Fry Bread:
2 C. flour
½ t. salt
½ C. instant dry milk powder
1 T. baking powder
1 ½ T. shortening (do not substitute)
2/3-3/4 C. water
Oil for frying
Taco Filling:
1 lb. ground beef
½ C. chopped onion
½ t. salt
Pepper to taste
2 cans (15 oz.) ranch or chili-style beans, undrained
1 Can (4 oz.) diced green chilies
1 lb. grated cheddar cheese
2 chopped tomatoes
Shredded lettuce
Salsa
Mix dry ingredients; cut in shortening as for pastry. Add water gradually, mixing to form a firm ball. Divide into 12 balls; let rest, covered, for 10 minutes.
Pat or roll each ball into a 6” circle.
Heat 1” oil in a skillet to 400 degrees. Slip each circle into the oil; fry on each side about 1 minute or until puffed and golden. Drain. You can serve these with butter, honey and fresh lemon juice if you don’t want to make the Taco sauce.
To make the Taco filling; brown the beef, onions, chilies and seasonings; drain. Stir in the beans and cook for 5 minutes.
Place the Taco filling on the fry bread, add salsa, tomato, lettuce and cheese.
Serves 12.