Chili topping for navajo tacos

Yield: 4 Servings

Measure 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)

* 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.

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