1 Tbsp olive oil
3/4 cup yellow onion , diced
2 cloves garlic finely minced
1 lb lean ground beef
2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (14.5 oz) can petite diced tomatoes, drained (or sometimes I used an 8 oz can of tomato sauce instead)
1 (4 oz) can diced green chilis
Salt and pepper , to taste
For serving:
Romaine or Iceberg lettuce, chopped
Shredded cheddar or Monterey Jack cheese (I use a combo of both), grated
Roma tomatoes, diced
Sour cream
Sliced black olives and chopped cilantro (optional)
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 chiles 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 fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.