Navajo Tacos

I absolutely love to make Navajo Tacos with my leftover Sweet Chili. You can use your own leftover chili or you can even open up a can or two if you like. I do occasionally rely on canned chili to make them, but I think they taste the best with my sweet chili.

I just use frozen roll dough to make these. If you are in Utah, I like to buy Terrel’s roll and scone dough. I like it so much more than that other dough that begins with an “R”. You can find it at most associated foods stores. I have seen it at Macey’s, Reams, and Harmon’s. However, I do have a recipe to make fry bread from scratch if you want to go that route.

You also want you dough to thaw but not really rise. I usually take the dough out of the freezer about 2 hours before I’m going to cook dinner. I usually do one roll for each family member for their Navajo Taco and one to eat as a scone.

Sometimes I’ll toss the extra ones in some cinnamon/sugar or powdered sugar right after frying. Or I just let every one top with whatever they like such as peanut butter, jam, butter, honey, etc. Then we have dinner and dessert. Yummy!

Navajo Tacos

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• Author: Laura

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Ingredients

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• 10 frozen dinner roll dough, thawed
• 2–3 cups chili, leftover or from a can
• Toppings
• shredded cheese
• shredded lettuce
• salsa
• sour cream
• diced onion, whatever kind you like green, purple, sweet (I use green onion)
• sliced olives (I didn’t do any this time)

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Instructions

1. Heat a pan with oil. Your gonna deep fry the roll dough. Once you get the oil to prime frying temperature, flatten a piece of roll dough and put it into the hot oil. Fry the one side until golden, then flip to cook the other side.
2. Once that side is golden, remove from the oil and place on a plate lined with paper towel. Continue doing this with all your dough.
3. Once complete, top the fried dough with heated chili, cheese, and other toppings. Serves 10.

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This is the original photo from this post when it was first posted in November 2008.