FRY BREAD TACOS

Fry Bread Tacos image

After enjoying "Navajo tacos" in a restaurant in Window Rock, Arizona, I went home and came up with this recipe. Our daughter's school roommate, a Navajo Indian, helped my improve the fry bread. I've served this often-both at home and on the ranch where I work-and everyone loves it!—Thelma Tyler, Dragoon, Arizona

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 12 tacos.

Number Of Ingredients 19

Ingredients

FRY BREAD:
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

Steps:

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.

Nutrition Facts : Calories 415 calories, Fat 22g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 841mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein.