Christy Rost
celebrating home and family

Navajo Lamb Tacos

| Christy Rost
Source: At Home with Christy Rost, Season 2, Episode 205

Lamb Stew

  • 1 New Mexico Hatch green chile, roasted, peeled, seeded and chopped
  • 1 tablespoon olive oil
  • 1 pound ground lamb
  • ¾ cup sweet onion, peeled and chopped
  • 3 large cloves garlic, peeled and minced
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 tablespoon flour
  • ½ cup beef stock or broth, plus extra if needed
  • Sea salt and freshly ground black pepper, to taste
  • 1 15-ounce can pinto beans, drained
  • ¼ cup sweet onion, peeled and finely chopped
  • ¼ teaspoon cumin
  • Fry Bread

Preheat a large skillet over medium heat, add olive oil, lamb, and onion. Saute until the lamb is lightly browned and the onion is soft. Drain any fat and discard. Stir in garlic, 1 teaspoon cumin, and oregano, and cook 1 minute more. Sprinkle meat mixture with flour, add beef stock, and stir well. Reduce the heat to low and simmer, stirring occasionally, adding more beef broth if needed.

Pinto Beans

  • 1 15-ounce can pinto beans, drained and rinsed
  • ¼ cup sweet onion, peeled and finely chopped
  • ¼ teaspoon cumin
  • 1 tablespoon cilantro, rinsed and chopped

In a medium saucepan, stir together beans, onion, cumin, and ½ cup chicken broth. Bring the mixture to a simmer and cook 15 to 20 minutes, stirring occasionally. Just before serving, stir in chopped cilantro.


  • 1 bunch romaine lettuce, rinsed, spun dry, and chopped
  • ½ cup red onion, peeled and chopped
  • 2 large tomato, rinsed and chopped
  • Prepared pinto beans
  • 1 cup Carr Valley Baby Cheddar cheese, grated

To Assemble Navajo Lamb Taco: Place hot Fry Bread on a large plate and top with lamb, lettuce, red onion, tomato, and pinto beans. Garnish with grated cheese and serve.

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