Mostly about food, this blog is just a place for me to throw things that are of interest to me. I appreciate you taking the time to stop by an look around. This represents just some of the stops on the various pathways that this amateur home cook finds himself.

You may find that these foods tend toward protein and away from carbohydrates - this is due to diabetic issues, so I try to only sparingly use carbs, and good ones at that. Of course, sometimes I forget....

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Monday, December 1, 2008

Navajo Tacos

Indian fry bread is the foundation of a popular dish called Indian Tacos. Originally known as Navajo Tacos, they have been adopted by other tribes. The Navajo taco was voted the State Dish of Arizona in a 1995 poll conducted by the Arizona Republic newspaper. Indian tacos are the universal modern powwow food. They are also popular attractions at many fairs, festivals, and outdoor summer shows held in the southwest. People will line up to wait their turn to buy some freshly made tacos. Indian tacos are a combination of beans or ground beef, chopped lettuce, sliced tomato, shredded Cheddar cheese, and optional green chiles atop plate-sized rounds of crispy Navajo or Indian fry bread. No plates or silverware are need, as you just fill the fry bread with your desired filling, roll it up, and eat.

1 pound lean ground meat (beef, lamb, venison or pork)

1 cup diced onion
4 cooked Navajo Frybreads
1 head iceberg lettuce, shredded

3 tomatoes, diced

2 cups shredded sharp Cheddar cheese

1 (3-ounce) can diced green chiles, drained

Sour cream (optional)

In a large frying pan over medium-high heat, brown ground meat and onions until cooked; remove from heat.

Place Frybread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Bread. Top with sour cream, if desired, and either roll up or serve open-faced with a fork.

Makes 4 servings.


cowgirl said...

Mmmmm, looks wonderful! I can't wait to give your recipe a try.
Great looking blog too!! :)

take care,

MGwerks said...

Thanks for the kind words! The recipe is authentic, as well. I'd practice on the frybreads first. It's a fine line between under- and over-fried. Can't imagine my inspiration for the clean layout... :)