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Navajo Tacos

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 6 servings


  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 1/2 tsp minced garlic
  • 1 (1oz) packet taco seasoning
  • 1/3 cup water
  • 1 (15.5oz) can chili beans with sauce
  • Vegetable/Canola oil for frying
  • 6 Rhodes Texas Rolls, thawed
  • shredded lettuce
  • diced tomato
  • sliced olives
  • shredded cheddar cheese
  • sour cream


  1. Brown the meat with the onion and garlic. Drain the fat and return meat to the pan. Add taco seasoning, water, and the full can of chili beans with the sauce. Simmer for 5 minutes to marry the flavors. Cover and keep warm.
  2. Heat the oil to 375 degrees Fahrenheit. Flatten each roll to a 6-inch circle. Fry in oil until golden brown, turning over once. (About 30-60 seconds for each side). Dry on paper towels. Repeat with all rolls, doing 1-2 at a time so the oil temperature doesn’t drop too much.
  3. Top fry bread with the meat mixture, lettuce tomatoes, olives, cheese and sour cream. Enjoy!

Recipe Notes

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