Emery’s 14th birthday was one for the books! Only close family and spent at home, I’m not sure it was exactly what she had in mind but with 2020 the way it is, we’re all adapting!
But good food makes everything better, right?
We started the day with crepes (her choice of breakfast) and ended with a family favorite, Navajo Tacos!
One thing I love about this meal is how colorful it is. It looks beautiful no matter how you stack yours and of course, as a mom I’m always super happy when we can get 2-3 vegetable servings in one dish!
Being from Utah, we’re a Rhodes Rolls family and they’re easy enough to let rise and then roll out into flat bread. Sticking your fingers through the dough at 3-4 spots helps create pockets where you toppings are set.
NAVAJO TACO KITCHEN NEEDS
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And usually, you can pick up a scone or pizza dough at your local grocery store! But this week, we did something COMPLETELY out of the norm for us because we were out of Rhodes! I broke out a can of Pillsbury Grands and my family LOVED them! Said they were super flakey and yummy. So who knows? We may have forever changed the way we do Navajo Tacos in the Thueson house.
So print out this recipe and try it out for yourself! And then let me know in the comments below what you choose to use for your fry bread!
Navajo TacosPrint Recipe
- 1 lb Hamburger
- 1 Can Black Beans
- 1 Can Pinto Beans
- 1 Can Kidney Beans
- 1 packet Taco Seasoning (McCormick for GF)
- 1 can Tomato Sauce
- Pillsbury Biscuits
- Oil for Frying
Note: You can also use Rhodes dough which is what our family has always done but I knew I would be short on time and so we did the biscuit dough. Everyone actually said they liked them better .. that they were more flakey so try both and see what you guys like too!
Other options are scone or pizza dough from your local grocery store (most have this on hand). Of course, you can always make your own!
- Sour Cream
- Hot Sauce
- Anything else you fancy!
Directions for Hamburger/Chilli Topping:
Brown Hamburger. Drain Grease. Add in all beans, taco seasoning and tomato sauce. Stir to combine and let simmer for 20 minutes.
Directions for Fry Bread:
Warm up the oil in your pan over medium heat. Pop open the biscuit dough and stretch out dough with fingers. Place one dough at a time into hot oil and cook on each side until browned.
Remove from oil and set on top of a paper towel to help soak up any remaining grease.
Top scone with chili mixture and all the toppings your heart desires!