I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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Friday, June 25, 2010

Navajo Tacos (Michelle Black)

1 egg
1 c hot water
¼ c sugar
1 tsp salt
¼ c canola oil
½ c cold water
1 Tbsp yeast
4 c white flour
Vegetable oil
½ lb ground beef
Onion powder
Garlic powder
1 can chili beans
Lettuce, chopped
Cheese, grated
Fresh tomatoes, diced
Sour cream (optional)
Salsa (optional)

Crack egg in mixing bowl. Pour hot water over egg and beat till egg is mixed in well. Add sugar and salt. Mix again a few strokes. Add oil, cold water and mix. Add yeast and mix again. Let sit for 15 min, then add flour till it looks like a sponge (touch it w/your finger. If you can touch it lightly without sticking too much, it’s good. It’s better if the dough is a little sticky.) Scrape down sides of bowl and cover bowl with a towel. Let it rise 15-20 min, and then punch it down. Repeat the rising and punching. Roll out the dough into a rectangle and cut into scone shapes. Heat oil over medium heat. Carefully add dough squares. Flip with tongues. When browned on both sides remove to a plate lined with paper towels.

Season ground beef with salt, pepper, onion powder and garlic powder; cook until done. Heat chili beans. Add beef to beans. Wash and chop lettuce and tomatoes. Serve the fried bread warm with beans and other toppings. Yum!


  1. Do you use a can of chili (ie nalleys) or chili beans like what you would put in if you were making chili?