Navajo Tacos

When I was in Jr High, my friends and I thought it was really cool to hang out at the Wilkinson Center at Brigham Young University.
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We would go bowling, play ping pong, and occasionally rent tandem bikes.  We usually ended up in the Eatery.  (In has changed a lot over the years.)  Back then, one of our favorite things to order was a Navajo Taco and a maple bar.
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Indian fry bread is the base of the Navajo Taco.  It is served open face with homemade chili beans or spicy ground beef, cheddar cheese, freshly shredded lettuce, diced tomatoes, onions, homemade salsa and sour cream.  The one served in the Eatery was huge!  It filled the whole plate.
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Our homemade version is a bit smaller in size.  I use Rhodes white dinner roll dough, thawed, flattened and fried (in a minimal amount of canola oil) until lightly browned.
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We usually top it with refried beans, black or kidney beans, seasoned ground beef, lettuce, diced tomatoes, sliced olives, salsa and a dollop of sour cream.
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