INGREDIENTS
- 1 Tbsp olive oil
- 1 lb lean ground beef
- 1/2 cup yellow onion, diced
- 2 cloves garlic finely minced
- 2 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (14.5 oz) can petite diced tomatoes, drained
- 1 (4 oz) can diced green chilis
- salt and pepper, to taste
For serving
- Navajo Fry Bread, recipe follows
- Romaine or Iceberg lettuce, chopped
- Cheddar or Monterrey Jack cheese (I use a combo of both), grated
- Roma tomatoes, diced
- sour cream
- Other optional toppings I sometimes add
- black olives, sliced
- avocados, diced
- fresh salsa
- hot sauce (you could add cayenne pepper to the taco filling as well)
cilantro, chopped - Navajo Fry Bread
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp active dry yeast
- 1/2 tsp salt
- 3/4 – 1 cup warm milk (110 degrees)
- 1 Tbsp butter or shortening, melted
- Vegetable oil, for frying (sometimes I use half olive oil)
DIRECTIONS
Heat olive oil in a large non-stick skillet over medium high heat. Once oil is hot, crumble beef into oil, add onions and cook, stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet (my mom doesn’t drain the fat, she says it gives it more flavor so you can leave it if you’d like). Stir in garlic, chili powder, paprika, cumin, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste. Simmer, uncovered for 10-15 minutes. Using a slotted spoon, spoon mixture over Navajo Fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.
Navajo Fry Bread
In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients. Stir until mixture comes together and forms a ball, dough should be slightly sticky and elastic so add an up to an additional 1/4 cup milk as needed. Cover dough with plastic wrap and allow to rest 10 minutes. Heat 1 inch of oil in a large cast iron skillet to 350 – 360 degrees over stove top. Divide rested dough into 12 equal pieces. Working with floured hands and one piece of dough at a time, roll dough out on a lightly floured surface into a 6 inch circle and gently drop into hot oil, and cook until golden brown 1-2 minutes per side (second side will cook faster). Remove from oil and drain onto a plate or baking sheet lined with paper towels. Serve warm with Navajo Taco topping or for dessert, spread with honey butter.