Ingredients:

1 medium sweet yellow onion, diced

2-3 tablespoons olive oil

11/2 lb lean ground beef

1 (8oz) can chili sauce

¾ teaspoon crushed cumin seeds or ground cumin

1 teaspoon garlic powder

¼ teaspoon red pepper flakes

½ teaspoon salt

2 (approx.15 oz) cans pinto beans, drained

6 pieces Navajo fry bread (recipe below)

2-3 cups shredded lettuce

2-3 cups shredded cheddar cheese

2 large tomatoes cut into wedges

1 large green chile, diced

Shortening for deep frying (for fry bread)

3 cups flour (for fry bread)

½ teaspoon salt (for fry bread)

3 teaspoons baking powder (for fry bread)

¾ cups milk (for fry bread)

½ cup water or more, enough for dough to form a ball (for fry bread)

Directions:

In a large skillet, sauté onion in olive oil until golden brown.

Add beef and brown.

Add chili sauce, cumin, garlic powder, red pepper flakes and salt.

Simmer for 1 hour, stirring occasionally.

Prepare Fry Bread (Directions Below).

In a mixing bowl, stir together flour, baking powder, and salt.

Add milk and enough water to form a dough ball, stirring constantly.

Cover and let rest for about 30 minutes.

When ready to cook, in a large skillet, heat 2-3 inches of shortening to 380 degrees.

Pinch off 6 equal size pieces of dough and, on a floured surface, roll each out about 7 inches (the size of a small dinner plate.)

Carefully drop into hot oil and fry on one side until golden brown, about 1 minute.

With tongs, carefully turn bread over and cook until golden brown about 45 seconds.

Drain on paper towel and repeat process.

Gently stir beans into meat mixture to and heat.

Assemble Tacos.

Spread meat mixture over top of fry bread.

Top with lettuce, cheese, tomato wedges and green chile.

Enjoy !!