What makes this recipe especially appealing is how customizable it is. You can serve it as an open-faced fry bread platter, fold it taco-style, or layer it like a flatbread. It works equally well for lunch, dinner, or even as a crowd-pleasing build-your-own meal. Simple toppings like chopped onions, cilantro, or a dollop of sour cream can enhance it further, but it’s just as delicious in its most straightforward form. This dish celebrates humble ingredients, bold flavors, and hands-on cooking, delivering a meal that’s filling, memorable, and full of soul.
Ingredients
For the fry bread
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1½ cups warm water
Oil for frying
For the ground beef green chile
1 pound ground beef
1 tablespoon oil
1 small onion, diced
2 cloves garlic, minced
1½ cups roasted green chile, chopped
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cumin
For serving
1½ cups cooked pinto or black beans, warmed
2 cups shredded Oaxaca cheese
Instructions
In a bowl, mix flour, baking powder, and salt. Add warm water and mix until a soft dough forms. Knead briefly until smooth. Cover and rest 20 minutes.
Divide dough into balls, flatten into discs, and fry in hot oil until golden brown on both sides. Drain on paper towels and keep warm.
In a skillet, heat oil and cook ground beef until browned. Add onion and cook until softened. Stir in garlic, green chile, salt, pepper, and cumin. Simmer 5–10 minutes.
To assemble, place fry bread on a plate, spoon on beans, top with ground beef green chile, and finish with Oaxaca cheese. Serve hot while the cheese melts naturally from the heat.
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