Favorite Fry Bread Tacos
A favorite at Aboriginal Pow Wows all summer long.
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Yield: 6 tacos
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon white sugar
½ teaspoon salt
1½ cups lukewarm water
2 cups oil for frying, or as needed
1 pound ground beef
1 (1.25 ounce) package chili seasoning mix
1 (15 ounce) can kidney beans, drained
2 cups shredded Cheddar cheese
2 cups chopped iceberg lettuce
2 tomatoes, chopped
1 cup sour cream
Step 1 Whisk flour, baking powder, sugar, and salt together in a large bowl; stir in water just until a fairly sticky dough forms. Set aside to rest while oil preheats.
Step 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Step 3 Divide dough into 6 equal portions. Flatten each portion into a round disc the size of your palm.
Step 4 Fry dough discs, one at a time, in hot oil until browned on one side, about 2 minutes; turn over with tongs and cook until browned on both sides, about 1 minute more. Drain fry bread on paper towels; repeat with remaining dough.
Step 5 Cook and stir ground beef in a skillet over medium heat; stir in chili seasoning and kidney beans and cook until heated through, about 5 minutes.
Step 6 Place fry bread on a plate; top each fry bread with a portion of chili mixture, shredded Cheddar cheese, lettuce, tomatoes, and sour cream.
Lukewarm milk can be substituted for lukewarm water.
Dip the fry bread dough into a bowl of flour if it is too sticky to work with.
For easier eating, especially at picnics, cut cooked fry bread into crouton-sized pieces; divide onto individual plates before adding remaining ingredients on top.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.