- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon white sugar
- 1/2 teaspoon salt
- 1 1/2 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
- 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.
05/18/2018
recipepes.com
ndian Tacos, recipe
PT15M
PT1H
5
455 calories
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