Navajo Tacos

I've had a plethora of lettuce in my refrigerator the last couple of weeks (thanks Bountiful Baskets) but salads just don't seem to go over very well in my house in the dead of winter. So the only thing that we end up using our lettuce for is Tacos and Sandwiches. Which both get blah after a while. To mix things up, I decided to make Navajo tacos Monday night instead of the traditional at least once weekly taco. With most all the fixings already made up and frozen in my freezer, dinner went together in less than thirty minutes!

Navajo Tacos

12 frozen uncooked rolls
1 lb cooked ground meat mix
2 Tbsp Taco seasoning
1 can black beans (optional)
1 can refried beans, undrained
1/2 head lettuce, shredded
2 roma tomatoes, diced
8 oz. shredded cheese
8 oz. bottled salsa
3 cups oil for frying (I just used vegetable oil)

Fry Bread:

Set out rolls in a warm place 2-3 hours before dinner on a lightly greased cookie sheet. Cover loosely with a
cotton cloth or plastic wrap. 30 minutes prior to eating, heat oil in a large skillet to 350 degrees F. I've found a good way to test the oil temperature is by dropping a small piece of bread dough into the oil when you start heating. When the dough rises to the surface of the oil and is fully browned, it should be about ready to fry your bread. Work each roll into a thin flat circle about 1/8-inch thick. Drop slowly into hot oil. Wait for bread to puff up (about 30 seconds) then use metal tongs to flip over. Bread should be golden brown on each side. Place vertically in a paper towel lined casserole dish to allow oil to drain from bread.

Meanwhile, combine cooked ground beef with undrained black beans and Taco Seasoning. Warm refried beans (add a little more taco seasoning to the refried beans for extra flavor if desired), chop lettuce and tomatoes, shred cheese. Serve Navajo tacos by cutting open the puffy fry bread and filling with toppings of your choice. Or pile everything on top of the bread and eat with a fork.