Lunch Recipe

Indian Tacos

A favourite at Aboriginal Pow Wows all summer long.

INGRIDIENT

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon white sugar

½ teaspoon salt

1 ½ 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

DIRECTION

Step: 1

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.

Step: 2

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step: 3

Divide dough into 6 equal portions. Flatten each portion into a round disc the size of your palm.

Step: 4

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.

Step: 5

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.

Step: 6

Place fry bread on a plate; top each fry bread with a portion of chili mixture, shredded Cheddar cheese, lettuce, tomatoes, and sour cream.