Saturday May 27th 2017

Navajo Tacos

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Rating: 3.4/5 (8 votes cast)

Recipe: Navajo Tacos

Summary: The traditional “Navajo taco” is a puffy round of fried bread topped with meat and beans.

Ingredients


    • Chili Beans (recipe follows)
    • 1 pound ground turkey
    • About 2 cups Cherry Tomato Salsa or other salsa of your choice
    • 6 crisp flour taco shells
    • 2/3 cup shredded Cheddar cheese
    • 4 cups finely shredded lettuce
    • Plain nonfat yogurt

Instructions

  1. Prepare Chili Beans.
  2. While beans are simmering, prepare Cherry Tomato Salsa; refrigerate.
  3. To assemble tacos, place one taco shell on each of 6 dinner plates.
  4. Top equally with cheese, Chili Beans, and lettuce.
  5. Spoon 1/4 cup salsa and 1 tablespoon yogurt onto each taco; add more salsa and yogurt to taste.
  6. Sort 1 cup dried Great Northern or pinto beans, discarding any debris; rinse beans well.
  7. Place beans and 4 cups water in a 3 to 4-quart pan; bring to a boil over high heat.
  8. Boil, uncovered, for 10 minutes.
  9. Remove from heat, cover, and let stand for 1 hour.
  10. Drain beans, pour out of pan, and set aside.
  11. Crumble 1 pound ground turkey breast into pan; add 1 large onion, chopped.
  12. Cover tightly and cook over medium heat to draw out juices (15 to 20 minutes); stir occasionally.
  13. Uncover and boil over high heat, stirring often, until liquid has evaporated and browned bits stick to pan.
  14. Add 1/4 cup water and stir to scrape browned bits free.
  15. Boil, stirring often, until liquid has evaporated and browned bits stick to pan.
  16. Add 1/4 cup more water and boil dry again.
  17. Add 3 cups low-sodium chicken broth to pan stir to scrape browned bits free.
  18. Add beans; 1 tablespoon chili powder; 2 cloves garlic, minced or pressed; and 2 teaspoons each ground cumin, dry oregano, and dry basil.
  19. Bring to a boil over high heat; then reduce heat, cover, and simmer until beans are tender to bite (1 1/2 to 2 hours).
  20. Uncover and boil over high heat, stirring often, until reduced to 4 cups (5 to 7 minutes).
  21. Season to taste with salt.
  22. If made ahead, let cool; then cover and refrigerate for up to 3 days.
  23. To reheat, bring to a simmer over medium heat, stirring often.


Quick notes

This lightened-up version of the popular snack uses a flour tortilla as the base; the topping is a lean, spicy mixture of ground turkey and simmered Great Northern beans.

Per serving: 426 calories (19% calories from fat), 36g protein, 51 g carbohydrates, 9 g total fat (4 g saturated fat), 61 mg cholesterol, 354 mg sodium

Preparation time: 10 minute(s)

Cooking time: 3 hour(s) 30 minute(s)

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: Mexican

 

Navajo Tacos, 3.4 out of 5 based on 8 ratings
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