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This recipe for AUNT BETTY'S INDIAN TACOS, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, January 29, 2009


1 pound ground beef
1 pkg taco seasoning
1 can pinto beans, with liquid
1 c shredded cheese
2 c shredded lettuce
1/2 c picante sauce

2 c flour
1 Tbsp baking powder
1 tsp salt
1 c milk
2 Tbsp oil
oil for frying

In a large skillet, over medium-high heat, cook the ground beef. Drain off any fat. Stir in the beans and taco seasoning. Cover, and keep warm while you prepare the fry bread: In a medium bowl, stir together the flour, baking powder, and salt. Stir in the 2 tablespoons oil, and milk, and mix until the dough comes together. Add more flour if needed to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
Heat oil in a large, deep heavy skillet to 365. 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. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels. Top fry bread with ground beef mixture, lettuce and cheese. Spoon picante sauce over. You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.
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