1 lb. lean ground beef
1 (16 oz.) can fat free refried beans
8 oz. tomato sauce
1 envelope + 1 Tbsp. taco seasoning (Nate likes the Taco Bell brand)
1/2 cup water
1 green bell pepper, diced
1/2 medium yellow onion, diced
thawed Rhodes dinner rolls (2 per Navajo taco)
vegetable or canola oil for frying
toppings of your choice, salsa, shredded lettuce, sour cream, etc.
In a large skillet brown and crumble ground beef, halfway through cooking add the diced pepper and onion. Once beef is cooked add the envelope of taco seasoning and water. Reduce heat to medium and allow water to and seasoning to be absorbed. Then add the beans, tomato sauce, and 1 Tbsp. taco seasoning. Mix thoroughly and cook 'til hot. Reduce heat to low and keep mixture hot while you cook the rolls. Heat oil in a skillet to 375 degrees F. Take the thawed rolls and combine two together into a large ball, then roll out flat into a circle. Repeat with remaining rolls. Fry each dough circle in the oil until golden brown on both sides, flipping once. Remove from oil and place on a paper towel lined plate. To serve, place fried dough on a plate and top with desired amount of the hot meat mixture and garnish with shredded cheese and toppings of your choice. Enjoy!