Where I grew up, we always called them Navajo Tacos, but when we lived in South Dakota, they were Indian Tacos. It doesn't matter what you call them, they are good. This is my version of it. I am not going to claim it's an authentic Navajo or Sioux Taco but it's delicious. This last time I made them I decided to top them with Pico de Gallo and Guacamole, but I really didn't like the way it all came together. I think the lime in the two sides really didn't go well with the chili. In the end, I ended up eating mine with just diced tomatoes and avocados (and, of course, the sour cream, cheese and lettuce). Sometimes the simpler it is, the better it tastes, I just have to be reminded of that every now and then. Remember in the chili post when I talked about doubling the batch of chili and freezing half? I think this would be a great use for the chili in the freezer. If you don't want to make the scones, I have used frozen, thawed bread dough (Mrs Rhodes) before and they were almost as good. :)
Navajo (Indian) Tacos
1 recipe Chili
1 recipe Scones
Make chili and scones, once scones are done and still warm, serve chili and desired toppings over scones.