Tuesday, August 31, 2010

Navajo Tacos

1 pkg. Rhodes rolls
veggie oil
1 lbs. ground hamburger/turkey/chicken
1 pkg. taco seasoning

shredded cheese
shredded lettuce
diced tomatoes
diced sweet onions
sliced olives
sour cream

Set your rolls out first thing in the morning. Make sure they are well covered!

In a medium skillet, brown meat. Add taco seasoning. In at least a 4 inch pan or dutch-oven, add veggie oil; about 1 inch deep. Turn stove to med-high. Flatten your rolls, then with tongs, lay them in the oil. They should immediately be covered with small bubbles (that's how you know your oil is ready). Flip over when golden brown. Place on paper towels.

I like to set my topping out in small bowls along the counter and let my kids do their own! There is no right or wrong way to layer; just enjoy!

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