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Preparation time: 25 minutes
Cooking time: 4 hours 10 minutes
Servings: 4
Ingredients:
For the ground beef:
3 lb lean ground beef
2 - 3 chipotle chiles in adobo sauce, chopped finely
1 cup diced onions
2 tsp adobo sauce, from the jar
1 tsp salt
2 tsp chile powder
1 tsp ground cumin
½ tsp onion powder
¼ tsp sugar
½ tsp garlic powder
1 cup of water
For the tacos:
4 frozen raw dinner roll dough, thawed according to directions on bag
Canola oil
For the toppings: Shredded cheese, chopped onion, diced tomatoes, fresh cilantro, sour cream, shredded lettuce and cayenne pepper sauce
Directions:
1. Stir the ground beef ingredients together in a slow cooker. Cover then cook on high heat setting for 2 hours. Stir the mixture to break the beef up. Cover the slow cooker and cook for another 2 hours or until beef isn’t pink any longer.
2. Remove the beef from the slow cooker with a slotted spoon. Spoon half of the beef into a bowl then keep warm. Spoon the remaining beef into a freezer container or plastic bag then freeze for later use.
3. Flatten the dinner roll dough with a rolling pin or with your hands into coarse rounds about the size of a small taco shell. Dust with flour if sticky.
4. Heat up a deep or iron-cast skillet over medium-high heat. Pour about ½ inch of canola oil into the skillet then heat until hot.
5. Fry the dough rounds in batches, a few minutes per side or until the dough is deeply golden brown. Flip and fry the other side.
6. Transfer fried bread to a plate lined with paper towels to drain.
7. Spoon the beef onto the fry bread then top with desired toppings. Serve with a knife and fork. Enjoy!
