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!Print
- 10 frozen dinner roll dough, thawed
- 2–3 cups chili, leftover or from a can
- shredded cheese
- shredded lettuce
- sour cream
- diced onion, whatever kind you like green, purple, sweet (I use green onion)
- sliced olives (I didn’t do any this time)
- 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.
- 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.
- Once complete, top the fried dough with heated chili, cheese, and other toppings. Serves 10.