Navajo Tacos

This is one of Noah's very favorite meals.

"Indian Fry Bread"/ Scone Ingredients:

• 3- 3 1/2 C all-purpose flour
• 1 1/2 Tbsp sugar
• 1/2 Tbsp salt
• 1 Tbsp shortening
• 1 pkg regular or quick active dry yeast
• 1 C + 2 Tbsp very warm water ( 120 - 130 degrees F)

Mix 2 C flour, sugar, salt, shortening and yeast in bowl. Add warm water. Mix at low speed for 1 minute, scraping bowl frequently. Beat on medium speed 1 minute and stir in enough remaining flour to make dough easy to handle. If you have a bread hook, use it to mix ingredients.

Turn dough onto a lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in a greased bowl and turn greased side up. Cover and let rise in warm place 40-60 minutes (less time if you're using quick acting yeast) or until double. Dough is ready if indentation remains when touched.

pinch off about 1/4 C of dough and use a rolling pin (or hands) to form quarter-inch thick circle . Repeat with remaining dough. Let rise on lightly floured surface for 10-20 minutes.

Heat oil in skillet (we use canola oil). Fry bread in oil until lightly browned and crispy. Flip and brown other side. Remove from oil and place on paper towel to soak up excess oil. Makes 10 servings.

Topping Ingredients:

• Ground beef seasoned with Taco spice blend or Chili or Cafe Rio pork
• Lettuce
• Warm pinto or black beans (I use canned black beans)
• Chopped tomatoes or pico de gallo
• Cheddar cheese
• Sour Cream
• Cafe Rio salad dressing (or ranch)

Save some of the fry bread to dip in honey butter, then sprinkle with cinnamon sugar.

Roughly 422 calories each, 12.7 g fat (5.2 saturated), 5 g fiber