Indian Tacos (Navajo Tacos)

Directions

For Fry Bread:

1. Whisk together flour, baking powder, yeast and salt in a mixing bowl.
2. Whisk together melted butter and warm milk and then pour intro dry mixture.
3. Stir until a slight ball forms. Dough should be sticky. Add more flour or water to reach desired consistency.
4. Cover dough with plastic wrap and let sit for 5–10 minutes.
5. Heat 1-inch oil in frying pan or large cast iron skillet on stove to 350°F.
6. Divide dough into eight equal pieces.
7. Dust hands in flour and then pat each piece into 6-inch circle on lightly floured surface.
8. Drop dough circles into frying pan and cook until golden brown. Flip and cook the opposite side until golden brown.
9. Remove from pan and drain on baking sheet lined with paper towels.

For Filling:

10. Heat oil in a 12-inch non-stick skillet over medium-high heat.
11. Add onions and garlic and saute 2 minutes.
12. Push the onion and garlic to side of skillet and add ground beef.
13. Season with salt and pepper and break up beef with wooden spoon. Stir occasionally as meat browns. Cook thoroughly.
14. Drain fat from beef and return to skillet.
15. Stir in chili powder, cumin, paprika, kidney beans, diced tomatoes, and green chilis. Season with salt and pepper.
16. Cover and simmer 10–15 minutes. Add water if needed.

For Assembly:

17. Spoon filling mixture over fry bread.
18. Top with lettuce, tomatoes, cheese and sour cream.
19. Serve immediately.