Amy'S Favorite Indian Fry Bread Tacos - cooking recipe

Ingredients

Fry Bread
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups water
vegetable oil (for frying)
Meat and Bean Mixture
1 1/2 lbs ground beef
1 (16 ounce) can old el paso refried beans
1 (1 1/4 ounce) package old el paso taco seasoning mix
1 1/2 cups water
Toppings
sour cream
shredded lettuce
shredded cheese
diced tomato
chopped onion
salsa

Preparation

For Meat/Bean Mixture (start first):
Thoroughly combine uncooked ground beef, refried beans, taco seasoning mix and water.
Bring mixture to a boil. Cover, reduce heat and simmer for 1 hour.
Uncover and continue to simmer until liquid is reduced and mixture is thick. This usually takes another 20 minutes or so - just enough time to make the Fry Bread.
For Fry Bread Tacos:
Mix flour, baking powder and salt together well.
Add water gradually making sure the dough is stiff.
Pull off egg-sized balls of dough and quickly roll, pull, and on a floured surface pat them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick around the edges.
Using a fork poke holes in the dough to prevent bubbles from forming.
In skillet, heat 1/2-inch vegetable oil. Brown dough circles on each side until golden brown. You will need to stand over the skillet and with your fork and poke at any bubbles that may come up.
When golden brown, lift from oil, shake gently to remove bulk of oil, and place on paper towels to drain.
Spread meat/bean mixture on Fry Bread and top with your favorite toppings.