Chili Topping For Navajo Tacos
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Main dish | 4 | Servings | |
INGREDIENTS
| 2 | c | Kidney beans, cooked * |
| 1/2 | lb | Grnd beef, chicken or pork |
| 1/3 | c | Onion, chopped |
| 1 | c | Corn, whole kernal |
| 1 | c | Tomatoes, canned drained |
| 1 | c | Tomato sauce |
| 1 | t | Chili powder |
| 1/2 | t | Ground cumin |
| 1 | t | Salt |
| 1/8 | t | Ground chili, to taste |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 137
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1329.2mg
Potassium: 687.4mg
Carbohydrates: 26.4g
Fiber: 8.8g
Sugar: 7g
Protein: 8.3g