Ingredients

For the Fry Bread: 1 cup all-purpose flour

1½ teaspoons baking powder

½ teaspoon salt

½ cup + 2 tablespoons cold milk

Vegetable oil for frying

For the Ground Beef Green Chile: 1 pound ground beef

3–4 fresh garlic cloves, minced

1 teaspoon granulated onion

Salt to taste

1½ cups roasted green chile (Hatch or Anaheim), chopped

2 tablespoons flour (for thickening)

1 can Rotel roasted tomatoes (optional)

1½ cups water or beef stock

For the Beans: 2 cups pinto beans (or canned, drained and rinsed)

1 bay leaf

2 tablespoons dehydrated onion

1 tablespoon dehydrated garlic

½ cup bacon ends or ham pieces

Salt to taste

For Assembly: 1 cup Oaxaca cheese, shredded (or substitute mozzarella)

Optional toppings: chopped cilantro, sour cream, avocado, or lime wedges

Instructions

Step 1: Make the Fry Bread. In a bowl, mix together flour, baking powder, and salt. Stir in cold milk until a sticky dough forms. Avoid adding extra flour. Cover and refrigerate for 1 hour. Divide dough into 4 equal pieces. Roll out each piece and poke a small hole in the center with your finger. Heat oil to 350°F (175°C). Fry each piece until golden brown, flipping once. Drain on paper towels.

Step 2: Cook the Beans. Combine beans, onion, garlic, bay leaf, and bacon ends in a crock pot. Add enough water to cover the beans. Cook on low overnight or until tender. Season with salt to taste at the end of cooking.

Step 3: Make the Ground Beef Green Chile. In a large skillet, brown ground beef with garlic, granulated onion, and salt until lightly cooked (still slightly pink). Stir in chopped green chile and cook for 2–3 minutes. Add flour to thicken, stirring until it coats the beef. Add roasted tomatoes (optional), then pour in water or broth. Simmer for about 1 hour on low heat, stirring occasionally, until thickened and flavorful.

Step 4: Assemble the Dish. Place warm fry bread on a plate. Spoon a generous portion of beans over the bread. Top with the green chile beef mixture. Sprinkle Oaxaca cheese on top to melt slightly. Garnish with cilantro, avocado, or a squeeze of lime if desired.

Tips & Variations

For a vegetarian option, substitute the ground beef with sautéed mushrooms or a plant-based meat alternative and omit the bacon from the beans.

Use canned beans for a quicker version; simply warm them with the seasonings instead of slow cooking.

If you can’t find Oaxaca cheese, mozzarella makes a great substitute for melting texture.

Adjust the spice by choosing mild or hot roasted green chiles depending on your preference.

FAQs

Can I make the fry bread dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 24 hours before frying. Just cover it well to prevent drying out.

What if I don’t have a crock pot for the beans?

You can cook the beans on the stovetop by simmering them in a covered pot with water and seasoning until tender, which may take about 1.5 to 2 hours depending on the beans.