Fry Bread, Beans, Oaxaca Cheese, Ground Beef Green Chili

This delicious Navajo style dish is brimming with incredible flavors. It’s easy to make and everyone is going to love it.

Course Main

Cuisine Mexican

1 pound ground beef
1 tablespoon olive oil
¾ cup diced yellow onion
1 teaspoon ground cumin
2 teaspoons chili powder
15- ounce can pinto or kidney beans drained and rinsed, optional
4- ounce can diced green chilies drained
2 minced garlic cloves
½ teaspoon ground paprika
14½ ounce can diced tomatoes
Salt and black pepper to taste
Chopped lettuce crumbled Oaxaca cheese, diced tomatoes, sliced black olives, cilantro, and/or sour cream, to serve

First make the fry bread. Mix the flour, salt and baking powder in a bowl.
Pour in the water and mix to make a dough.
Let it sit for 5 minutes.
Put the dough on a floured surface and break off golf ball-sized pieces.
Roll each one out to a ½-inch thick 6-inch round.
Heat the oil in a 2-inch deep pan and fry each bread disc until puffed up and golden.
Flip to cook the other side, then drain on paper towels.
Heat the oil in a large nonstick skillet and saute the onion in there for 2 minutes.
Add the garlic, green chilies and cook for 20 seconds, then push to the side and add the beef to the skillet.
Season to taste and cook until the beef is completely browned.
Drain off the excess grease.
Stir in the spices, beans, tomatoes, and chilies.
Add more salt and black pepper if needed.
Spoon the mixture over the fry bread using a slotted spoon.
Top with your preferred toppings and serve right away.

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