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.

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