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Thursday, February 28, 2008

Navajo Tacos

3/4 c. oil
1 can "Grands" biscuits (the biggest ones you can find)
1 can Chili (we used the "Nalley" brand)
lettuce
shredded cheddar cheese
sour cream
olives
salsa

Heat oil in a medium-sized skillet. In the meantime, heat up chili in a small pot. Flatten each biscuit with your hands to desired thickness. Fry each flattened biscuit for about 20 seconds on each side or until golden brown. (To keep the biscuits warm until you are ready to serve, place them on a cookie sheet in the oven at about 200 degrees) Top each biscuit with chili, lettuce, cheese, sour cream, olives, salsa, or any other topping you would like to add!

3 comments:

Ryan & Martha said...

I love all your posts - keep up with the pictures. It's so nice to see what I'm about to make. You're a great cook and your recipes turn out looking so yummy. Can't wait to try more of them.

Kristen said...

I made these today. I used the Rhodes Texas rolls, because that is what I had. And I would have never thought to use chili instead of meat with taco seasoning. It was very good. Thanks for the post!

THE CROMAR FAMILY said...

I made these for my family and my parents. My dad grew up on a Navajo indian reservation and he said they tasted just as he remembered them. My two boys loved the bread plain too. Thanks for the easy and tasty recipe!