Navajo Tacos
Yield
8 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
dried red chiles
new mexican |
* |
| 1 | small |
onions
chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| ¾ | pound |
beef
ground |
|
| 3 | cups |
pinto beans
ooked |
|
| 8 | each |
flatbread
Indian |
* |
| Cheddar |
cheese
rated, |
*
|
|
| 1 | x |
lettuce
shredded, as needed |
*
|
| 1 | each |
tomatoes
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
dried red chiles
new mexican |
* |
| 1 | small |
onions
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 340.2 | g |
beef
ground |
|
| 7.1E+2 | ml |
pinto beans
ooked |
|
| 8 | each |
flatbread
Indian |
* |
|
cheese
rated, |
*
|
||
| 1 | x |
lettuce
shredded, as needed |
*
|
| 1 | each |
tomatoes
chopped |
|
Directions
Sauté the onion in the oil until soft, then add the chiles and 3 cups water.
Bring to a boil, reduce heat and simmer for 30 minutes.
Place the mixture in a blender and purée until smooth.
Sauté the beef until browned and drain off excess fat.
Add the chile sauce and beef to the beans and heat.
To assemble: Place the bean mixture on the fry bread, top with the cheese, lettuce, and tomatoes, and serve.
