Entry #4 - Don't Be So Plain

 

Chili beans

 

Many natives would like to say their Native Taco is the best, but I would have to disagree. Living in Phoenix my whole life, and having to cook for my brothers and sisters, as well as my kids (whom are half Mexican) has taught me a little bit about experimentation when it comes to cooking. From this I have learned how to combine both Navajo traditions with Mexican traditions. Believe me, you will not eat a Navajo Taco any other way after you have tried mine. It starts with the beans, not just your ordinary, plain pinto beans, it has to be "chili" beans.


 

Serving size: 4-6
Prep time: 10 min

Cook time: 45 min
 

You will need:

3 cups cooked pinto beans (or 2 cans)
1 lbs ground beef
1 15-ounce can diced tomatoes (Italian Style)
1 1/2 cups water
1 bell pepper, chopped
1/4 teaspoon freshly ground black pepper
1 teaspoon salt (or to taste)
1 pkg McCormick® Chili Seasoning Mix, Original
1/2 head of lettuce

Toppings
sour cream
1 can diced olives
1/2 cup green onions
1 tomatoes, chopped into cubes


In a pot, combine pinto beans, water, chopped bell peppers, salt, ground pepper, chili seasoning, and can of tomatoes, and bring to a simmer for 15 minutes.

In a pan, cook ground beef until it is brown. After ground beef is cooked thoroughly, drain as much access oil as possible, then pour into beans. Cook on low for at least 30 minutes to allow flavors to blend.




Now, it is time to create your taco....

It is not as simple as piling everything on, you have to take you time, and imagine what your taste buds are craving the most, and what is also sinful in everyway.

OH! you can't forget the guacamole... That will be on my next blog, so if you want a delicious taste, you'll just have to view my next entry. Until then, Hágoónee' (later!)