Indian Taco

By scratch cook

Ingredients

• TACO FILLING:
• 2 cups unbleached flour
• 1/2 teaspoon salt
• 1/2 cup nonfat dry milk powder
• 3 teaspoons baking powder
• 4-1/2 teaspoons shortening
• 2/3 to 3/4 cup water
• Oil for deep-fat frying
• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• Pepper to taste
• 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
• 1 can (4 ounces) diced green chilies
• 4 cups shredded cheddar cheese
• 2 medium tomatoes, chopped
• Shredded lettuce
• Salsa

Details

Adapted from tasteofhome.com

Preparation

Step 1

Mix dry ingredients; cut in shortening as for pastry. Add water gradually, mixing to form a firm ball. Divide into 8 balls; let rest, covered, for 10 minutes. Roll each ball into 6 inch circle. Cut a 1/2 inch hole in center of each circle.
Heat 1 inch. oil in deep skillet to about 400°. Slip each circle into oil; fry each side for 1 minute or until puffed and golden. Drain; serve warm with butter, honey, maple syrup. cinnamon sugar, or your favorite jam.


To make taco, cook the beef, onion and seasonings over medium heat until no longer pink; drain. Stir in beans; cook 5 minutes. Place fry bread on a baking pan; spread each bread with 1/2 cup taco mixture. Sprinkle with cheese and chilies.
Bake at 350° until cheese is melted. Serve with lettuce, tomato and salsa. Yield: 12 fry breads.