Tacos:
1 1/2 lb lean ground beef
1 16 oz can refried beans (we use reasonable equivalent amount of dehydrated refried beans and rehydrate them in the process)
1 envelope taco seasoning mix (
1 1/2 cup water
3 cups flour
1 Tbsp baking powder
1 tsp salt
1 1/2 c water
vegetable oil (for frying)
Toppings:
Sour cream, lettuce (shredded), cheese (shredded), tomato (diced), Onion, chopped, Salsa and/or pico de gallo
In a frying pan with a lid, thoroughly combine ground beef (raw), refried beans (if using reconstituted start the refried beans rehydrating first), taco seasoning mix, and water. Bring mixture to a boil. Cover, reduce heat, and simmer for 1 hour. Uncover and continue to simmer until liquid is reduced and mixture is thick. (Approx 20 min or so while you make the Indian Fry Bread.) In a large bowl, combine flour, baking powder, and salt; mix well. Add water gradually, forming a stiff dough. Pull off egg-sized balls of dough and quickly roll, pull, and, on a floured surface, pat them out into large, plate-ssized rounds. They should be thin in the middle and about 1/4 inch thick around the edges. Using a fork, poke holes in the dough to prevent bubbles from forming. In a skillet, heat 1/2 inch vegetable oil. Brown dough circles on each side until golden brown. Use a fork to poke any bubbles that may form. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on paper towels to drain. Spread meat/bean mixture on Indian Fry Bead and top with your favorite toppings. Makes 10 servings.
The first time we made these was for part of Melissa's Personal Progress goal to plan and cook meals. While it is a favorite (and the first recipe she asked for when she went away to college) that first time making it was memorable because in the process of cooking the fry bread Melissa got terrible burns on her hands--she'll show you the scars.
We have made it with pre-cooked ground beef and just mixed it in and while it is different it still works.
