Tacos and Indian Fry Bread

Indian Tacos and I go way back. I probably first tried one as soon as my mom was able to feed it to me. The only drawback was that I never had it more than once a year at the State Fair! Probably one of the bigger draws of going to the Fair is enjoying all the “once a year” foods they have. Corn Dogs, Candy Apples and Indian Tacos were always among my favorites.

I realize that many State Fairs don’t have the Indian Tacos. If you have never tried one then I would compare it to the best Taco Salad in a shell you have ever tried, but a lot more bread to it!

For Fry Bread:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
4 cups oil for frying or as needed
1 pound ground beef
1 Tbsp . Taco Seasoning I make my own or use Penzey’s southwest seasoning
1 15 oz . 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)
1 cup shredded Cheddar cheese
2 cups shredded iceberg lettuce
1/4 cup of chopped onions optional
Other topping suggestions: Sour Cream Picante 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!