Indian Tacos
Servings 6
Ingredients
- 1 Tbsp olive oil
- 3/4 cup yellow onion diced
- 2 cloves garlic finely minced
- 1 lb lean ground beef
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1 15 oz can dark red kidney beans drained and rinsed
- 1 14.5 oz can petite diced tomatoes drained (or 8 oz can of tomato sauce)
- 1 4 oz can diced green chilis
- Salt and pepper to taste
- Indian fry bread see notes
For topping:
- Shredded Mexican cheese blend
- Shredded lettuce
- Chopped roma tomatoes
- Sour cream
Instructions
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 20 seconds. Scoot mixture to the side then crumble beef into skillet.
- Season with salt and pepper and cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.
- Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.
- Cover and simmer for 10-15 minutes (if you used the tomato sauce you can add in a few tbsp of water to thin a little if needed).
- Using a slotted spoon, spoon mixture over fry bread, then top with lettuce, cheese, tomatoes and sour cream (or any other desired toppings). Serve immediately.
Notes
From: Cooking Classy
There is a recipe for Indian Fry Bread accompanying the original recipe (link above) or from a previous Hungry Bookworm post with step-by-step commentary and pictures (link here).
If you’re unable to find a can of green chiles separately (though they should be available in the Mexican aisle of most large grocery stores), you could instead use a can of diced tomatoes with green chiles (slightly more common) and an 8 oz can of tomato sauce.