Navajo Tacos

Navajo Tacos

16 oz. can of kidney beans
2 8 oz. cans tomato sauce
1 dash black pepper
1 dash Italian seasoning
1 lb. ground beef
3 TBS salsa
1/2 large onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 tomato, diced
chopped lettuce
shredded cheese
sour cream
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 cup water
1/4 cup + 2 TBS cooking oil

1. Drain and rinse kidney beans. Place in saucepan with 2/3 can of tomato sauce (save remaining sauce for later), pepper and Italian seasonings. Cover and cook over low heat. Check and stir often.
2. Brown ground beef in a separate skillet and drain.
3. Return ground beef to skillet and add remaining 1 1/3 can of tomato sauce and salsa. Cook over low heat.
4. Dice onion, green pepper, red pepper and tomato, chop lettuce and set aside.
5. Mix together flour, baking powder and water to form a soft dough.
6. Heat oil in large skillet over medium-high heat.
7. While oil is heating, on a floured surface, shape dough into flat tortillas, about 6 inches in diameter (makes about 4 tortillas).
8. Cook tortillas in hot oil until brown on one side. Turn and brown on second side.
9. Layer tortillas with beans, meat, lettuce, tomatoes, red and green peppers, sour cream and grated cheese. Serve with salsa.

Since we didn't eat all the meat and beans, I saved it for later when I will make fresh tortillas, as these aren't as good when reheated.

We also tried the leftover tortillas with honey for dessert! Yummy!

UPDATE:
Next time, I will add a little salt to the tortilla dough, as it was a little blan. Also, I will add a little cilantro to the bean mixture, as well as adding some on top just before serving.