Indian Tacos (Savory Traditions)
1 pound ground beef
1 yellow onion, minced
1 teaspoon salt
1/4 teaspoon black pepper
Tabasco sauce to taste
1 cup milk
2 tablespoons water
4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
Oil of your choice for frying (I recommend peanut oil)
Pinto beans or refried beans (whole pinto beans are more authentic)
Grated cheddar cheese
For the Meat:
In a large skillet, combine the ground beef, onions, salt, pepper, and Tabasco sauce.
Cook over medium-high heat until the meat is browned.
Reduce the heat to low, cover, and allow to simmer while making the fry bread.
For the Fry Bread:
In a large bowl, whisk the eggs, milk, and water together.
Add the flour, baking powder, and salt, and mix well.
On a floured board, roll out the dough to between 1/4 inch and 1/8 inch thick.
Cut the dough into 6-inch circles, and cut a slash in the center of each circle.
Fill a large cast-iron skillet or Dutch oven to 1/2 inch full with the frying oil of your choice.
Heat the oil over medium-high heat until it reaches a temperature between 325 and 400 degrees Fahrenheit, or until a small piece of dough dropped into the oil causes it to bubble vigorously.
Fry the dough circles in hot oil for 2-3 minutes or until golden brown, turning once midway through cooking.
Drain on paper towels.
Top each piece of fry bread with the meat mixture, beans, grated cheddar cheese, shredded lettuce, and chopped tomatoes. Serve hot, with salsa if desired.