Navajo Taco & Scones

Tacos with a twist, aka Navajo Tacos. Instead of using tortillas, you basically take bread dough and fry it. The first time I had this, I believe my husband and I were just dating and we were visiting his family. I was a little skeptical at first, just because I tend to be a picky eater. I was pleasantly surprised, it was REALLY good. Tacos make a regular appearance in our household some way or another. **Be VERY careful when frying**

Ingredients

Lettuce
1 lb. Ground Beef
Sour Cream
Cheddar or Mexican Cheese blend
1 Packet of reduced sodium taco seasoning
1 cup chili (Optional)
Tomatoes
12 thawed Rhodes dinner rolls (This really depends on your family size)
1/4-1/2 cup vegetable oil

In a large skillet, brown ground beef and add taco seasoning according to the packets directions. Set aside. In a separate skillet or saucepan heat up the vegetable oil. I usually splash a dash of water in the oil to see if the oil is hot enough. While the oil is heating up, you can start shaping your dough. Flatten until its about the size of a small pancake. Once the oil is ready, place the dough in the frying pan, use tongs to flip. When the bread is golden brown in color its finished, sts. Place the fried bread on a plate with napkins to drain some of the excess oil off. Top with Meat, Chili (if desired), tomatoes, lettuce, cheese, and sour cream. Enjoy! It's easiest to eat with a fork versus trying to use your hands, sts.

Scones

This is the best part, if you have any left over fried bread dip in cinnamon & sugar, top with nutella, butter & honey, or even whipped cream and strawberries for dessert.