This is an Oklahoma State Fair favorite for Indian Tacos with authentic indian fry bread.
Servings 4to 5
For Fry Bread:
4cupsoil for fryingor as needed
1Tbsp. Taco SeasoningI make my own or use Penzey's southwest seasoning
1 15oz. can of Ranch Style Beans (Ranch Style is a brand of beans, but you can sub any chili beans if you don't have them in your area)
1cupshredded Cheddar cheese
2cupsshredded iceberg lettuce
1/4cupof chopped onionsoptional
Other topping suggestions: Sour CreamPicante or Taco Sauce, Guacamole
In a large skillet cook the ground beef with taco seasoning mix over medium high heat. Once the meat has browned turn heat down and add beans. Cook until the mixture is heated through. Cover, and keep warm while you prepare the fry bread.
In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. You may need more flour in order to handle the dough. Knead the dough until smooth on a lightly floured surface. Let it rest for around 5 minutes.
Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be at least 1 1/2 inches deep. Cut dough into 4 to 5 equal parts and flatten each part out into a thin tortilla sized circle. Fry breads in the hot oil until golden on both sides, turn only once. Drain on paper towels.
Top each fry bread with beans, ground beef, lettuce, cheese and whatever other toppings you want. Enjoy!