Housewife Eclectic

Recipes, Crafts, Book Reviews and More

Chicken Chili Navajo Tacos

by 25 Comments

Jump to Recipe Print Recipe

These Chicken Chili Navajo Tacos are a great way for everyone to have what they want. Start with a scone base and top with your favorite taco toppings.

Chicken Chili Navajo Tacos

Navajo Tacos

Navajo Tacos are a happy memory from my childhood. I remember being given a giant scone and then getting to load it with all my favorite things: chili, tomatoes, avocados, etc. I could put whatever I wanted on and leave off whatever I didn’t like, making it the perfect meal for my picky eating. I still love to make them, but now I make them with white chili or ghost chili for that extra flavor!

Scones:

  • 1 Tbsp yeast
  • 1 cup warm water
  • 1 tsp salt
  • 2 Tbsp oil
  • 3 cups flour
  • 3 Tbsp sugar
  • Oil for frying
Mix the dough in a stand mixer or by hand until well incorporated. The dough will be kind of crumbly. Add flour to your counter and knead by hand, adding a tablespoon of water at a time until the dough is soft. Let the dough rest for about a half an hour or so. Roll out the dough and cut it into large squares. Take one large square and stretch it out with your fingers.

Heat 1-2 inches of oil over medium heat for 5 minutes before you start frying. Test that the oil is hot enough by putting a small piece of dough in the oil. If it starts to bubble around the dough right away, it is hot enough to fry your scones. DO NOT use high heat! The oil will get too hot and the scones will burn on the outsides before they cook through the middle. Let each scone fry until light brown, flip it over to the other side and let that brown. Use tongs to remove the scones from the oil and allow them to sit on a paper towel to drain the oil.

Tacos:

Delicious and flavorful navajo tacos

Take one of the large scones and top with a generous helping of the White Chicken Chili.

Add all of your other favorite toppings. I love lettuce, cheese, tomatoes and avocados….yum!

Chicken Chili Navajo Tacos

You can find more Progresso recipes here.
What is your favorite Navajo Taco topping?

Print Recipe

Chicken Chili Navajo Tacos

These Chicken Chili Navajo Tacos are a great way for everyone to have what they want for dinner. Start with a scone base and top with your favorite taco toppings.
Course: Main Course
Keyword: Dinner, Food, Recipe

Ingredients

Scones:

  • 1 Tbsp yeast
  • 1 cup warm water
  • 1 tsp salt
  • 2 Tbsp oil
  • 3 cups flour
  • 3 Tbsp sugar
  • Oil for frying

Tacos:

  • Progresso White Chicken Chili get a coupon for it here!
  • Tomatoes Diced
  • Avocado Diced
  • Lettuce Shredded
  • Cheese Shredded,
  • Olives Sliced

Instructions

Scones

  • Mix the dough in a stand mixer or by hand until well incorporated. The dough will be kind of crumbly.
  • Add flour to your counter and knead by hand, adding a tablespoon of water at a time until the dough is soft.
  • Let the dough rest for about a half an hour or so.
  • Roll out the dough and cut it into large squares.
  • Take one large square and stretch it out with your fingers.
  • Heat 1-2 inches of oil over medium heat for 5 minutes before you start frying.
  • Test that the oil is hot enough by putting a small piece of dough in the oil. If it starts to bubble around the dough right away, it is hot enough to fry your scones.
  • DO NOT use high heat!
  • The oil will get too hot and the scones will burn on the outsides before they cook through the middle.
  • Let each scone fry until light brown, flip it over to the other side and let that brown.
  • Use tongs to remove the scones from the oil and allow them to sit on a paper towel to drain the oil.

Tacos

  • Take one of the large scones and top with a generous helping of the White Chicken Chili.
  • Add all of your other favorite toppings. I love lettuce, cheese, tomatoes and avocados….yum!

Check out these other delicious dinner recipes

post signature

Reader Interactions

Comments

  6. says

    Do you think these would be ok baked? I don't like to fry foods in oil for health reasons, but wondering if these would still work baked?

    Reply

  20. says

    I've heard of fry bread before (what you call scones, here)–my grandpa made a version for us every time we'd come home for a visit. Hadn't heard of using them as a taco base (or as a vehicle for anything other that sugar, syrup, or jelly, lol).

    Reply

Leave a Reply

Your email address will not be published.

Recipe Rating