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Monday, November 26, 2012

Navajo Tacos


  • 1 loaf frozen white bread dough, thawed
  • FILLING:
  • 1 pound ground beef
  • 1 pound hot bulk pork sausage
  • 1 envelope taco seasoning
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1/2 cup water
  • Oil for deep-fat frying
  • Chopped tomato
  • Finely chopped onion
  • Shredded lettuce
  • Shredded cheddar cheese
  • Taco sauce

  • allow dough to rise. Meanwhile, for filling, cook beef and sausage in a skillet over medium heat until no longer pink; drain. Stir in taco seasoning, beans and water. Simmer 15-20 minutes or until the water is almost evaporated; 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.
recipe source taste of home 

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