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Indian Tacos

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Recipe Summary Indian Tacos

A favourite at Aboriginal Pow Wows all summer long.

Ingredients | Indian Kitchen Interior Design Photos

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon white sugar

½ teaspoon salt

1 ½ 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

Directions

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.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Divide dough into 6 equal portions. Flatten each portion into a round disc the size of your palm.

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.

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.

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.

Info | Indian Kitchen Interior Design Photos

prep: 20 mins cook: 20 mins total: 40 mins Servings: 6 Yield: 6 tacos

TAG : Indian Tacos

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