These babies, Navajo Tacos, remind me of them. They're a special treat and we don't have them often, but when we do....ahhhh....bliss!
They're pretty simple to make - so simple in fact, that my kids can make them, and often do when I need to study. If your kids are young you should probably do the cooking, but my youngest has been mixing and rolling these since she was six or seven.
3 c small uncooked red beans
1 lb lean ground beef
1 – 8 oz can tomato sauce
1 pkg chili seasoning mix
Grated cheddar cheese
Salsa or taco sauce
Soak beans in cold water for at least two hours or overnight. Drain beans and place them in a large pot with 5 cups of water. Bring to a boil, cover and cook, boiling steadily for one hour. Reduce heat and cook, covered, for two more hours. Beans are done when the skin peels back when you blow on them.
While beans are cooking, brown beef and crumble, about 20 minutes. Drain grease. Add tomato sauce and chili seasoning and simmer for an additional 10 minutes to blend flavors.
While mixture is simmering, prepare a double batch of fry bread.
To serve, spoon bean mixture onto hot fry bread and top with any combination of lettuce, tomato, onion, cheese, and salsa.
Indian Fry Bread
5 c flour
2 T baking powder
1 T melted butter
2 t salt
2 c milk
Oil for frying
Mix dry ingredients. Stir in milk and butter a little at a time. Mix into soft dough but do not knead. Divide into golf ball sized portions and roll to 1/4-inch thickness.
Heat oil to medium heat. Oil will be up to temp when a small piece of bread dough sizzles when placed in oil. Fry til golden brown. Flip and fry on other side. Drain on paper towels. These can be kept hot in a 170 degree oven til ready to serve.