1 (15 oz) can dark red kidney beans, drained and rinsed
1 (14.5 oz) can petite diced tomatoes
1 (4 oz) can diced green chilis (mild if preferred)
Salt and pepper, to taste
6 fry bread or thick tortillas
Directions
Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 20 seconds. Scoot mixture to the side then crumble beef into skillet.
Season with salt and pepper and cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.
Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.
Cover and simmer for 10-15 minutes (if you used the tomato sauce you can add in a few tbsp of water to thin a little if needed).
Using a slotted spoon, spoon mixture over prepared fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed).
