Whenever my grandmother comes from to visit from Oklahoma we look forward to Indian Tacos. Indian Tacos are popular in the southwest and in communities where there is a large Native American population. When my grandparents retired in Oklahoma years ago they discovered Indian Tacos at a fundraiser. My grandmother has been making them ever since. Indian Tacos are like Tostadas. An Indian Fry Bread is topped with all the fixings for a Taco Salad. Indian Fry Bread is easy to make and requires few ingredients. You can also top the Fry Bread with cinnamon and sugar for dessert or salted and used for dipping.This variation on the typical taco is a sure to become a family favorite.
Indian Tacos
1 pound ground beef seasoned with taco seasoning
1 can pinto or black beans, drained
1 can corn, drained
Lettuce, shredded
Tomato, diced
Cheddar or Jack cheese, graded
Salsa
Sour Cream
Avocado or Guacamole
Indian Fry Bread, prepared
Directions: Brown ground beef and season with taco seasoning. Mix in canned beans and corn. Layer all ingredients on top of Indian Fry Bread. Eat with great joy.
Indian Fry Bread
2 cups all purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons vegetable oil
1 cup water
Oil for frying
Directions: Combine flour, salt and baking powder. Add oil. Pour in water gradually and stir until you get a moist, elastic dough. It should almost look like it is too wet. Do not over mix or knead. Let it rest covered for 30 minutes. On a well floured board, take golf-ball sized pieces of dough. Roll in the flour. Using a rolling pin, gently roll out about 1/4 inch thick into 6-8 inch round flat. Don't worry if they are not perfectly round. They can be whatever shape you roll them into. Let rest for a few minutes. Heat oil about 1/2 inch depth in a dutch oven or deep skillet. When oil is hot, gently lay the flat in the oil. Dough will puff up in the oil as it fries. When one side is brown and crisp, turn it over. When both sides are crisp, remove from pan. Top and enjoy while the Fry Bread is still warm.
