My kids love to have Taco Tuesday (Thanks Lego Movie). I like to change it up each week – soft tacos, Cafe Rio Chicken, Crockpot ranch chicken tacos, Deep Dish Taco Pizza, Mexican Taco Pizza, Tostadas, Enchiladas, and on and on. One of my favorite variations is our Navajo Tacos. YUM! It is basically a taco on fry bread. FRY BREAD! What is not to love about that?!?!
Even my extremely picky 5-year-old loved the fry bread tacos. Plus, take the leftover bread, dip it in cinnamon and sugar and you have some Elephant Ears for dessert! Double YUM! Fried bread in sugar and cinnamon – what’s not to like?!?! Yeah, my kids are happy when we have this!
We had Rolled Sandwich the night before, so we had half a loaf of bread dough already sitting in the fridge. Taco meat only takes a few minutes to make, so this was a really easy meal (including dessert!) for me to throw together. Then you just toss any of your favorite taco toppings on top. I realized I forgot to take a picture with my lettuce on it. Oh well!
So if you need something a little different for Taco Tuesday, try some fry bread instead of tortillas – you’ll get addicted like my family has 🙂 Feel free to use some defrosted Rhodes Roll dough, if you’re not into making the dough from scratch!
Ingredients:
- Bread dough (listed below, or your favorite recipe) or just use some defrosted Rhodes Roll dough
- Vegetable or Olive Oil
- Favorite taco meat (flavored with your own seasonings or from a package) or some Cafe Rio Chicken or Ranch Taco Chicken – or even cooked pork or shredded beef! Whatever you’d like
- Refried beans
- Shredded Cheese
- Any of your favorite Taco toppings: Avocado, lettuce, red onion, sour cream, guacamole, olives, etc.
Bread dough:
- 3 cups flour
- 1 Package dry active yeast (or if like me and buy yeast at Costco – 2.25 tsp of yeast)
- 1 cup milk
- 1 Tbsp sugar
- 1 Tbsp butter
- 1 tsp salt
Directions for the dough:
Combine 1 cup of flour and the yeast in a bowl (or in your Kitchen Aid mixing bowl – I do ALL of this in the Kitchen Aid with a dough hook – makes it REALLY easy to make!)
Mix milk, sugar, butter, and salt in a separate bowl or saucepan and heat until warm and butter just melts (I do this in the microwave for about 2 minutes… You could also do it in a saucepan on the stove top).
Add the warm milk mixture to the flour and yeast. Beat until mixed in and then add in as much of the flour as you can until smooth and elastic and doesn’t stick to the bowl. Add in more flour if dough is still sticky and wet. If you are not using a Kitchen Aid, you will need to put it onto a floured surface and knead it until smooth, elastic and not sticky… If you are using a Kitchen Aid, it will do the work and kneading for you! Cover the dough and let rise for an hour or double in size.
For the tacos:
Press the dough into rounds. These can be as large or as small as you’d like. Thick or thin – just not too thin! I probably do them about 1/2 an inch to 3/4 of an inch thick – no need to be precise! Turn a pan on medium high and heat your oil. You only need enough oil to coat the bottom of your pan. Place the dough in the pan. Once browned on one side, simply flip the dough and cook until brown on the other side. Turn down the heat on your pan if it gets too hot, oil starts to smoke, or dough it turning brown too fast. Once slightly brown on each side, remove the bread from the pan, and place on a paper towel.
Then simply build you taco how you’d like. I like to start with the refried beans, because it works like glue for the rest of the toppings to stay in place!
For dessert – fry more bread dough and when you remove it from the oil, instead of placing on a paper towel, dip the fried bread into a cinnamon sugar mixture – YUMMY dessert!
YUM! Enjoy!!
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