Navajo Taco Meat

1 lb. ground beef
1 onion diced
Brown burger and onion.

Add:

1 can brown gravy (I use a brown gravy packet and water)
1 can kidney beans
2 Tbsp. chili powder
2 Tbsp. ketchup
1/8 tsp. garlic powder



Simmer for 15 minute.
Serve over Navajo Fry Bread (see Breads and Rolls)

Navajo Fry Bread

4 c. flour
1 tsp. salt
1 Tbsp. baking powder

Sift together, then add

2 1/4 c. milk
3 Tbsp. oil

Mix well.  Shape into scones.  Deep fry.

Broccoli and Cheese Rice with Chicken for the Dutch Oven

4-6 boneless chicken breasts, cut into chunks

2 packages of fast-cook broccoli and cheese rice mix

Hot water and butter as directed on the rice-mix package

3 c. broccoli cuts

3 c. grated cheddar cheese

1/2 c. additional butter

1/2 tsp. curry powder

Salt and Pepper to taste

Brown the chicken in a small amount of oil or butter until cooked through. Reserve half of the cheese, then stir in the rest of the ingredients. Cover and cook with 17-22 coals for 25-25 minutes or until the rice is tender. Stir occasionally; add more water if needed. When the rice is done, top with the remaining cheese, then cover and cook until the cheese melts. Serves 5-7 people.

Dutch Oven Pizza

1 can pre-made pizza dough

1 jar pizza sauce

8 oz. shredded cheddar cheese

8 oz. shredded mozzarella cheese

Toppings of your choice (pepperoni, ham, peppers, mushrooms, pineapple, olives, etc)

Lightly grease dutch oven with pam or olive oil. Unroll the can of pizza dough and line the bottom of the dutch oven with dough. Spoon pizza sauce evenly over dough. Sprinkle with toppings of your choice, and top with both cheeses.

Cover and bake using 8-10 briquettes on bottom and 16-18 briquettes on top for 20-30 minutes until browned and cheese is bubbly. Serves 6.