Thursday, September 10, 2009

Navajo Tacos

1 loaf frozen white bread dough, thawed
1 envelope taco seasoning
1 can refried beans

Oil for deep-fat frying
Chopped tomato
Finely chopped onion
Shredded lettuce
Shredded cheddar cheese
Taco sauce

Directions: Allow dough to rise. Meanwhile, for filling, cook beef in a skillet over medium heat until no longer pink; drain. Stir in taco seasoning Simmer 15-20 minutes ; set aside. After dough rises, punch down. Make tortillas by dividing dough onto 10 to 12 equal balls. Using a small amount of flour, roll each ball into an 8-in. circle (tortillas should be thin). Fry each tortilla in 1/4-in. hot oil until golden brown, turning once. Drain tortillas on paper towels; keep warm. Top each tortilla with meat mixture, tomato, onion, lettuce, cheese and taco sauce. Yield: 10-12 servings.

I will also take the dough and roll them flat before cooking

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