1-2 lg. ripe tomatoes
Fry bread (recipe follows)
Chili beans (recipe follows)
3/4 shredded Cheddar cheese
1/2 lb. finely shredded lettuce (about 4 c.)
1 1/4 thinly sliced green onions
1 c. salsa
1 c. sour cream (optional)
1 c. guacamole (optional)

Slice tomatoes, lettuce and onions. Lay fry bread on plate, spoon chili equally on each taco, top with lettuce, onion, cheese, salsa, sour cream or guacamole. Makes 6 servings.

CHILI BEANS:

1 cup pinto beans, rinse well. Put beans in 3-4 quart saucepan with 1 quart water. Bring to a boil on high heat. Cook uncovered, 10 minutes. Remove from heat, cover and let stand for 1 hour. Drain and set aside.

Rinse and dry pan and return to medium heat. Add 1 large onion, chopped and 1 tablespoon oil. Stir until onion is limp, 3-4 minutes. Add onions to beans. Crumble 1 pound lean beef or sausage in pan; stirring occasionally. Cook over high heat until well browned, about 5 minutes. Discard fat.

Add beans and onions to meat along with 3 cups chicken broth, 1 tablespoon chili powder, 2 cloves garlic and 1 teaspoon each of ground cumin, oregano and basil. Bring to a boil, simmer uncovered until beans are tender to bit, 1 1/2-2 hours. To reduce liquid, uncover and boil, stirring often, to desired thickness. Makes 4 cups and serves 6.

FRY BREAD:

Mix 2 cups flour, 1/2 cup instant nonfat dry milk, 1 tablespoon baking powder and 1/2 teaspoon salt. Add 2 tablespoons shortening. Rub mixture with fingers until coarse crumbs form. Add 3/4 cup water and stir with a fork until dough clings together. Put dough on lightly floured board. Knead until smooth, 2-3 minutes.

Divide dough into 6 equal portions. Shape each portion of dough into a ball then pat out on a floured board into a 6-7 inch round. Cover with plastic wrap, repeat. In large pan heat 3/4 inch salad oil to 375 degrees. Only turning once, cook each round of dough until puffy and golden brown. Keep warm in 200 degree oven until ready to serve.