We love Navajo Tacos because of how versatile they are. Put on whatever toppings you like. Fry them if you’re into that, or bake them if you’re not. Use ground beef or save some money and leave it out! Make them how you like them! Here’s how we do ours…
12 frozen rolls (I use Rhodes), thawed and risen
2 cans (15 oz each) chili
guacamole or chopped avacado
Preheat oven to 350 degrees. Line 2 cookie sheets with foil and spray with non-stick spray. Flatten each roll with your hands, working the dough into 4 or 5-inch circles (At this point you could fry the dough if you’d prefer). Place on cookie sheet. Bake 8-10 minutes. Top with remaining ingredients.