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.
To make fry bread: Mix dry ingredients.
Stir in water.
Knead dough lightly; cover and let rest 15 minutes.
Heat 1\" vegetable oil in a 10\" skillet.
Pinch off dough in small amounts and pat dough into thin 8\" circles.
In the hot oil, quickly brown on both sides.
Drain on paper towels.
To make filling: Brown ground beef and onion, drain.
Add beans and garlic salt.
Simmer 10- 15 minutes.
To Serve: Spoon filling onto frybread.
Top with grated cheeses, salsa, lettuce, onion, or whatever sounds good.
Brown ground beef.
Add green chilies and onion, if desired. Cook pinto beans or use canned.
Prepare the lettuce, tomatoes and cheese as you would for regular tacos and set aside.
Mix to combine spices for the taco seasoning. Heat skillet on medium heat and add oil. Add turkey and cook over medium to medium high heat while breaking up the meat with a spatula. After 3-4 minutes add chopped garlic and taco seasoning.
Continue to cook until turkey is done.
Usually you will want to use half the taco seasoning from the above recipe and save the remaining for another taco night. For stronger taco flavor use more seasoning.
To prepare tacos, use leaf lettuce as a taco shell and add condiments as you choose.
or tacos or anything else that takes shredded pork. This recipe makes
ortions of fish on individual tacos. Top with lettuce (or cabbage
too. I recommend this basic recipe: Recipe #188835.
Cook beef, onion
Note: original recipe specified 3 tablespoons Korean kochujang
specially when it comes to tacos. My coating mixtures can be
in a blender. The original recipe does not require removing the
Note: Tortilla recipe yields 8-10.
FLOUR
Saute sofrito sauce, sazon, cayenne pepper in olive oil in medium heat.
Add Morning Star Farm Griller Crumbles; cook over medium heat for 10 minutes.
Heat tacos shells in microwave 20 seconds.
Shred lettuce and dice tomatoes.
Create tacos with meatless meat, sour cream, guacamole, shredded cheese, and salad.
ups each.
FOR THE NAVAJO FRY BREADS: Mix flour, baking
Make
individual tacos by layering on each plate in the order listed.
This recipe depends on how large your family is, so adjust accordingly.
This is large enough for 6 to 8 people.
ntil ready to serve the tacos.
TO SERVE:
Place
or ten minutes.
Gather tacos. Placing the pieces over tortillas
o custom-build their own tacos.
xcess fat.
To build tacos, divide meat equally among tortillas
bowl. Set aside.
Tacos: Coat a large nonstick skillet