Navajo Tacos

I grew up in the West, and frybread (or scones as we also called them) were a yummy part of my childhood. I have experimented over the years with different bread recipes, and I finally settled on a favorite. The best part? I buy it at the store! It's fast, easy, and delicious.

NAVAJO TACOS

1 lb. ground beef
1 packet taco seasoning
salt and pepper
2 loaves Rhodes frozen bread dough

Garnishes:
Tomatoes
Lettuce
Green onion
Cheese
Sour Cream
Guacamole

*Options:
Using 2 loaves makes enough so we have extra scones, and we either sprinkle cinnamon and sugar on them, or honey butter. YUM!

Thaw bread dough out according to package directions--usually 5-6 hours before the time you plan to prepare them.
Brown the ground beef in a skillet over medium high heat until cooked through; add taco seasoning and salt and pepper. Simmer over low until ready to use.
Heat oil in a cast iron skillet until it bubbles when you stick the handle of a wooden spoon in the middle of the pan.
Take medium balls of dough, and stretch them out thinly, making sure there aren't any really thick areas. It's okay if there are some holes--this makes it extra crunchy in those areas, and delicious! Place in the hot oil, and let it cook until golden brown. Using tongs, flip it over and brown on the other side. When done, let it drain on a large platter covered in paper towels. Repeat the process until all the bread dough has been fried.
Serve them with the meat mixture, and garnish with tomatoes, lettuce, onion, cheese, sour cream, and even guacamole.