Navajo Tacos

We spent memorial day at the cabin and decided to make Navajo tacos. Don't know if these are a "Utah" thing, but what you're looking at is basically a scone topped like a taco. Of course the family loved eating the extra scones with honey butter too.



Meat Sauce:

1-2 lbs. hamburger
Salt & Pepper
1-2 cans Chili Beans
1 pkg. Taco Seasoning (I like Ortega)

Brown hamburger and season with salt and pepper. Drain grease and add taco seasoning packet and water suggested on the back. Cook 10-15 minutes. Add chili beans (drain first) and stir well. Basically, when I make a small batch I use 1 lb. meat and one can of beans. When I make it for a crowd I add 2 lbs. meat and 2 cans beans. You can also use kidney beans (but I like the creamier chili bean better).

Scones:

Rhodes or Terrell's frozen roll dough
Oil for frying

2-3 hours before dinner, place desired amount of dough on a greased cookie sheet and cover with plastic wrap that has been sprayed with cooking spray. Once dough is totally thawed, press each roll out into the shape of a small scone and allow to rest on cookie sheet and rise some more (30 minutes to an hour). Heat oil to about 350 degrees in either a deep frying pan, dutch oven, or electric fry daddy. Fry the scones until they are golden brown on both sides. Remove from grease and place on paper towels.

Toppings:

shredded cheddar cheese
shredded lettuce
chopped green onion
chopped tomato
chopped olives
Sour Cream
Salsa