Indian Taco

indian taco


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Jenn Abadie Scioneaux
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You will need:

Ground meat (beef, pork, turkey, chicken, wild game-whatever you choose)
Taco seasoning
Chopped white onion
Shredded lettuce
Shredded cheese
Chopped tomatoes
Chopped Scallions (green onions)
Black Olives (I forgot them!)
Sour Cream
Salsa/Picante Sauce
Refried Beans (homemade is best!)

Brown meat in skillet. Add white onion and cook until onions are transparent. Add Taco seasoning according to package directions (or personal recipe) with water. Turn to low and let simmer.

Fry bread:

2 cups flour
1 Tbsp Baking Powder
1 tsp Salt (I used Himalayan Pink salt)
3/4 to 1 cup milk

Bring 1-1 1/2 inch(es) oil to 375° in deep skillet. Combine ingredients until dough forms. If it is too sticky, coat your hands and the counter top with flour and knead until it is workable and not sticky. Form dough balls about 1/2 cup size. Flatten on counter. Place carefully in oil and cook until a nice medium brown color. Set on cookie sheet in 250° over to keep warm until all bread is cooked.

To assemble:

Place 1 piece of fry bread on a plate. Add a layer of refried beans. Top with meat mix. Then cheese, and the additional toppings as desired!


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