Navajo Tacos

This is one of my family's favorite meals to eat. The scone recipe came from Faye Jaynes, an amazing cook in my neighborhood who used to work for the school lunch system back when they actually made the food. I'm not going to comment on school lunch right now. Let's just say my kids usually come home STARVING! And my kids aren't terribly picky, either. I do remember when I was a sixth-grader getting to take turns helping in the lunchroom. It was so fun! I searched for YEARS to find a comparable peanut finger recipe, and I still haven't found a no-bake cookie that comes close. They were so yummy!

O.K. That was just a little tangent. Back to the Tacos....

I love this recipe because the chili mixture is from scratch. It doesn't even use a taco-seasoning packet! Stop using those, people! There are better ways!

Make the dough in advance. It takes three hours to rise in the fridge. It's also great for honey butter.

Scone Dough:

1 1/2 teaspoons salt

3 teaspoons baking powder

1/2 teaspoon baking soda

2 Tablespoons sugar

8 cups flour

1 quart buttermilk

2 Tablespoons yeast

1/2 cup warm water

2 eggs

6 Tablespoons oil

Mix dry ingredients together, set aside. Heat buttermilk until lukewarm. Mix yeast in water and add to buttermilk. Mix in eggs and oil. Add dry ingredients. Dough will be sticky. Cover and refrigerate at least three hours. Roll 1/2 inch thick and cut to desired size. Deep-fry in hot (375 degree) oil. Drain on paper towels and serve hot.

Honey Butter:

1 pound butter, softened

3/4 cup powdered sugar

honey to taste

Whip softened butter and add powdered sugar and honey. Beat well.

Chili topping:

1 pound ground beef

1 onion, chopped

2 teaspoons chili powder

1 teaspoon cilantro, dried

1/2 teaspoon cumin

2 Tablespoons cider vinegar

3 Tablespoons brown sugar

4-8 oz. cans tomato sauce

salt and pepper to taste

2 cans dark kidney beans, 15 oz. size

1 can light kidney beans, 15 oz size

Brown ground beef and onion. Drain fat. Add seasonings and cook one minute. Add tomato sauce, cider vinegar, and brown sugar. Add beans which have been drained and rinsed. Simmer 20 minutes.

Top hot scones with chili and other traditional toppings of your choice: sour cream, lettuce, tomatoes, chopped onions, guacamole, taco sauce, limes, cilantro, cheese.