NAVAJO TACOS
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
PLACE 1 CUP DRY PINTO BEANS IN ABOUT 2 CUPS OF WATER AND COOK UNTIL DONE (3-4 HOURS). SEASON WITH SALT, PEPPER AND CHILI POWDERADD GROUND BEEF (1/2 POUND), ONIONS (1/4 CUP) AND PEPPERS RED AND GREEN-1/2 CUP). COOK UNTIL BEEF IS NEARLY DONE THEN ADD TACO SEASON MIX (1 PACKET OLD ELPASO-REDUCED SODIUM). SIMMER FOR ABOUT 30 MINUTES. IF TOO THICK, CAN ADD WATER, BUT SHOULD BE RELATIVELY THICK.WHEN DONE, PUT 1/2 CUP OF MIXTURE OVER 1 PIECE OF INDIAN FRY BREAD (NOT IN CALCULATION, BUT IN THE RECIPES),TOP WITH LETTUCE, TOMATO. YOU CAN ADD SOUR CREAM, BLACK OLIVES OR WHATEVER YOU LIKE; MAKE SURE TO ADD THE EXTRA CALCULATIONS.THIS IS VERY GOOD AND VERY FILLING. CAN EASILY GET 6 1/2 CUP SERVINGS AND BE SATISFIED.
SEE LIST.
TOTAL COOKING TIME IS ABOUT 6 HOURS. CAN CUT TIME CONSIDERABLE BY USING CANNED PINTO BEANS (2 CANS) I PREFER DRY.
Serving Size: 1/2 CUP
Number of Servings: 6
Recipe submitted by SparkPeople user GODDESS481.
TOTAL COOKING TIME IS ABOUT 6 HOURS. CAN CUT TIME CONSIDERABLE BY USING CANNED PINTO BEANS (2 CANS) I PREFER DRY.
Serving Size: 1/2 CUP
Number of Servings: 6
Recipe submitted by SparkPeople user GODDESS481.
Nutritional Info Amount Per Serving
- Calories: 145.7
- Total Fat: 6.9 g
- Cholesterol: 26.1 mg
- Sodium: 169.6 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.5 g
- Protein: 10.0 g
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