Navajo Tacos

I grew up in a small town on the edge of an American Indian Reservation. For a fundraiser the American Indian student group in our school would make Navajo Tacos and I loved them! Every time I am somewhere they are served I always order them up. I use to make them every few months before we went GF and since then they never seemed to make the menu. Earlier this week I was really wanting one and decided I would try adapting them, and it turned out great! My daughter ate one as a taco and the other just as a scone with honey and butter. Both my husband and I tried them (I made non-GF for everyone else) and they were delicious!


Navajo Tacos (printer friendly version)

Filling
1 1/2 lbs ground beef
1 onion chopped
1 1/2 C water
1/4 tsp salt*
1/4 tsp pepper*
1/2 tsp garlic powder*
1/2 tsp oregano*
1 14-oz can refried beans
1 can tomato sauce
1 can green chilies

1. Boil beef and onion in water for 10-15 minutes or until cooked throughout. Drain (this is optional, depending on how thick you want the filling).
2. Season with seasonings. Add beans, tomato sauce & chilies. Heat until warm.
3. While cooking make shells.

Fry Bread - Makes 6 ( 2x's this for the meat mixture, especially if you don't drain the meat)
2 C flour
3/4 t salt
3 1/4 tsp baking powder
3/4 tsp xanthan gum
1 C warm water
oil for frying

1. Combine dry ingredients and add water. Mix and form into a ball.
2. Divide into 6 pieces, place 2 pieces into a ziploc bag or on top of flour. Roll to about 1/2" thick.

3. Heat oil until it pops slightly when water is sprinkled on it. (There is probably a temp but I just use water) Fry "shells" until they are brown on both sides and cooked through.
4. To keep warm, place in a 200-degree oven on a paper towel lined, oven proof plate.

Toppings
Sour cream
Cheddar cheese (I only had mozzerella so we used that)
Lettuce
Tomatoes, chopped
Olives (not shown)

Place each shell on a plate. Layer with meat mixture, and desired toppings.