ndian tacos deluxe

ndian tacos deluxe
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 (15 ounce) cans pinto beans, undrained
  • 1 (15 ounce) can kidney beans, undrained
  • 1 (15 ounce) can pork and beans
  • 1 (16 ounce) can tomato sauce
  • 1/4 cup water
  • 3 tablespoons sugar
  • 1/2 (1.25 ounce) package chili seasoning mix
  • 1 teaspoon chili powder
  • 1/2 teaspoon seasoned salt
  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • 6 tablespoons white sugar
  • 1/2 teaspoon salt
  • 2 cups water, or as needed
  • 1 cup all-purpose flour
  • 3 cups vegetable oil for frying
  • 2 cups shredded lettuce
  • 2 tomatoes, chopped
  • 1 cup shredded Cheddar cheese
  • 1 onion, chopped
  • 1/2 cup sour cream


  1. Melt butter in a skillet over medium heat and cook and stir 1 chopped onion in the melted butter until onion is translucent, about 5 minutes.
  2. Place a large saucepan over medium-high heat and pour in pinto beans, kidney beans, pork and beans, tomato sauce, cooked onion, and 1/4 cup water, stirring to combine. Bring the mixture to a boil, reduce heat to low, and stir in 3 tablespoons sugar, chili seasoning mix, chili powder, and seasoned salt. Let the chili simmer while you finish the remaining steps, 10 to 20 minutes. Stir chili occasionally.
  3. Mix 3 cups flour with baking powder, 6 tablespoons sugar, and salt in a large mixing bowl; stir in 2 cups of water or amount needed to make a workable dough. Spread 1 cup flour onto a work surface and scoop up about 1/4 cup of dough; drop it onto the flour and sprinkle surface with flour. Roll the dough into a flat round tortilla.
  4. Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
  5. Gently lay tortilla into the hot oil and deep fry until golden brown on both sides, 2 to 3 minutes per side. Dough will expand as it fries. Remove fry bread and drain on paper towels; continue to make and fry pieces of dough until all dough has been used.
  6. Place lettuce, tomatoes, Cheddar cheese, 1 chopped onion, and sour cream into separate bowls. To serve, spoon a ladle of chili onto each fry bread and sprinkle with desired garnishes; top each serving with a dollop of sour cream.

10/03/2019
ndian tacos deluxe, recipe PT15M PT1H 5 455 calories

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