115 oz can dark red kidney beansdrained and rinsed
114.5 oz can petite diced tomatoesdrained (or 8 oz can of tomato sauce)
14 oz can diced green chilis
Salt and pepperto taste
Indian fry breadsee 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.