Navajo Tacos

• 4 cups chili (homemade is always best)
• 1/2 head shredded lettuce
• 5 chopped roma tomatoes
• 1/2 chopped onion
• 2 cups shredded monterey jack and cheddar cheese blend
• 1/2 - 1 cup sour cream
• 6 ounces sliced olives
• salsa, if desired

1. Prepare scone dough (I use the above mentioned recipe) Spread out scones a little thinner than normal (refer to recipe directions for scones) Fry in 350 oil till golden on both sides.
2. Drain and cool just a little.
3. Place approx 1/3-1/2 c chili per scone directly on top.
4. Place desired amounts of toppings beginning with the cheese and ending with sour cream. Serve with a fork and enjoy!
5. Left over scone dough makes a great dessert with honey butter or maple frosting.
6. Prep time does not include scone making or chili making time.

chili, shredded lettuce, roma tomatoes, onion, shredded monterey, sour cream, olives, salsa

Taken from www.food.com/recipe/navajo-tacos-162977 (may not work)