Navajo Tacos

You would think I was the Pioneer Women with all the recipes I've put on here lately. I'm not turning this into a food blog, but when you've got something good you gotta share it. I have had several friends (and missionaries over for dinner) who have never had a Navajo taco before. They are delicious and should be enjoyed by all. I was introduced to these delectable things in college. I remember the day well. It was my first year away at SUU and my roommates had gone out to get food. I did not go with them but stayed home to make spaghetti or something else that was cheap and easy. When they got back, though, I could not believe what I saw. A big, huge, golden brown piece of fry bread topped with what looked to me like a taco salad. What was this? I had never before seen such a thing! After questioning my roommates I was told it was a Navajo taco and it came from a drive-in called Hermie's. But I did not immediately go out and get one. No. I am very sad to say it took another year before I finally got myself to Hermie's and ordered this most wonderful food. But once I did finally have one I was hooked. I got mine the same every time - with everything except onions (raw onions = blech). I think the most I ate Navajo tacos was the summer I stayed in Cedar to go to summer school and finish up classes so I could get to my student teaching. That summer we had them all of the time. And each time they were as delicious as the first. After Dave and I got married I learned that he grew up eating Navajo tacos. It was one of their favorite meals as kids. I then learned from his mom how to make them and started making them at home. I have since simplified the process and they are now one of a favorites at my house (well, except that Logan and Colin only like the fry bread plain, but anyway). Here is my recipe.

Navajo Tacos

1 package Pillsbury Reduced Fat Grands Biscuits (believe me when I say you'll put that fat right back in)

ground beef

1 package taco seasoning

1 can black beans rinsed and drained

1 can diced tomatoes

toppings for tacos (lettuce, tomatoes, cheese, sour cream, avocado...you get the picture)

Cook ground beef until no longer pink. Drain fat. Add black beans, canned tomatoes and taco seasoning. Stir to blend. Add about 1/4 cup water (more if the mixture seems to dry). Bring to a boil, then reduce heat to low and simmer. While the meat is simmering, heat vegetable oil in a skillet on medium heat. Separate the biscuits and roll out to flatten. When the oil is hot, fry the rolled out dough until golden brown (it will cook about 1 minute on each side). Drain on paper towels.

Place fry bread on a plate. Top with taco meat and any toppings you like. Eat with a fork, not your hands. Mmmm, mmmmm, good.