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| Indian Tacos |
"A favourite at Aboriginal Pow Wows all summer long."
Ingredients :
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon white sugar
- 1/2 teaspoon salt
- 1 1/2 cups lukewarm water
- 2 cups oil for frying, or as needed
- 1 pound ground beef
- 1 (1.25 ounce) package chili seasoning mix
- 1 (15 ounce) can kidney beans, drained
- 2 cups shredded Cheddar cheese
- 2 cups chopped iceberg lettuce
- 2 tomatoes, chopped
- 1 cup sour cream
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 40M |
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- Whisk flour, baking powder, sugar, and salt together in a large bowl; stir in water just until a fairly sticky dough forms. Set aside to rest while oil preheats.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Divide dough into 6 equal portions. Flatten each portion into a round disc the size of your palm.
- Fry dough discs, one at a time, in hot oil until browned on one side, about 2 minutes; turn over with tongs and cook until browned on both sides, about 1 minute more. Drain fry bread on paper towels; repeat with remaining dough.
- Cook and stir ground beef in a skillet over medium heat; stir in chili seasoning and kidney beans and cook until heated through, about 5 minutes.
- Place fry bread on a plate; top each fry bread with a portion of chili mixture, shredded Cheddar cheese, lettuce, tomatoes, and sour cream.
Notes :
- Lukewarm milk can be substituted for lukewarm water.
- Dip the fry bread dough into a bowl of flour if it is too sticky to work with.
- For easier eating, especially at picnics, cut cooked fry bread into crouton-sized pieces; divide onto individual plates before adding remaining ingredients on top.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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