Navajo Tacos - cooking recipe

Ingredients

4 cups chili (homemade is always best)
1/2 head shredded lettuce
5 chopped roma tomatoes
1/2 chopped onion
2 cups shredded monterey jack and cheddar cheese blend
1/2 - 1 cup sour cream
6 ounces sliced olives
salsa, if desired

Preparation

Prepare scone dough (I use the above mentioned recipe) Spread out scones a little thinner than normal (refer to recipe directions for scones) Fry in 350 oil till golden on both sides.
Drain and cool just a little.
Place approx 1/3-1/2 c chili per scone directly on top.
Place desired amounts of toppings beginning with the cheese and ending with sour cream. Serve with a fork and enjoy!
Left over scone dough makes a great dessert with honey butter or maple frosting.
Prep time does not include scone making or chili making time.