This is tasty Southwestern treasure that your entire family will love!
- 1 medium sweet yellow onion, diced
- 2-3 tablespoons olive oil
- 11/2 lb lean ground beef
- 1 (8oz) can chili sauce
- ¾ teaspoon crushed cumin seeds or ground cumin
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- 2 (approx.15 oz) cans pinto beans, drained
- 6 pieces Navajo fry bread (recipe below)
- 2-3 cups shredded lettuce
- 2-3 cups shredded cheddar cheese
- 2 large tomatoes cut into wedges
- 1 large green chile, diced
- Shortening for deep frying (for fry bread)
- 3 cups flour (for fry bread)
- ½ teaspoon salt (for fry bread)
- 3 teaspoons baking powder (for fry bread)
- ¾ cups milk (for fry bread)
- ½ cup water or more, enough for dough to form a ball (for fry bread)
- In a large skillet, sauté onion in olive oil until golden brown.
- Add beef and brown.
- Add chili sauce, cumin, garlic powder, red pepper flakes and salt.
- Simmer for 1 hour, stirring occasionally.
- Prepare Fry Bread (Directions Below).
- In a mixing bowl, stir together flour, baking powder, and salt.
- Add milk and enough water to form a dough ball, stirring constantly.
- Cover and let rest for about 30 minutes.
- When ready to cook, in a large skillet, heat 2-3 inches of shortening to 380 degrees.
- Pinch off 6 equal size pieces of dough and, on a floured surface, roll each out about 7 inches (the size of a small dinner plate.)
- Carefully drop into hot oil and fry on one side until golden brown, about 1 minute.
- With tongs, carefully turn bread over and cook until golden brown about 45 seconds.
- Drain on paper towel and repeat process.
- Gently stir beans into meat mixture to and heat.
- Assemble Tacos.
- Spread meat mixture over top of fry bread.
- Top with lettuce, cheese, tomato wedges and green chile.
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