Navajo Tacos & Scones...

Navajo Tacos

1 pkg. Taco Seasoning; cook as directed on the pkg
1-2 lbs. Beef (I used the Deer meat we had in our freezer from my brother. It was yummy.)
1 medium size onion; saute with meat
2 Roma Tomatoes; diced
1/2 lb. Medium Cheddar Cheese; shredded
Romaine Lettuce or Spinach; cut up into chunks or shredded
1 can olives; sliced

**Serve with Hidden Valley Ranch Dressing or Homemade Salsa on top of the Navajo Tacos.

Scones

2 tbsp yeast or 2 pkg. yeast
1/4 c. lukewarm water
2 c. boiling water
2 tbsp. shortening or margarine
5 c. flour; approximately (I use bread flour)
1/3 c. sugar
2 tbsp. butter
2 eggs
1 tbsp. salt

Directions: Dissolve yeast in 1/4 c. lukewarm water with 1/4 tsp. sugar. Set aside. Thoroughly mix 2 c. boiling water, sugar, shortening, butter, and salt. Cool to lukewarm. Stir in dissolved yeast and eggs. Mix well. Add flour as necessary to make dough easy to handle. Knead for 5 minutes. After that is done, put in an oiled bowl. Cover. Refrigerate overnight. When ready to use make into desire size of balls and work the dough with your fingers stretching it to the size of scone you want. Cook in oil on the stove in a pan. Let the oil get hot on Hi heat first and then do a tiny test ball to see if the oil is hot enough and then once the oil is ready place your scone in the pot and cook on medium or medium hi according to how fast the scone is being cooked. If the oil cooks it too fast turn down the heat so it won't be doughy inside. Just cook it until it looks golden brown and starts to get air bubbles in it. Serve with cream honey, jam, honey butter, honey, or with Navajo Tacos. You can freeze it up to 4 days.

Enjoy! These are so yummy... We love having them for breakfast along with Navajo Tacos. This is one of my favorite meals.