Fry Bread with Beans, Oaxaca Cheese & Ground Beef Green Chile
This hearty and flavorful meal brings together crispy, golden fry bread, creamy beans, melty Oaxaca cheese, and savory ground beef green chile. It’s a comfort food classic inspired by Indigenous and Southwestern flavors, perfect for chilly evenings or casual family dinners.
Why You’ll Love This Recipe
Layers of Flavor: From the crispy fry bread to the rich green chile beef, every bite is comforting and satisfying.
A Complete Meal: You get carbs, protein, and fiber all in one dish.
Homemade Goodness: Every component is made from scratch—perfect for home-cooked food lovers.
Customizable: Adjust spice level, cheese type, or even swap in shredded chicken or turkey for the beef.
Freezer-Friendly Components: The chili and beans freeze well for easy meal prep.
Key Ingredients
For the Fry Bread:
All-purpose flour: The base of the dough.
Baking powder: Gives the bread its lift and fluffiness.
Salt: Balances flavor.
Cold milk: Keeps the dough tender and helps bind it.
For the Ground Beef Green Chile:
Ground beef: Use 80/20 for a balance of flavor and texture.
Fresh garlic & granulated onion: For aromatic seasoning.
Green chile: Roasted Hatch green chile or canned diced green chile works.
Flour: Used to thicken the sauce.
Stock or water: The simmering liquid—chicken or beef stock adds richness.
Optional: Rotel tomatoes for an extra tangy-spicy kick.
For the Beans:
Dry beans (pinto preferred): Soaked and slow-cooked for maximum flavor.
Dehydrated onion & garlic: Deepens the flavor during the long cook time.
Bay leaf: Adds subtle earthiness.
Salt & bacon ends: Smoky, savory backbone for the beans.
Expert Tips
Don’t overwork the dough: The fry bread dough will be sticky at first—resist the urge to add more flour. It firms up after resting.
Make a hole in the center: This helps the bread fry evenly and stay light in the center.
Use a thermometer for oil: Keep oil at 350°F for perfectly crisp and golden fry bread.
Sear beef just until pink: It will finish cooking as it simmers with the chile, keeping it tender.
Simmer your chili low and slow: This helps the flavors develop and the flour fully cook out.
Cook beans overnight: A slow cooker makes this easy—set it and forget it.
Fry Bread (Makes 4)**
Ingredients:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup + 2 tbsp cold milk
- Vegetable oil for frying (350°F)
Instructions:
- Mix Dry Ingredients:
In a bowl, combine the flour, baking powder, and salt. - Add Milk:
Slowly add the cold milk to the dry ingredients. Mix until a sticky dough ball forms. It should be slightly sticky but will firm up as it rests. Don’t add more flour. - Rest the Dough:
Cover the dough and refrigerate for 1 hour to let it rest and firm up. - Divide and Shape:
After resting, cut the dough into 4 equal pieces. Roll each piece into a ball and then flatten them with your hands. Use your finger to poke a hole in the center of each dough disk. - Fry the Bread:
Heat vegetable oil in a deep skillet or pan to 350°F. Fry each piece of dough for 2-3 minutes per side or until golden brown and crispy. Remove from the oil and drain on paper towels.
Ground Beef Green Chili
Ingredients:
- 1 lb ground beef
- 2 cloves fresh garlic, minced
- 1 tsp granulated onion
- Salt to taste
- 2 cups green chile (fresh or canned)
- 2 tbsp flour (for thickening)
- 1 can Rotel roasted tomatoes (optional)
- 1 cup half-and-half or a 50/50 mix of water and stock
Instructions:
- Cook the Ground Beef:
In a large skillet, cook the ground beef over medium heat. Season with garlic, granulated onion, and salt. Brown the beef until it’s light pink (don’t cook it all the way through as it will finish while simmering). - Add Green Chile:
Stir in the green chile and combine well with the beef. If using, add the can of Rotel roasted tomatoes. - Thicken the Chili:
Sprinkle the flour over the mixture and stir to combine. Let the flour cook for a couple of minutes to remove the raw taste. - Add Liquid:
Gradually pour in the half-and-half (or your 50/50 water/stock mix) while stirring. Bring to a simmer and cook for 1 hour, checking the seasoning and adjusting the salt if needed. The sauce should thicken as it cooks.
Crockpot Beans
Ingredients:
- 1 lb dried beans (pinto, black, or your choice)
- 1/4 cup dehydrated onion
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 bay leaf
- Salt to taste
- 2-3 bacon ends (optional for flavor)
Instructions:
- Prepare the Beans:
Rinse the beans and add them to your crockpot. Add dehydrated onion, minced garlic, bay leaf, salt, and bacon ends if using. - Cook the Beans:
Fill the crockpot with water, ensuring the beans are covered by a few inches of liquid. Cook on low for 8 hours or overnight. You may need to add extra water during the cooking process if it evaporates.
Assembling the Dish:
- Prepare the Fry Bread:
Place your freshly fried fry bread on a plate. - Add the Ground Beef Green Chili:
Spoon the hot ground beef green chili over the fry bread. Make sure to add a good amount of the green chile sauce. - Top with Cheese (Optional):
If you like, sprinkle some Oaxaca cheese (or any cheese of your choice) over the chili for added richness. - Serve with Beans:
Serve your dish with a side of the crockpot beans.
Important Notes When Making This Recipe
Resting time matters: Letting the fry bread dough rest in the fridge helps hydrate the flour and improves texture.
Season as you go: Check for salt at multiple stages—especially in the chili and beans.
Use good-quality chile: The flavor of your green chile will define your chili, so go with fresh roasted or trusted canned brands.
Don’t overcrowd the fryer: Fry bread needs space to puff and cook evenly.
Nutrition Information (Per Serving – Estimated for 1 Fry Bread with Toppings)
Calories: ~620
Protein: 26g
Fat: 30g
Carbohydrates: 60g
Fiber: 9g
Sugar: 4g
Sodium: 800mg
(Note: Will vary based on portion size, cheese amount, and type of stock used.)
Frequently Asked Questions
Can I use canned beans instead of crock pot beans?
Yes! Just rinse and warm up canned pinto or black beans. Add a little garlic and a splash of broth to boost flavor.
What can I use instead of green chile?
Roasted poblano peppers or canned jalapeños can work, though the flavor will change slightly.
How do I reheat fry bread?
Reheat in a toaster oven or skillet to regain crispness. Avoid microwaving as it can make it soggy.
Can I make this vegetarian?
Absolutely. Use veggie broth in the beans and substitute sautéed mushrooms, lentils, or seasoned TVP for the ground beef.
Can I freeze the chili?
Yes. Let it cool completely, then store in an airtight container or freezer bag for up to 3 months.