1 loaf frozen white bread dough, thawed
1 pound ground beef
1 pound hot bulk pork sausage
1 envelope taco seasoning
1 can (15 ounces) pinto beans, rinsed and drained
1/2 cup water
Oil for deep-fat frying
Finely chopped onion
Shredded cheddar cheese
Allow dough to rise. Meanwhile, for filling, cook beef and sausage in a skillet over medium heat until no longer pink; drain. Stir in taco seasoning, beans and water. Simmer 15-20 minutes or until the water is almost evaporated; set aside.
After dough rises, punch down. Make tortillas by dividing dough onto 10 to 12 equal balls. Using a small amount of flour, roll each ball into an 8-in. circle (tortillas should be thin).
Fry each tortilla in 1/4-in. hot oil until golden brown, turning once. Drain tortillas on paper towels; keep warm. Top each tortilla with meat mixture, tomato, onion, lettuce, cheese and taco sauce.
Recipe shared from: http://www.tasteofhome.com/recipes/Navajo-Tacos