Navajo Tacos/Navajo Fry Bread

I overheard someone in the grocery store talking about having a Navajo Taco for lunch and I just HAD to have one too. Making the Navajo Fry Bread is so much easier than I thought it would be - and soooo delicious.
Here is a plain piece of Navajo Fry Bread...
My girls helped me roll them out into 8" circles (see easy!)

and here is the final product... super delicioso!

Navajo Fry Bread
4-5 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
2 cups water

Mix dry ingredients. Stir in water and milk. Knead dough until incorporated. Cover and let rest 15 minutes.
Heat 1" vegetable oil in a deep skillet to 350 degrees (I use a candy thermometer).
Split dough into 6 pieces and roll them out until they are about 8” big. In the hot oil, quickly brown on both sides. Drain on paper towels.

Top with ground beef, shredded chicken, refried beans, pinto beans, black beans, corn, grated cheeses, salsa, lettuce, green onion, sour cream - whatever!

Broccoli Bake

Remember a few posts back when I blanched and then froze ALL that broccoli?

I thawed it out (in the fridge overnight) and made this little number with it. I didn't have any diced ham, so we just ate it 'veggie style' - it's great as a main dish or as a side.
Broccoli Bake
3 lbs fresh broccoli – blanched (or you can use 20 oz. chopped frozen broccoli, thawed)
2 cups cubed ham
1 can whole kernel corn, drained
1 medium onion, diced and sautéed (you can add them raw, but if you sauté them, that’ll take the ‘bite’ out of them)
8 oz sour cream
1 can cream of (whatever you have on hand) soup
3 cups shredded Cheddar cheese
1 c crushed Ritz crackers (about 2/3 of a package)

Preheat oven to 350 degrees.
In a large bowl, mix together all ingredients except broccoli. Add the broccoli and incorporate. Spread out in a 9x13 casserole dish (or 2 8x8’s like I usually do). Bake for 30 minutes – YUMMO.

*If you want it really creamy, add another can of soup.