2 tablespoons olive oil
1 pound ground beef
4 cloves garlic
1/2 teaspoon whole cumin
1 teaspoon Mexican oregano
2 to 3 tablespoons New Mexico chile powder
1/2 teaspoon salt
1 cup water
3 cups Frijoles de Olla, drained
4 Navajo Tacos
2 cups mild Cheddar cheese, grated
2 cups shredded lettuce
2 tomatoes, chopped
In a Dutch oven heat olive oil over medium heat; add ground beef and cook until just browned.
Meanwhile, grind garlic, cumin and oregano to a paste in a molcajete or mortar and pestle.
Add chile powder, garlic paste and salt to the meat and cook for about 1 minute.
Next, add 1 cup water and stir to make certain the meat is well broken up.
Add beans, bring the chile mixture to a simmer, and cook, uncovered, until most but not all the moisture has evaporated.
Place the fry breads on serving plates and ladle the chile mixture over them.
Top with the cheese, lettuce and tomatoes.
Southwestern Taco Recipes
Southwestern Recipes Index