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Fry Bread Tacos

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1 lb ground beef
1 package (1.25 oz) taco seasoning mix
1 can (15.5 oz) pinto beans, with liquid
1 cup cheddar cheese, shredded
2 cup iceberg lettuce, shredded
1⁄2 cup picante sauce, divided
2 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup milk
4 cup oil, for frying, or as needed
Prep 20 min Cook 30 min Ready 50 min
Combine beans and 2 tablespoons picante sauce in a small saucepan over low heat. Cook until warmed through. In a large skillet over medium-high heat, cook ground beef with taco seasoning mix according to package directions. Cover and keep warm.
In a medium bowl, stir together flour, baking powder, and salt. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry each piece in hot oil until golden on both sides, turning only once. Drain on paper towels.
Top each fry bread with beans, ground beef, lettuce, cheese, and picante sauce.

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