Ingredients
FRY BREAD:2 cups unbleached flour1/2 teaspoon salt1/2 cup nonfat dry milk powder3 teaspoons baking powder4-1/2 teaspoons shortening2/3 to 3/4 cup waterOil for deep-fat fryingTACO FILLING:1 pound ground beef1/2 cup chopped onion1/2 teaspoon saltPepper to taste2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)1 can (4 ounces) diced green chilies4 cups shredded cheddar cheese2 medium tomatoes, choppedShredded lettuceSalsa
Preparation
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. Roll each ball into 6-in. circle. Cut 1/2-in.-diameter hole in center of each circle.
Heat 1 in. oil in Dutch oven to 400°. Slip each circle into oil; fry each side for 1 minute or until puffed and golden. Drain; serve warm with butter, honey and fresh lemon juice.
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.
