Wednesday, February 22, 2012

Navajo Tacos


 In the mid-1990s, I found a neat restaurant in Provo, Utah called Frontier Pies. Living up to its name, the pie WAS good! Later, my roommate Charlotte introduced me to another menu item--the Navajo Taco. It became my favorite item at the restaurant!
      Navajo Tacos are often available at outdoor festivals, usually prepared by spooning meat chili over Indian fry bread and sprinking with taco-style toppings. At Frontier Pies, Navajo Tacos were served over sweet cornbread. At home, I’ve replicated this by adding sugar to off-the-shelf cornbread mix. My favorite is Krusteaz Honey Cornbread because it’s tasty—and for a bonus, lard-free!

     Sadly, Frontier Pies shut down a few (many?) years ago. Now I need to work on duplicating their strawberry-rhubarb-pie…

 Ingredients:
Cornbread
Chili
Taco toppings



Okay, here’s my specific recipe…

1. Cornbread:

2  x  15 oz. “Krusteaz” brand Honey Cornbread mix

(will require 1 + 1/3 c. milk, 2/3 c. oil, and 2 eggs)

½ c. sugar

Prepare as instructed on package, adding sugar to make it sweeter. For my family, I use two boxes of mix, and add ½ c. sugar. I bake it in a 9x13” pan at 400 °F for a little more than 30 minutes, until baked through. (If you use only one box of mix, add ¼ c. sugar and bake in smaller pan according to package instructions.) Cut cornbread into squares that are one “serving” according to package nutrition facts (1 box = 16 pieces; 2 boxes = 32 pieces).

2. Chili

1 recipe vegetarian chili

3. Toppings:

lettuce, shredded
fresh tomatoes, diced
salsa
black olives, sliced
shredded cheese
sour cream (or even Ranch dressing, if you’re my husband)

This is a very satisfying diet dinner! You can increase lettuce, tomato, and salsa while adding almost no calories! Or you could add GUACAMOLE if you’re throwing caution to the wind!

 *1 serving Nutrition Facts:

Item
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
2 pieces cornbread
312
22
1
4
0
½ c. vegetarian chili
  (my recipe)
128
25
6.5
6
2.5
½ c. shredded lettuce
4
0
0.5
0
0.75
¼ c. diced tomato
8
0
0.5
0.5
0.5
3 Tbsp. salsa
15
19.5
0
0
0
2 Tbsp. sliced black olives
25
5
0
0
0
2 Tbsp. shredded cheese
41
2.5
0
2
7.5
1 Tbsp. sour cream
60
1
0
0.5
4
1 serving (dinner):
593 kcal
75 %
8.5 g
13 g
15 %
½ portion (lunch):
297 kcal
38%
4 g
6.5 g
8%

 *Calculated from food packaging and the following websites: http://www.fatsecret.com/calories-nutrition/usda/  and http://nutritiondata.self.com/facts/

I used “Krusteaz” brand Natural Honey Cornbread + “Domino” brand sugar, “Herdez” brand salsa verde, “My Essentials” (Food Lion) brand sour cream, “Great Value” brand sliced black olives and Fiesta blend shredded cheese (Monterey Jack, cheddar, queso quesadilla, & asadero).

Shared at:
It's a Keeper

Made by You Monday
Just Something I Whipped Up
Show Me What Ya Got
Tasty Tuesday Party
Secret Recipe Club
Penny Pinching Party
Look What I Made!

2 comments:

  1. I'm visiting from It's a Keeper Thursday. Love the Navajo Taco recipe and just PINNED it! just became a follower of your site and would love a follow back on both google friends and Linky.
    ( I heard they will be eliminating Google Friends in the near future YIKES!)

    ReplyDelete