Navajo Tacos and Indian Fry Bread

*Yes, I realize that this picture makes it look more like a Cafe Rio salad. It tasted really good that way but you don't NEED to add so much lettuce. Mine has on it chili, lettuce, cheese, tomatoes, avocado, tortilla strips, hot sauce (Cholula), and cilantro (most all of which were leftovers from previous meals we had eaten...we were lucky to have such great toppings available.)

Navajo Tacos

Indian Fry Bread (recipe below) or scones
Canned or homemade chili
Shredded cheese (Mexican or cheddar)
Diced tomatoes
Shredded lettuce
Canned corn (optional)
Hot sauce (optional)
Salsa (optional)
Guacamole or avocados(optional)
(any other Mexican type ingredients are optional as well)

Top scones with desired toppings and eat.

*You can also spice up a can of chili if you want by adding things like pieces of cooked chicken, cooked ground beef, green chilies, jalepanos, chipotle peppers, additional spices, etc.


Indian Fry Bread (or Scones)
Recipe from Mom

3 Cups flour
4 teaspoons baking powder
1 1/4 Cup warm water
2 teaspoons salt
2 Tablespoons sugar

Sift all dry ingredients together. Add the liquid all at once and mix together. (The dough will be pretty sticky, it's better this way and then use lots of flour when rolling it out so the flour is mostly on the outside but the inside is still moist.) Let stand 5 minutes. Pinch off a small amount at a time and roll out to 1/8 inch thick on floured board. Deep fry in hot oil, turning once. Lay on paper towels to soak up excess grease. Use with Navajo tacos or with butter and honey or jam.

*For scones, instead of pinching into balls take the whole dough, roll out (not too thin) and use a pizza cutter to slice into scone sized pieces.