Usually served after a day of hiking at Grand Canyon, this meal is everyone's favorite meal. We it is because it is so unique and tasty! And incredibly healthy!

Navajo Stew Ingredients
One butternut squash cut into 1/2 inch cubes
one 16 oz can hominy
two 16 oz can of your favorite beans, drained
(kidney, black, northern, they all work well!)
one 12 oz can tomatillo sauce
one 12 oz can green enchilada sauce
one 12 oz jar napolitos, drained
two-three cloves of garlic, sliced


1.In a large pot, sautee the garlic in olive oil and remove once brown. 2.Sautee the squash until the cubes are browned slightly. Try to keep them firm.
3.Pour the tomatillo sauce and enchilada sauce into the pot with the squash then add the hominy, beans, and garlic.
4. Add the napolitos in about 10 or 15 minutes before serving, as these cactus tenders will turn to mush if you put them in too early.
5. Simmer until ready to serve over the fry bread!

Navajo FryBread
Ingredients
2 cups flour
1 cup bisquick
milk

Preparation

1.Mix all the dry ingredients thoroughly, then cut in the milk until it forms a dough with a "pizza dough" consistency. Let the dough sit for about an hour.

2.On a flour dusted surface, use a roller to flatten them out to about one-eighth of an inch thick, and then use a fork to perforate them pretty thoroughly.

3.Then in a pan over medium heat, deep fry them until they turn a nice golden brown on both sides. If you start getting really big bubbles, poke them with a fork.

4.Remove cooked frybread from pan and sop up any excess oil with paper towels.

Serve slathered with Navajo stew or dust them with powdered sugar for dessert!