Fry Bread: Navajo Taco (savory) or Honey Butter (sweet)

 2 cups flour

2 tsp baking powder

1/2 tsp tsp salt

1 1/2 tsp sugar

1 to 1 1/4 cups warm water

Mix ingredients in a bowl with hands.  Cover with a dish towel in a bowl and let rest for 15- 30  minutes. Pinch a small ball size and shape with hands into a tortilla sized shape.  Heat medium/high a skillet 3/4 of an inch with oil. Fry one at a time on both sides until golden brown. Remove to a paper towel to let oil

Navajo Taco:

shredded iceberg lettuce

shredded cheese

tomatoes, chopped

red onions, chopped

cilantro, chopped

black beans

taco seasoned ground beef

sour cream

Honey Butter:

Soft butter

honey 

or powdered sugar

Recipe: Emmymade

Taco Lettuce Wraps

 8 small iceberg or romaine lettuce leaves or 4 large, cut in half crosswise

1 Tbsp canola oil 

1 lb lean ground beef 

1/4 tsp salt

5 Tbsp prepared salsa

1 Tbsp rice vinegar

1 1/2 tsp ground cumin

1 cup diced avocado

1 cup julienned jicama (see tip)

1/4 cup finely diced red onion

1.  Wash and dry lettuce leaves well and cut out any tough ribs.

2.  Heat oil in a large nonstick skillet over, medium-high heat.  Add ground beef season with salt and cook, stirring often, until cooked through, 4 to 6 minutes.

3.  Meanwhile, whisk salsa, vinegar and cumin in a small bowl.

4.  Remove the pan from the heat, add the salsa mixture and stir to combine.  Serve in the lettuce leaves, topped with avocado, jicama and onion. 

 

Tips:  Jicama is a round root vegetable with thin brown skin and white crunchy flesh.  It has a slightly sweet and nutty flavor.  To peel it use a small, sharp knife or vegetable peeler, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath.

Serves 4

 

 

 

 

 

 

 

 

8- Layer Taco Salad

 1 Tbsp canola oil

1 lb 93% lean ground turkey

2 Tbsp chili powder

1/2 tsp salt, divided

1 avocado, pitted

1/2 cup nonfat plain Greek yogurt

1 1/2 cups crumbled unsalted tortilla chips

1 cup prepared salsa

1 (15 oz) can pinto beans, rinsed

5 cups thinly sliced romaine lettuce

1/2 cup shredded Mexican cheese blend

1 medium tomato, chopped

1.  Heat oil in a large skillet over medium-high heat.  Add turkey, chili powder and 1/4 tsp salt.  Cook, stirring and braking up pieces, until cooked through about 5 minutes.

2.  Meanwhile, mash avocado, yogurt and the remaining 1/4 tsp salt in a small bowl with a fork until smooth. 

3.  Transfer the turkey and any juice from the pan to a serving bowl.  Layer chips, salsa, beans, and lettuce over the turkey.  Spread the avocado mixture over the lettuce.  Top with cheese, then tomato.

 Tip: The tortilla chips will get soggy so maybe put them on sparingly or on the top.

Serves 6

 

 

 

 

 

 

 

 

 

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Navajo Tacos with Veggies and Indian Fry Bread

 Fry Bread:

3-3 1/4 cups all purpose flour, plus about 1/2 cup for shaping

1 1/2 tsp baking powder

2 tsp salt

1 1/4 cups very warm water

canola or vegetable oil for frying 

For Fry Bread:

1.  Place 3 cups flour, baking powder and salt into large bowl.  Mix.

2.  Add 1 1/4 cups very warm wataer to bowl and stir with a largea spoon just until combined.

3.  The mixture should be soft, but not sticky.  If the dough is wet and sticky, add ore flour, a little at a time until dough is still soft, but not wet.

4.  Divide the dough into 6 pieces.  Pat out on clean floured surface or between hands that have been dusted with flour.  At this point I let the dough rest while cooking the meat filling and preparing the other toppings. 

5.  Heat oil in pan to 350 degrees.  The oil should be at least 2 inches deep in the pan.  Be sure to use a pan that is fairly deep to prevent the oil from  bubbling over the edge.

6.  When oil is heataed, carefully place the dough into the hot oil one at a time.  Make sure the temperature does ot drop too much.  If placing a piece of dough into the oil makes it stop bubbling, wait to add another piece of dough.  I cook two pieces of dough at a time.

7.  Cook on each side until golden.  Remove from oil to a paper towel or piece of parchment paper.

 

For Tacos:

 1.  Cook the ground beef in a skillet over medium heat.  Drain any grease from pan and discard.

2.  Add chopped onion and all seasonings.  Cook until onion is softened.

3.  Add one can of beans. After the meat and bean mixture has cooked a few minutes, use a potato masher and smash down about 1/2 of the beans (optional)

4.  Cook until mixture is heated through.  Remove from heat and cover until ready to assemble.  This may also be made a day or two ahead an then simply reheated when ready to serve.

5.  Chop all of the topping ingredients and set aside in bowls for easy assembly.

Assembly:

Place warm fry bread on each plate.  Let each person place desired toppings to make their own Navajo taco.  Serve immediately.

Fry Bread  (with yeast)

1 cup warm water

1 Tbsp yeast

3 Tbsp sugar, divided

1/3 cup of canola or vegetable oil

1 tsp sea salt

1 large egg

3 1/2 cups all purpose flour, plus extra for rolling or patting out

 

1.  Place warm water, yeast and one Tbspof sugar in a large bowl.

2.  Let yeast bubble and rise.

3.  Add rest of sugar (2 Tbsp) oil, salt, and egg.  BLend with whisk.

4.  Add 3 cups of all purpose flour and mix with large spoon.  Slowly add the additional 1/2 cup just until the dough is no longer sticky.  This will vary according to the humidity.  The dough should have a matte finish.

5.  Let rest for about 30-45 minutes covered  (or up to 1 1/2 hours), or until the dough is nearly doubled in size.

6.  When reaady to fry, divide the dough into 12 pieces. I use 6 for tacos and 6 for dessert fry bread (nutella, powdered sugar, honey butter or butter and jam).  

7.  Follow recipe directions frying dough and for topping fry bread.

For Taco Filling:

1 lb ground beef

1 cup chopped onion

1 tsp salt and pepper

2 tsp cumin

1/2 tsp chili powder ( or to taste)

1 tsp cumin

1  (15 oz) can small red beans, kidney beans, garbanzo or refried beans (optional)

Topping:

lettuce

cheese

tomato

olives

sou cream

avocado

sour cream or pain unsweetened Greek yogurt

Wonton Taco Cups

Melted butter

12 wonton wrappers

1 can black beans, rinsed and drained

1 (4 oz) can chilies

squeeze of lime juice

1 tsp chili powder

shredded cheddar cheese

avocado, diced

pico de guyo (store-bought)

sour cream

Brush a mini muffin tin with melted butter. Press wonton wrappers into the cups. In a bowl mix the black beans, chilies, lime juice and chili powder. Fill the inside of the cups with bean mixture. Bake at 375 degrees for 12 minutes then top with cheddar cheese on top and bake for 5 more minutes. After baking top with avocados, pico de gallo and sour cream.

Easy Taco Salad Casserole

Easy Taco Salad Casserole

1 lb ground beef or ground turkey

¼ onion, diced

¼ green bell pepper, diced

1 cup crushed tortilla chips

1 (16 oz) can refried beans or black beans, drained

½ cup water

1 (1 oz) package taco seasoning mix

1 cup shredded cheddar cheese

2 cups shredded lettuce

2 tomatoes, diced

1 (2.25 oz) can sliced olives

1 cup sour cream

1. In a large skillet brown the ground beef with onion and green pepper over medium heat, stirring occasionally until meat is completely cooked.
2. While the meat is browning, spread 1cup crushed tortilla strips in the bottom of a greased 8x8 inch pan.
3. Heat the refried beans in a small, microwaveable bowl (about 60 seconds) until they are warmed through. Spread the refried beans gently over the top of the tortilla chips.
4. Once the meat is browned, drain and return to stove. Add ½ cup of water and taco seasoning to the meat mixture, and stir until completely combined.
5. Pour browned meat mixture over the top of the refried beans.
6. Top with cheddar cheese, and then broil in the oven for 2-4 minutes (until the cheese is melted and starts to bubble).
7. Top with lettuce, tomatoes, olives and sour cream.
8. Serve warm.

Oven Baked Chicken Taco's

12 hard taco shells

2 1/2 cups cooked chicken

1 cup shredded cheese

1 cup salsa

1 pkg low sodium taco seasonings

1 can black beans, rinse and drain

olives, sour cream, avocados, shredded lettuce, for toppings

Preheat oven to 400 degrees. Mix together all ingredients and fill 12 taco shells evenly in a 9x13 pan. Bake for 10 minutes. Add toppings, olives, avocados, shredded lettuce and sour cream.