These fry bread tacos are a favorite at aboriginal pow wows all summer long. For easier eating, especially at picnics, cut cooked fry bread into crouton-sized pieces; divide onto individual plates before adding the remaining ingredients on top.
Ingredients
- all-purpose flour: 2 cups
- baking powder: 1 Tbsp
- white sugar: 0.5 tsp
- salt: 0.5 tsp
- ½ cups lukewarm water: 1 piece
- oil for frying: 2 cups (or as needed)
- ground beef: 1 pound
- kidney beans: 1 can (15 ounce can, drained)
- chili seasoning mix: 1 pack (1.25 ounce pack)
- cheddar cheese: 2 cups (shredded)
- iceberg lettuce: 2 cups (chopped)
- tomatoes: 2 piece (chopped)
- sour cream: 1 cup
Metric Conversion
Stages of cooking
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Whisk together flour, baking powder, sugar, and salt in a large bowl; stir in water until a slightly sticky dough forms. Set aside to rest while oil preheats.
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Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
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Divide dough into 6 equal portions. Flatten each portion into a round disc the size of your palm.
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Fry dough discs, one at a time, in hot oil until bottoms are browned, about 2 minutes; flip with tongs and cook until browned on the other side, about 1 minute more. Drain fry bread on a paper towel-lined plate.
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Heat a skillet over medium heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in kidney beans and chili seasoning; cook until heated through, about 5 minutes.
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Place each fry bread on a plate; top each with a portion of chili mixture, cheese, lettuce, tomatoes, and sour cream.
