Fry Bread Tacos
Fry Bread and a simple chili makes its appearance during special occasions and Holidays.
Servings 20 Tacos
- 2 cups Warm water 80 degrees F
- 2 teaspoons Active Dry Yeast
- 1/4 cup Olive Oil
- 2 teaspoons salt
- 4 3/4 cup Whole Wheat Flour approximate
- 4 cups Canola Oil For Frying
- 60 ounces Canned Pinto Beans
- 1 pound Ground Beef Cooked
- 1 cup onions minced
- 15 ounces Tomato Sauce
- 15 ounces diced tomatoes
- 1 tablespoon Chili Powder
- 2 teaspoons Garlic Salt
- 1 teaspoon Ground Cumin
- 1 1/2 Cups Cheddar Cheese shredded
- 4 Cups Romaine Lettuce shredded
- 2 Cups Tomatoes chopped
- 1 1/2 Cups Pace Picante Salsa
- 8 ounces Guacamole
- 8 ounces sour cream
- Prepare one recipe of my Whole Wheat Pizza Dough. Set aside.
- Heat Canola Oil in Cast Iron Skillet. Test the heat by dropping a marble size ball of dough into the oil. If it sizzles, the oil is ready.
- Meanwhile, brown the beef with the onions. Add remaining ingredients and simmer, covered, while frying the bread.
- Start with a ball of dough between the size of a golf ball and a tennis ball. Flatten the dough to a 4 to 5 inch diameter.
- Carefully drop the flat dough into the hot oil. Cook on one side for 3 to 5 minutes or until golden brown. Use metal tongs to flip the dough over and cook for another 3 minutes.
- Place the cooked fry bread on a large plate lined with paper towels to soak up the excess grease.
- Top fry bread with chili and desired toppings. Enjoy!
Whenever I cook Ground Beef, I cook it a few pounds at a time. I use what I need at the time and save it in ziplock bags in 1 cup servings. This makes for quick access to meat for future recipes.
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