Navajo Taco

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Today's suggested meal:

Navajo Taco

– by Jean Fisher

High-fiber pinto beans and vegetables with a spicy meat sauce served atop native american fry bread. This special-treat recipe is ready in 30 minutes.

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Serves 4

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1 pound & 4 ounces canned pinto beans
1 cup tomato sauce
1 dash pepper
1 dash Italian seasonings
1 dash cilantro
1 dash lemon pepper
8 ounces ground beef
1 cup tomato sauce
1/4 cup salsa
2 ounces green pepper
2 ounces red pepper
2 ounces lettuce
1 ounce cheddar cheese
2 cups flour
2 teaspoons baking powder
1 cup water
1/2 cup olive oil

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From kitchen to table in 30 minutes.

Directions

Drain and rinse pinto beans. Place in a saucepan with tomato sauce, pepper, Italian seasonings, cilantro and lemon
pepper. Cover and cook over low heat. Check and stir often. Add tiny amounts of water if beans appear to be drying out.
Meanwhile, brown ground beef in a skillet
and drain.
Return ground beef to skillet. Add tomato sauce and salsa. Cook over low heat.
Dice onion, green pepper, red pepper and lettuce and set aside.
Grate cheese and set aside.
Mix together flour, baking powder and water to form a soft dough.
Heat oil in a large skillet over medium-high heat.
While oil heats, on a floured surface shape dough into a flat tortilla with your hands.
Cook tortilla in hot oil until brown on one side. Turn and brown second side.
Layer beans, meat, vegetables and cheese onto tortilla.

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Nutritional information for Navajo Taco

Calories: 722.5
Calories from Fat: 245.5

% Daily Value*

Total Fat 28g	43%
Saturated Fat 9.5g	47%
Cholesterol 57.5mg	19%
Sodium 1294mg	54%
Total Carbohydrates 91.5g	31%
Dietary Fiber 15g	61%
Sugars 9g	~
Protein 31g	63%

Vitamin A	153%	Iron	9%
Vitamin C	61%	Calcium	23%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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