Indian Popovers
1 recipe Frybread dough (your favorite baking powder based recipe)
1 lb. Coarse ground beef
1 Green Chile, chopped
1 Onion, minced
1 package Taco seasoning
1 can Green Enchilada Sauce
1/2 can water
1 can Pinto beans, drained
Cheddar &/or Monterey Jack Cheese, shredded
Tomato(s), diced
Lettuce, shredded
Oil (for deep frying)
Brown the ground beef until done, then drain off the grease.
Add the green chile, onion, taco seasoning, enchilada sauce,
and 1/2 can of water. Cook this mixture according to the
instructions on the taco seasoning package. Add the pinto
beans and heat through. Remove from heat and allow to cool.
Portion out the frybread dough so that you end up with 8"
diameter circles of rolled dough 1/4-1/2" thick. Spoon some
of the meat mixture onto half a rolled out piece of dough,
sprinkle with the shredded cheese, and fold the other half
over to form a half-moon-shaped turnover. Seal the edges by
crimping with the tines of a fork. Deep fry the popover as you
would the fry bread, until golden brown. Drain on paper towels.
The meat and cheese will be nice and hot. Serve with lettuce,
tomatoes, more onions, and taco sauce as desired.
