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.