Nutritional Info

Nutrition Facts

Serving Size 1 (490g)

Calories 1104
Calories from Fat 480 (44%)
Amount Per Serving %DIV
Total Fat 53.4g 82%
Saturated Fat 27.3g 137%
Monounsaturated Fat 21.1g
Polyunsaturated Fat 5g
Trans Fat 0.0g
Cholesterol 207.9mg 69%
Sodium 10811.2mg 470%
Potassium 1695.8mg 36%
Total Carbohydrate 72.3g 24%
Dietary Fiber 7g 28%
Sugars 12.1g
Protein 72.3g 145%

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Recipe Description
Puffy fried bread rounds filled with beans and beef are popular fare at rodeos, fairs, and fiestas throughout the West. If you don't mind a bit of a mess, eat these big sandwiches with your hands. Or use a knife and fork.
Prep time
15 min
Cook time
2 hr
Ready In
2 hr 15 min

Ingredients

Serves Tool

Serves To:USMetric
1/4 Teaspoon(t)  salt
2   large firm-ripe tomatoes
3 Cup(c)  shredded mild cheddar cheese
4 Cup(c)  finely shredded iceberg lettuce
1 1/4 Cup(c)  thinly sliced green onions
1 Cup(c)  green chile salsa
1 Cup(c)  sour cream
1   chili beans
1 Pound(lb)  ground beef lean
1 Tablespoon(T)  baking powder
1 Cup(c)  flour
1   fry bread
3 Cup(c)  chicken broth
1 Tablespoon(T)  olive oil
1   onion large diced

Preparation

Prepare Fiesta Chili Beans; keep warm.

Rinse and sort through 1 cup dried Great Northern or pinto beans, discarding any debris. Combine beans and 4 cups water in a 3- to 4-quart pan. Cover and bring to a rolling boil over high heat; boil for 10 minutes. Remove from heat and let stand for at least 1 hour or until next day. Drain beans, discarding liquid. Set beans aside.

Rinse and dry pan. Heat 1 tablespoon olive oil or salad oil in pan over medium heat. Add 1 large onion, chopped; cook, stirring often, until onion is soft (about 5 minutes). Add onion to drained beans.

Crumble 1 pound lean ground beef  into pan and cook over high heat, stirring often, until well browned. Discard fat.

Add beans and onion to meat. Then stir in 3 cups chicken broth; 1 tablespoon chili powder; 2 cloves garlic, minced or pressed; and 2 teaspoons each ground cumin, dry oregano, and dry basil. Bring to a boil over high heat; then reduce heat, cover, and simmer until beans are tender to bite (1 1/2 to 2 hours). For a thicker consistency, uncover and boil, stirring often, until liquid is reduced to desired thickness. If made ahead, let cool; then cover and refrigerate for up to 3 days. Reheat before serving.

Prepare Fry Bread; keep hot.

Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.

Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.

Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.

Heat the vegetable oil to about 350 degrees F.

Your oil should be about 1-inch deep in a large skillet or other large fryer.

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.

Cut a thin slice off the top and bottom of each tomato. Then cut tomatoes crosswise into 1/3-inch-thickslices. On each slice, make a cut from edge just to center; set aside.

To assemble each taco, lay a piece of hot Fry Bread, cupped side up, on a plate. Spoon Fiesta Chili Beans equally into each cup, then top with cheese, lettuce, and onions. Arrange 1 or 2 tomato slices on top of each taco as follows: hold each slice on opposite sides of center cut, then fold the flaps in opposite directions to form a base so slice stands upright. Set tomato slices on tacos.

Top tacos equally with salsa and, if desired, sour cream.

Additional notes


 

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