe to follow)

1. After cooking/warming the chili, mix up the fry bread and deep fry in oil.

2. Starting with the fry bread, layer all the toppings on top. I cut my fry bread in half so it wouldn't be so thick. This could be why I ended up with too much on top and not being able to eat it all. So, try and see what works best for your family.

After taking this picture I remembered that I had salsa and avocados. Mmmm, the avocado made it perfect!

Fry Bread

* 2 teaspoons sugar
* 2 cups all purpose flour
* 1/2 teaspoon salt
* 3 teaspoons baking powder
* 1 cup milk

1. Mix the dry ingredients and then add the milk. It will be a sticky dough. Roll out on a floured surface until about 1/4 inch or slightly bigger. You can then cut them into whatever size or shape you want. This recipe is also great for scones (just spread with honey butter after cooking) or cut in half and make sandwiches on them...so yummy!

The pizza cutter was the easiest way to cut the dough and it also gives you an idea of how many "tacos" I got out of a single batch.

2. Deep fry them in hot oil. The recipe didn't give any tips on what temp the oil should be or how long they should cook. I found that my oil must have been too hot because they were beautifully brown on the outside but doughy on the inside. I just put them back in and cooked them a little longer. I would suggest having the oil on a med-high setting. The dough should have small bubbles all around, but not turn brown almost immediately. You should aim for about 2 minutes per side. Sorry I can't be more specific than that.