Navajo Tacos

Where do I start?  Who doesn't love Navajo Tacos??  You start out with a lovely fried scone, top it with chili or taco meat and then douse it in all kinds of smothered goodness!

I decided to try a new scone recipe.  Don't let this intimidate you!  If you don't want to make your own scones, just use frozen roll dough.  Obviously it will need to thaw, but it works great!

 

Old Fashioned Utah Scones

1 Tbsp. dry active yeast

3/4 cup luke-warm water

1/4 cup sugar

1 beaten egg

1/4 cup shortening

2-1/2 cups all-purpose flour

1-1/2 tsp. salt

vegetable oil/shortening for frying

 Combine water, yeast and sugar in a bowl.  Stir gently, and let sit 10 minutes.

In a separate bowl, combine the flour and salt.  Cut in the shortening.  Mix it together with a fork or pastry mixer.

Add the beaten egg to the yeast mixture.  Add the flour mixture.  Mix thoroughly.  Dough should be very smooth and pliable and only slightly sticky. Cover and let rest 1 hour.

Fill a large pan with 1-1/2 to 2 inches of oil and heat to 350 degrees. Punch down the dough and divide into 10 balls.  Use your fingers to stretch the balls of dough into 1/4 inch thick squares (depending on how thick you like your scones...we like 'em thick).  Place the dough in the oil and fry until golden brown on each side.  Add more oil if needed.

Place fried scones on a paper towel to soak up excess oil.  Serve HOT with butter, honey, cinnamon or powdered sugar, or use for Navajo tacos.

Recipe from Pennies & Pancakes

**NOTE:  I made my scones larger, so it only made 6, but it's all about preference.

The topping for this particular taco is ground turkey seasoned with salt, onion powder, cumin and taco seasoning.  After I browned the turkey and drained it I then added 1 can Rotel and 1 small can of tomato sauce.  I was going to add a can of kidney beans, but didn't have any.  Remember, you could use chili or your favorite taco meat recipe too!