- 2 cups flour
- 1 cup milk
- 1 tsp. baking powder
- 2 cups chopped onions
- 6-8 tsp. chili powder
- 2 lb. ground beef
- 1 can tomato paste (15 oz.)
- 2 cans pinto beans (16 oz. each)
Combine first 3 ingredients with 1/2 teaspoon salt in bowl, mixing well. Knead on floured board until smooth. Divide into portions and roll out individual fry breads. Fry in hot deep oil until brown. Saute' onions in 1/4 cup oil in skillet. Add 3 teaspoons salt and chili powder, cooking for 1 minute. Add ground beef and brown, stirring until crumbly. Stir in tomato paste and beans, mixing well. Cook over low heat or 10 minutes, stirring occasionally. Spoon into fry bread slit to form pockets. Garnish with shredded lettuce, cheese, diced tomatoes and green peppers.
By Robin from Washington, IA
June 23, 20080 found this helpful
We used to enjoy Navaho Tacos at our local state and county fairs in AZ. Turns out they were so flavorful because they were fried in lard (sigh).
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