Navajo Tacos for April's meal

Optional Items to add:  lettuce, tomatoes, sour cream, onion, olives, salsa , cheese, and corn
Taco Meat:

1 1/2 lbs. ground beef
onion flakes
salt and pepper
2 cans light red kidney beans
2 cans tomato sauce
Ole' Taco Seasoning Taco Seasoning (mine has wheat, but I'm happy to use a different one if needed)
(I used Chile Powder in Jen's)

Scones:
(I included a double batch with the frozen meal)
1 T. yeast
1 c. warm water
1 egg
3 T. oil
1 tsp. salt
1 T. sugar
3 c. flour

Scones:
Soften yeast in water and sugar.  Add egg, oil, salt, and half the flour.  Mix and add the remaining flour and knead for 4-5 minutes.  Let raise until double.  Roll out and cut dough into desired sizes and then fry in hot oil. 

For frozen dough:
Take dough out of bag and place it in a bowl covered with platic wrap or a towel.  Let it thaw and rise for 3-4 hours (I'm guessing).  Roll or Stretch dough into desired pieces apx. 1/4 "-1/2" thick and then fry in heated oil.  You can replace scones with Fritos or Tortilla corn chips if you'd rather not deal with the grease.