Navaho Tacos

Navaho Tacos
1 recipe Chili (click here)
1 batch scone dough. ***see note

1 cup fresh chopped tomatoes (optional, but desired!)

Shredded Lettuce

Sour Cream for Garnish (or flavor, however you see it!)

***NOTE*** I just use the scone mix you buy at the store…it is much faster! You could also call the Grocery store and ask them to pull some bread dough out of the freezer and you would pick up later that evening. I do that ALL the time!

Fry small scones in hot oil. (it is best to follow the directions on the scone mix)

Top warm scones with your favorite chili recipe. Top the Chili with scones, lettuce, and tomatoes. I also like some avocados, but I am a lone woman when it comes to that!

Yummy suggestions:

I know many of you will freak out with this suggestion, but in my family we always put the honey on the scones, and then added our Chili. I know it sounds repulsive, but HONESTLY it is so good. The sweet from the honey, spice from the chili, and salt from the cheese is soo balanced and soo good together.

Chili and Cornbread

Chili and Cornbread















Chili
1.5 lb ground beef (or ground turkey)
2 tablespoons olive oil
1 medium onion diced
1 green pepper diced (also could use red pepper)
2 stalks celery diced
1 large carrot diced
1 small can green chilies
1 can pinto beans (or your favorite bean)
1 can diced tomatoes
1 small can tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
Pinch cayenne pepper (if you like it spicier add more)
1 teaspoon salt (or more to taste
2 teaspoons pepper

I prefer to brown meat in separate pan and drain off fat. Sauté onions in olive oil, when they turn translucent add peppers, celery, carrots. When vegetables are softened add chilies, beans, tomatoes and tomato sauce. When it comes to a simmer add cooked beef, chili powder, cumin, paprika, cayenne pepper, salt and pepper. Let it simmer for 20 minutes while you make the cornbread.


Cornbread
1 cup all-purpose flour
1 cup cornmeal
5 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking powder
1 cup milk
1/3 cup vegetable oil
1 large egg, slightly beaten
2 cups grated cheese

Preheat oven to 400 degrees F.

Sift dry ingredients into mixing bowl. Form a well in the mixture and add the milk, oil, and egg. Stir just until everything is combined. Stir in one cup of cheese

Choose the deepest pan you own. A 13 x 9 glass pan works great. Fill the pan half way up with the hot chili. Scatter the cup of cheese over the chili. Then pour batter over the cheese evenly. (You might not use all the batter…if not just bake the left over in a small greased pan and use for a later dinner.) Spread the batter evenly and bake until golden brown. Serve with sour cream and cilantro.

****Make more chili than your family can eat…make a second chili and cornbread casserole in a disposable aluminum dish and freeze it! YUMMY!

White Bean Chili

Submitted by Angela Hirst
** Dairy, Egg & Nut product free.

White Bean Chili

2 ½ c. water
1 t. lemon pepper
4 chicken breasts
1 c. onion
2 cloves garlic
2 cans corn (one white, one yellow)
1 can green chilies
1 t. chicken bouillon (may need more)
1 t. oregano
1 t. ground cumin
2 T. lime juice
2 cans white beans

Bake chicken and cut into cutes. Sauté onion and garlic in 1 T. olive oil. Combine all ingredients and heat through.