A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe



  1. Brown meat in oil in large kettle or pot; add onions and cook until golden.
  2. Add tomato sauce, carrots, tomatoes, and seasonings and cover. Cook 1 hour over very low heat.
  3. Add potatoes and ½ cup water if needed.
  4. Cover and cook 30 minutes over very low heat.


  • Transfer mixture to a baking a dish and top with biscuit dough (see page 23). Bake at 425 °F until biscuits are brown.
  • To lower the sodium content: Use salt substitute instead of salt and use low-sodium canned tomatoes and low-sodium canned tomato sauce.

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