Indian Taco

Indian Taco
Adapted from tasteofhome.com
Indian Taco

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 2

    cups unbleached flour

  • 1/2

    teaspoon salt

  • 1/2

    cup nonfat dry milk powder

  • 3

    teaspoons baking powder

  • 4-1/2

    teaspoons shortening

  • 2/3 to 3/4

    cup water

  • Oil for deep-fat frying

  • TACO FILLING:

  • 1

    pound ground beef

  • 1/2

    cup chopped onion

  • 1/2

    teaspoon salt

  • Pepper to taste

  • 2

    cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)

  • 1

    can (4 ounces) diced green chilies

  • 4

    cups shredded cheddar cheese

  • 2

    medium tomatoes, chopped

  • Shredded lettuce

  • Salsa

Directions

Mix dry ingredients; cut in shortening as for pastry. Add water gradually, mixing to form a firm ball. Divide into 8 balls; let rest, covered, for 10 minutes. Roll each ball into 6 inch circle. Cut a 1/2 inch hole in center of each circle. Heat 1 inch. oil in deep skillet to about 400°. Slip each circle into oil; fry each side for 1 minute or until puffed and golden. Drain; serve warm with butter, honey, maple syrup. cinnamon sugar, or your favorite jam. 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. Yield: 12 fry breads.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: