Navajo Tacos & (Fry Bread)

Navajo Tacos & (Fry Bread) 1 - pound ground beef or turkey 1 - small onion, chopped 1 - clove garlic, minced 1 - (1.25 oz) packet taco seasoning mix (prepared according to packet directions) 1 - (10 oz) can milk Rotel, do not drain (diced tomatoes & green chilis) 1 - (16 oz) can Pinto Beans (I prefer Ranch Style pinto beans), drained 8 - Rhodes Texas rolls or 16 Rhodes dinner rolls, thawed but cold canola oil for frying Toppings: shredded lettuce chopped tomatoes chopped onions pico de gallo grated cheddar cheese salsa sour cream black olives Brown the ground been in a large skillet over medium-high heat. Add the onion and garlic and cook until meat is no longer pink and the onion is translucent in color; drain off any grease. Stir in the taco seasoning packet, water, Rotel and beans. Simmer 15-20 minutes on low heat. When the taco meat is finished, set aside. To make the fry bread flatten each roll to a 6-inch circle. If using regular Rhodes dinner rolls press 2 rolls together and roll into a ball before shaping into a circle. Use a rolling pin to roll the dough out (I find it easier to roll the dough out on a non floured surface). Fry the bread rounds in canola oil at 375°F until golden brown, turning over once (about 30 seconds). Cook fry bread until brown on both sides. Drain on paper towels. Spoon desired amount of taco meat mixture over warm fry bread. Top with your favorite taco toppings, shredded lettuce, tomatoes, onions, grated cheese, salsa and sour cream. Servings: 8 Cook's Note: if you have any fry bread left over they're wonderful cut into triangles with honey drizzled on top or sprinkled with powdered sugar