Ingredients
The following ingredients have 4 Servings
- 1 can (16.3 ounces) refrigerated jumbo biscuit dough
- Vegetable Oil (for frying)
- Recipe for Navajo Taco Meat/ Chili:
- 1 pound ground beef
- 1 can (28 ounces) diced tomatoes, undrained
- 1/4 cup brown sugar
- 2 Roma tomatoes (diced)
- 1 teaspoon onion powder
- 1 packet (1 ounce) chili seasoning
- 1 can (6 ounces) tomato paste
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 can (15 ounces) black beans, drained then rinsed
- 1 can (15 ounces) pinto beans, drained then rinsed
- Toppings:
- lettuce
- cheese
- sour cream
- salsa
- guacamole
- sliced olives
Instruction
- FOR TACO MEAT/CHILI: Cook and crumble ground beef in a large skillet over medium-high heat. Once browned, drain grease. Add ground beef and all other chili ingredients to a large stock pot. Bring to a boil, reduce heat to low and simmer for 1 hour.
- In a medium skillet, pour in enough oil to fill it 2/3 full. Set heat to medium-low. Let oil heat up for at least 15 minutes before frying dough.
- Once oil is ready, remove biscuit dough from can. Press dough into a flat circle. Carefully, place dough into the hot oil and fry for 2-3 minutes on each side, until nice and golden. Remove from oil, and lay fried dough onto a paper towel lined plate to let soak up grease. Repeat with all biscuit dough.
- Place one fry bread onto a plate, and top with 1/2 cup of chili. Top with all your favorite taco toppings and enjoy!
