Navajo Tacos

Navajo Tacos
In freezer

• 10 Rhodes Rolls
• shredded cheese 1 cup
In pantry

• 1 can of chili
• 1 can refried beans
• 1 lg can black olives sliced
• 1 can corn
• Mexican rice
Have on hand

• sour cream
• salsa
Optional Items

• tomatoes
• lettuce
• green onions
• any other topping of your choice
Let Rhodes rolls thaw and rise for 3-5 hours. Put about 1 inch of oil in the skillet. You want to make sure the scones fry well. Heat oil to med. high heat. While that's warming up, take 2 balls of and flatten out.

You can place 2-3 scones at a time in the frying oil, and turn them once when one side is toasty brown and cook the other side. Don't overcook them or they will be too tough to eat. Take them out and place on a plate; put a new batch in the oil until all dough is gone. (Layer paper towels on the plate in between each layer of cooked scones to soak up the excess oil.)

Top with warmed chili, refried beans, cheese, black olives, corn, sour cream, salsa etc. For dessert, you can spread butter on a warm scone and pour honey or cinnamon and sugar over the top.

Serve Navajo Tacos with Mexican rice provided.