Fry Bread Tacos II RecipeHome cooked recipes, Fry Bread Tacos II Recipe recipe 2019, Fry Bread Tacos II Recipe recipe, easy Fry Bread Tacos II Recipe recipe 2019, Fry Bread Tacos II Recipe dessert recipe, Fry Bread Tacos II Recipe recipe by ingredient, Fry Bread Tacos II Recipe recipe builder
1 (15.5 ounce) can pinto beans, with liquid
1 pound ground beef
1/2 cup picante sauce
2 cups shredded iceberg lettuce
1 tablespoon baking powder
1 cup milk
1 (1.25 ounce) package taco seasoning mix
1 teaspoon salt
2 cups all-purpose flour
4 cups oil for frying, or as needed
1 cup shredded Cheddar cheese
Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through. In a large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix package directions. Cover, and keep warm while you prepare the fry bread.
In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary 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 degrees F (180 degrees C). 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, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
Top fry bread with beans, ground beef, 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.