Navajo Tacos Millard County Cookbook by Jan Edwards

3 c warm water
2 tbsp yeast
1 can evaporated milk
2 tbsp salt
1/2 c sugar
1/4 c oil
8 c flour
Filling:
1 large can chili beans or refried beans
onion
tomatoes
lettuce
salsa
cheddar cheese
sour cream

For Tacos: Mix and let rise 1 hour. Roll out like scones and put into hot oil such as a Fry Daddy. Cook until golden brown. Filling: Chop up vegetables. Layer on taco shells and top with salsa, cheese and sour cream.

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