1 lb. ground buffalo
1 can pinto beans, drained and rinsed (15; oz)
1 can (10 oz) hot enchilada sauce
1 can (8 oz) tomato sauce
1 cup shredded process sharp american che; ese (4 oz)
1 T. instant minced onion
6 oz fry bread chips**
1 cup sour cream

** roll out fry bread as thin as you can and fry it as crisp as possible
breaking bubbles in the rising dough then when cool cut into 1′ squares or
Brown buffalo in skillet. Drain off fat. Remove from heat, add beans,
enchilada sauce, tomato sauce, 1/2 cup cheese and onion. Set aside 1 cup
fry bread chips. Crush remaining fry bread chips and stir into meat
mixture. Turn into greased 2 quart casserole. cover and bake in 375 oven
for 30 minutes. Top with sour cream and sprinkle with remaining cheese.
Arrange reserved fry bread chips around edge. Continue baking 3 to 4
minutes or until cheese melts.

Contributor: Burning Tree Native Grill

Yield: serves 6

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