Fry Bread, Beans, Oaxaca Cheese, Ground Beef Green Chili

This dish is a soul-warming celebration of Southwestern comfort, layered with rich tradition and bold flavor.

Crispy, golden fry bread—pillowy on the inside and delicately crisp on the outside—serves as the perfect foundation. It’s topped with creamy, slow-cooked beans infused with smoky bacon and aromatics, then generously smothered in a savory green chile beef simmered low and slow. Finished with melting Oaxaca cheese, every bite delivers a rustic blend of spice, texture, and warmth.

Whether shared at a family gathering or enjoyed as a hearty solo meal, this plate captures the essence of comfort food with a deeply rooted cultural touch.

Why People Will Love This Fry Bread, Beans, Oaxaca Cheese, and Ground Beef Green Chili Recipe:

Authentic Cultural Comfort: This dish brings together traditional Indigenous fry bread and the bold, earthy flavors of Southwestern cuisine—offering a heartfelt connection to heritage with every bite.

Perfect Textural Contrast: The crisp, airy fry bread contrasts beautifully with the creamy beans, gooey cheese, and tender beef, creating a deeply satisfying mouthfeel.

Bold, Layered Flavors: From the roasted green chile heat to the richness of slow-simmered beef and the smokiness of bacon-infused beans, each component delivers its own burst of flavor while harmonizing with the others.

Customizable and Crowd-Pleasing: Whether you top it with extra cheese, add roasted tomato, or go heavy on the chiles, it’s easy to personalize—making it a favorite for gatherings, family dinners, or comfort-filled nights.

Hearty and Nourishing: With protein-packed beans and beef, calcium-rich Oaxaca cheese, and a satisfying bread base, this dish is both indulgent and filling—leaving you comforted and fully satisfied.

Key Ingredients:

Fry Bread Dough (Flour, Baking Powder, Salt, Milk): The heart of the dish—humble pantry staples transformed into golden pillows of tradition. Its crisp edges and tender interior are a canvas for bold toppings.

Slow-Cooked Pinto Beans: Simmered low and slow with aromatics like dehydrated garlic, onion, bay leaf, and bacon ends, these beans are rich, smoky, and deeply soulful—built on layers of flavor and patience.

Oaxaca Cheese: Known for its silky melt and mild, buttery taste, this cheese ties the elements together with indulgent creaminess and a pull-apart stretch that makes every bite decadent.

Ground Beef Green Chile: A fusion of spiced beef, roasted green chiles, garlic, and sometimes tomatoes, thickened with flour and simmered in stock—this sauce is earthy, bold, and layered with heat and umami.

Optional Roasted Tomatoes (Rotel): Adding depth and tang, these elevate the beef mixture with a gentle acidity and a fire-roasted sweetness that cuts through richness beautifully.

Expert Tips:

Let the Fry Bread Dough Rest Cold:

Chilling the dough for at least 1 hour not only firms up the texture for easier handling, but it also allows the gluten to relax, yielding a more tender, chewy interior and a puffier fry when it hits hot oil.

Don’t Overwork the Dough:

Handle the dough gently when dividing and shaping. Overmixing or kneading too much can make the bread dense instead of light and airy. The stickiness is intentional—avoid the temptation to add more flour.

Oil Temperature is Crucial (350°F):

Use a thermometer to maintain consistent oil temperature when frying. Too cool and the bread absorbs oil and turns greasy; too hot and it burns before cooking through. Golden and puffed means you nailed it.

Simmer the Green Chile Low & Slow:

After browning the beef and incorporating the chile, let it gently simmer for an hour. This coaxes out layered depth from the green chile and allows the flour to fully cook and thicken the sauce naturally.

Layer Flavors in the Beans:
When slow-cooking beans, don’t just salt at the end. Seasoning with bay leaf, bacon ends, garlic, and onion from the beginning infuses the beans from within. For added depth, stir in a splash of the green chile liquid just before serving.

How to make Fry Bread, Beans, Oaxaca Cheese, Ground Beef Green Chili

For the fry bread:

Makes 4..1c flour, 1-1/2tsp baking powder, 1/2tsp salt, 1/2c + 2Tbsp cold milk.

Mix dry ingredients then add cold milk.

It will be a sticky, dough ball, put a little flour on your hand to make dough, it will be sticky but will firm up while it rests, don’t add any more flour.

Cover and let rest in refrigerator for 1hr. Cut into 4 equal pieces. Roll out and put a hole in the center with your finger.

Fry in vegetable oil at 350 degrees….

Ground Beef Green Chili:

fry your ground beef, seasoned with fresh garlic, granulated onion and salt, just until it’s light pink not completely through it will finish cooking while it simmers.

Add your green chile and incorporate well then add flour as a thickener, you can also add a can of Rotel roasted tomato if you like,

Once flour is cooked add your liquid I add half and half of water/stock.

Check for salt and let simmer an hour.

Beans cooked in the crock pot:

Beans, dehydrated onion and garlic, bay leaf, salt and bacon ends. Cook overight.

Important Notes When Making Fry Bread, Beans, Oaxaca Cheese, and Ground Beef Green Chili:

Fry Bread Dough Texture is Supposed to Be Sticky:

The dough is intentionally moist and tacky — that’s what gives fry bread its signature soft, chewy interior and crisp golden crust. Resist adding more flour; use floured hands instead to handle it with ease.

Resting the Dough is Not Optional:

Resting in the fridge helps develop flavor and structure while making it easier to shape. Cold dough also fries more evenly and puffs better.

Use High-Quality Green Chile:

The depth of your green chili flavor will depend heavily on the quality of your chiles. If possible, use roasted Hatch or Pueblo green chile for authentic smoky heat. Avoid overly acidic canned varieties unless balancing with broth.

Simmer Time is Key for Green Chili:

The magic happens during the simmer. This is when the flavors meld and the flour thickens the sauce. Rushing this step leads to a raw-flour taste and less developed flavor.

Don’t Salt the Beans Too Early:

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Add salt only after the beans are fully tender. Salting too early can toughen their skins and lengthen cooking time. Use bacon or ham ends early for seasoning, then finish with salt to taste.

Cheese Matters — Use Real Oaxaca:

Oaxaca cheese is stringy, creamy, and melts beautifully. If substituting, use mozzarella or a blend of mozzarella and Monterey Jack. But for authentic richness, Oaxaca is unmatched.

Layering is Everything in Assembly:

Start with fry bread as the base, then add beans, smother with green chili, and top with cheese. Each bite should carry the smoky spice of the chili, the richness of beans, and the pillowy crunch of the bread.

How to Enjoy This Dish After Cooking

1. Build It Fresh and Hot

Start with warm, just-fried bread as your base — crisp on the outside, pillowy on the inside.

Spoon a generous layer of the creamy, slow-cooked beans over the bread while they’re still steamy.

Next, ladle on the rich and savory green chili beef mixture — make sure it soaks a little into the fry bread.

Top with freshly shredded Oaxaca cheese so it melts slightly from the heat.

2. Add Garnishes for Balance

Brighten the dish with fresh chopped cilantro, a squeeze of lime, or diced tomatoes.

Add a dollop of sour cream or avocado slices for coolness and creaminess.

If you love heat, finish with pickled jalapeños or a drizzle of hot sauce.

3. Serve Immediately

This dish is best enjoyed hot — when the cheese is melting, the bread is crisp, and the chili is rich and aromatic.

Serve with extra fry bread on the side to scoop or sop up the flavorful sauce.

4. Pair It Right

Perfect with iced tea, Mexican soda, or a cold cerveza (Mexican beer).

For a more complete meal, serve alongside a simple green salad or grilled elote (Mexican street corn).

5. Share & Savor Slowly

This isn’t fast food — take your time, enjoy each layered bite, and savor the balance of spice, richness, and texture.

It’s meant to be shared — pass the platter, build your own plate, and turn it into a comforting family-style meal.

Nutrition Information:

Fry Bread Nutrition Facts (Per Serving, assuming 4 servings):

Ground Beef Green Chili Nutrition Facts (Per Serving, assuming 4 servings):

Beans (Per Serving, assuming 4 servings):

Frequently Asked Questions:

Can I make the fry bread dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Just keep it tightly covered in the refrigerator. The cold resting helps develop texture, but avoid over-mixing or adding extra flour after the initial mix to keep it light and chewy.

What type of green chile works best for the beef chili?

Use roasted Hatch green chiles for authentic flavor. You can use mild, medium, or hot varieties depending on your heat preference. If Hatch chiles aren’t available, canned green chiles or fire-roasted poblanos are good substitutes.

Can I make this recipe vegetarian?

Absolutely. Omit the ground beef and use more beans or substitute with sautéed mushrooms or soy-based crumbles. Swap chicken or beef broth with vegetable stock in the green chile sauce.

How do I keep the fry bread from becoming greasy?

Ensure the oil is at a stable 350°F (175°C) before frying. If the oil is too cool, the bread absorbs more grease. Also, avoid overcrowding the pan and drain the bread on a paper towel or wire rack after frying.

What toppings go well with this dish besides Oaxaca cheese?

You can add chopped cilantro, sliced avocado, pickled jalapeños, sour cream, or a fried egg. A squeeze of lime adds brightness and balances the richness of the cheese and chili.

Why does the fry bread dough need to rest in the refrigerator for an hour?

Resting allows the gluten to relax and the dough to firm up without overworking it. This helps achieve that puffy, chewy texture when fried and prevents toughness.

What’s the best way to get evenly cooked fry bread?

Roll the dough evenly to about ¼ inch thick and make a hole in the center. The hole helps the bread cook evenly in the middle and prevents large air bubbles from forming.

How do I know when the green chili beef is thickened properly?

After adding flour and liquid (stock or water), let it simmer gently for about an hour. It should coat the back of a spoon. Stir occasionally to avoid sticking and ensure even thickening.

Can I use canned beans instead of slow-cooked ones?

Yes, you can substitute canned pinto beans in a pinch. Rinse and drain them first, then simmer with seasonings like garlic, onion, bay leaf, and a little bacon fat to build flavor.

How can I prevent the fry bread from getting too hard or chewy?

Avoid adding extra flour during shaping. The dough should be sticky at first. Fry in hot oil (350°F) just until golden brown—overcooking can make it tough as it cools.