Navajo Tacos

Navajo Tacos might be just the main course you are searching for. One serving contains 558 calories, 20g of protein, and 36g of fat. For $1.97 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 12. 20 people have tried and liked this recipe. A mixture of bbq sauce, canned pinto beans, lettuce, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 55 minutes. It is brought to you by Taste of Home. A couple people really liked this Mexican dish. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. If you like this recipe, you might also like recipes such as Navajo Tacos, Navajo Tacos, and Navajo Tacos.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

Taco sauce

1 loaf frozen white bread dough, thawed

1 pound hot bulk pork sausage

1 can (15 ounces) pinto beans, rinsed and drained

Shredded lettuce

Oil for deep-fat frying

Finely chopped onion

Shredded cheddar cheese

1 envelope taco seasoning

Chopped tomato

1/2 cup water

Equipment:

frying pan

paper towels

Cooking instruction summary:

Directions Allow dough to rise. Meanwhile, for filling, cook beef and sausage in a skillet over medium heat until no longer pink; drain. Stir in taco seasoning, beans and water. Simmer 15-20 minutes or until the water is almost evaporated; set aside. After dough rises, punch down. Make tortillas by dividing dough onto 10 to 12 equal balls. Using a small amount of flour, roll each ball into an 8-in. circle (tortillas should be thin). Fry each tortilla in 1/4-in. hot oil until golden brown, turning once. Drain tortillas on paper towels; keep warm. Top each tortilla with meat mixture, tomato, onion, lettuce, cheese and taco sauce. Yield: 10-12 servings. Originally published as Navajo Tacos in Country Ground Beef1993, p92 Print Add to Recipe Box Email a Friend

 

Step by step:


1. Allow dough to rise. Meanwhile, for filling, cook beef and sausage in a skillet over medium heat until no longer pink; drain. Stir in taco seasoning, beans and water. Simmer 15-20 minutes or until the water is almost evaporated; set aside.

2. After dough rises, punch down. Make tortillas by dividing dough onto 10 to 12 equal balls. Using a small amount of flour, roll each ball into an 8-in. circle (tortillas should be thin).

3. Fry each tortilla in 1/4-in. hot oil until golden brown, turning once.

4. Drain tortillas on paper towels; keep warm. Top each tortilla with meat mixture, tomato, onion, lettuce, cheese and taco sauce.


Nutrition Information:

Quickview
558k Calories
20g Protein
35g Total Fat
40g Carbs
13% Health Score
Limit These
Calories
558k
28%

Fat
35g
55%

  Saturated Fat
10g
68%

Carbohydrates
40g
13%

  Sugar
10g
11%

Cholesterol
58mg
20%

Sodium
964mg
42%

Get Enough Of These
Protein
20g
40%

Vitamin A
2552IU
51%

Vitamin K
47µg
45%

Vitamin C
33mg
40%

Phosphorus
314mg
31%

Calcium
283mg
28%

Fiber
7g
28%

Vitamin E
3mg
26%

Manganese
0.51mg
25%

Potassium
855mg
24%

Vitamin B6
0.41mg
21%

Folate
77µg
19%

Vitamin B1
0.26mg
17%

Zinc
2mg
17%

Vitamin B3
3mg
16%

Magnesium
57mg
14%

Vitamin B2
0.24mg
14%

Iron
2mg
13%

Copper
0.24mg
12%

Vitamin B12
0.57µg
10%

Vitamin B5
0.74mg
7%

Selenium
4µg
7%

Vitamin D
0.67µg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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