For those of you who don't know, a Navajo Taco is just a scone, topped with Chili, finely chopped romaine lettuce, corn, diced tomatoes, sliced olives, sour cream or ranch dressing, avacado/guacamole, green peppers, green onions, and cheese. All toppings are optional
1 1/2 pounds ground lean turkey
1 med onion, finely diced
1/2 jar tomato & basil pasta sauce
1 15 oz. can diced or petite diced tomatoes
1/4 teaspoon chili powder
1 teaspoon cumin
1 chili seasoning packet
1 can kidney beans
1 can black beans
1 can pinto beans
Directions: Brown ground turkey, drain fat. Add onion to the turkey and sauté. When onions are clear, add pasta sauce, diced tomatoes, seasonings and beans. Stir well and simmer covered for 20 minutes on medium low. Chili is done. You can mix and match with the beans. Using only Kidney beans is fine, and more traditional in Chili, but I just like the colors of adding black and pinto beans. Any chili recipe or even canned chili works great on navajo tacos.
I defrost 2 Rhodes Rolls per scone. When they are at room temperature, I roll them out in to about six inch circles. Heat 1-2 inches of oil in a frying pan over medium heat. When you put the end of a wooden spoon in the oil, and it bubbles, you know the oil is hot enough. Drop the rolled out dough into the oil and let it fry for a few minutes on each side. You can make your own scone dough, or even just use a tortilla if you are trying to come in under a million calories for this meal.
Take your scone/tortilla, scoop some chili on the top . . . .
Then, take your chopped veggies, and pile em up!