These are so good!!! When we lived in Bishop Ca. We use to have them when the Indians had them for sale. And also at the fair. I have also make them for the family many times. The fry bread can be drizzled with honey or cinn sugar for a desert also.
The Meat mixture
1 pound ground chuck or sirloin
Taco seasoning
1 cup re fried beans
Brown the beef in saute pan over medium-high heat. Add taco seasoning, to taste. Add re fried beans.
Mix well and set aside.
Fry Bread3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
1 tablespoon powdered milk
1 tablespoon lard or margarine, Coconut oil, or butter.
1 1/2 cups warm water
Vegetable oil or Corn oil for frying
Mix flour, baking
powder, salt, sugar and powdered milk.Add lard or margarine and mix. Add water to make dough soft. Refrigerate until use. Dough will keep several days.( or use right away)
In a heavy skillet, heat 3/4-inch of oil to 375 degrees.
Pat or roll out dough into about 6 (1/4- to 3/8-inch thick) rounds. Slide into hot oil. Puncture once or twice. Fry until golden brown. Flip the dough over and fry other side to golden brown. Take out and drain on paper towels.
Spoon some of the meat onto hot bread and top with your choice of cheese,lettuce, tomatoes, onions, green chills,
olives, salsa and sour cream
Topping suggestions:
Grated cheese
Shredded Lettuce
Chopped tomatoes
Chopped onions
Chopped green chile's
Chopped olives
Salsa
Sour cream
Recipe by Roberta Kesselring
Note -You can also use Flour totillas, fried, if you don't have the time for the bread version. And I use shredded chicken sometimes too! You know like a tostada. They are still so good!!
Enjoy!
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