Navajo Tacos

Catron Courier - - Opinions & Editorials -

3 ta­ble­spoons olive oil 1 lb. bi­son or beef 1 medium red onion, diced 3 cloves gar­lic, finely chopped 1 fresh tomato, chopped 1 1/2 cups cooked pinto beans 1 c cooked kid­ney beans 1/2 tsp salt 1/2 c chopped green Chile 2 cups let­tuce or salad greens 1 cup sliced baby toma­toes, 2 cups grated Jack pep­per cheese 1/2 cup chopped green chile 1 sliced av­o­cado, sliced

In cast-iron skil­let, heat olive oil and brown meat. Add onion, gar­lic and cook onion is translu­cent. Add toma­toes and cook, stir­ring con­stantly. Add cooked pinto and kid­ney beans, salt, 1/2 cup green chile. Cook 1 minute and re­move from heat.

For fry bread, mix 1 c Blue Bird flour, 1/4 tsp salt, 1 tsp pow­dered milk, 1 tsp bak­ing pow­der. Pour in 1/2 c wa­ter. Need into balls and pat flat. Cook in hot oil— wa­ter or dough should siz­zle if dropped in—3 to 4 min.)

Spoon meat-and-bean mix onto fry bread. Top with let­tuce, toma­toes, cheese, green chile, and av­o­cado.

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