Mom’s Navajo Tacos and Indian Fry Bread
INGREDIENTS
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1 Tbsp olive oil
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1 lb lean ground beef
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1/2 cup yellow onion, diced
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2 cloves garlic finely minced
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2 tsp chili powder
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1 tsp paprika
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1/2 tsp cumin
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1 (15 oz) can dark red kidney beans, drained and rinsed
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1 (14.5 oz) can petite diced tomatoes, drained
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1 (4 oz) can diced green chilis
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salt and pepper, to taste
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Navajo Fry Bread, recipe follows
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Romaine or Iceberg lettuce, chopped
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Cheddar or Monterrey Jack cheese (I use a combo of both), grated
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Roma tomatoes, diced
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sour cream
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black olives, sliced
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avocados, diced
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fresh salsa
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hot sauce (you could add cayenne pepper to the taco filling as well)
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cilantro, chopped
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2 cups all-purpose flour
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1 1/2 tsp baking powder
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1/2 tsp active dry yeast
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1/2 tsp salt
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3/4 - 1 cup warm milk (110 degrees)
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1 Tbsp butter or shortening, melted
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Vegetable oil, for frying (sometimes I use half olive oil)
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