Chili topping for navajo tacos
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Kidney beans, cooked * |
| ½ | pounds | Grnd beef, chicken, or pork |
| ⅓ | cup | Onion, chopped |
| 1 | cup | Corn, whole kernal |
| 1 | cup | Tomatoes, canned, drained |
| 1 | cup | Tomato sauce |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Ground cumin |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Ground chili (to taste) |
Directions
* May also use 1 can kidney beans. In a large skillet, brown ground meat until no longer pink. Pour off excess fat. Add onion. Cook and stir until onion is softened. Stir in beans, corn, tomatoes, tomato sauce, chili powder, cumin, salt and ground chili. Heat until bubbly.
Top with cheddar cheese.
Serve on top of or with Fry Bread.