NAVAJO TACOS

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 POWDER
ADD 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.