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Indian Taco

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Indian Taco 0 Picture

Ingredients

  • TACO FILLING:
  • 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
  • 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

Details

Adapted from tasteofhome.com

Preparation

Step 1

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.

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