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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

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup hot water
  • 1/2 pound lean ground beef (90% lean)
  • 2 tablespoons taco seasoning
  • 1/3 cup water
  • Oil for frying
  • 2 tablespoons chopped lettuce
  • 2 tablespoons chopped tomato
  • 2 tablespoons salsa
  • 2 tablespoons sour cream

Directions

  • 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.
  • 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.
  • 3. Divide dough in half. On a lightly floured surface, roll each portion into a 4-in. circle.
  • 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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