Indian Fry Bread Tacos
TOTAL TIME: Prep: 20 min. + standing Cook: 15 min.
YIELD: 2 servings.
From Ponca City, Oklahoma, LaDonna Reed writes, “Our son-in-law is half Comanche and half Kiowa, and this recipe is similar to one he uses. I downsized it for two.”
Ingredients
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3/4 cup all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/3 cup hot water
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1/2 pound lean ground beef (90% lean)
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2 tablespoons taco seasoning
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1/3 cup water
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Oil for frying
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2 tablespoons chopped lettuce
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2 tablespoons chopped tomato
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2 tablespoons salsa
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2 tablespoons sour cream
Directions
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1.
In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 1 hour.
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2.
In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water; simmer, uncovered, for 10 minutes. Keep warm.
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3.
Divide dough in half. On a lightly floured surface, roll each portion into a 4-in. circle.
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4.
In an electric skillet, heat 1 in. of oil to 350°. Fry bread circles in hot oil for 3-4 minutes on each side or until golden; drain on paper towels. Top each with meat mixture, lettuce and tomato. Serve with salsa and sour cream.
Nutrition Facts
1 each: 407 calories, 11g fat (5g saturated fat), 66mg cholesterol, 1361mg sodium, 45g carbohydrate (2g sugars, 1g fiber), 27g protein.
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