Cooking from Pinterest: Navajo Tacos for a Superbowl Sunday

One of the best things about growing up near and especially working on a Native American reservation is that you get to see another culture up close and personal. I loved working on the Navajo Reservation and with both children and adult Native Americans and seeing how their culture influenced their lives. Even though I lived near Shiprock most of my life, working there gave me a unique perspective.

New Mexico is unique in that culture thrives there. With a predominate mix of Latino's, Native American's and Caucasian people, you have a chance to experience each individually, but more importantly how the three have blended into a culture unique to New Mexico. One of my favorite things about that blending is the food. One of my favorite foods is Navajo Tacos. A blend of Navajo Fry Bread, Chili Beans with Mexican spices and traditional taco toppings.

Since moving to Texas two years ago I have been craving Navajo Tacos but figured I wasn't about to find any here in the beef capital of the world. So when Superbowl Sunday rolled around I decided that if I was to fix that craving, I would have to make my own. I wanted them to be as low fat and of course as low sodium as possible while retaining full flavor. This recipe is the result of my reworking several different recipes. It is a fairly quick fix and one I'm sure you'll family will love.

Navajo Tacos

Part One Chili Beans

1lb lean ground beef
1lb ground turkey
2 packages reduced sodium chili mix
2 cans no salt added diced tomatoes
2 cans pinto beans
2 cloves garlic
1 cup water

In a large pot brown ground beef over medium heat. When almost done add ground turkey and cook until done.

Add both packages of chili mix, tomatoes, beans and garlic.

Stir together. Add water. Raise heat to medium high and bring to a boil. Lower heat to low and cook for 15-30 minutes.

Part Two Fry Bread

5 cups flour
3 1/2 teaspoons baking powder
3/4 tsp salt
1/2 cup instant milk powder
2 cups water
Canola Oil

Mix all dry ingredients together. Stir in water. Use hands to knead dough lightly, cover and let rest 15 mintues.

Heat 1" canola oil in a large skillet. Flour hands and pinch off approximately a large golf ball size of dough. Either pat dough into thin circles or roll out ball into a circle on a floured board. When oil is hot, drop circle into oil.