Topping Ideas
In addition to the beef and beans, here are some topping ideas:
Sour cream
Shredded cheese
Chopped tomatoes
Shredded lettuce
Salsa
Chopped onions
Diced avocado
Ingredients
Fry Bread
▢2 cups all-purpose flour plus additional for rolling
▢1/2 teaspoon salt
▢1 tablespoon baking powder
▢1 cup warm water
▢vegetable oil for frying
Toppings
▢2 15 ounce cans pinto beans drained and rinsed
▢1 tablespoon olive oil
▢1 4 ounce can green chiles
▢1/2 teaspoon cumin
▢1/2 teaspoon salt
▢1/4 teaspoon black or white pepper
▢1/4 teaspoon onion powder
▢1 pound lean ground beef
▢2 tablespoons taco seasoning
▢1/4 cup warm water
▢taco style toppings of choice.
Instructions
In a large mixing bowl, whisk together the dry ingredients for the fry bread. Add the warm water and mix until combined. Cover the bowl with a clean kitchen towel and set aside.
While the dough is resting, prepare the toppings. In a large pot, heat the olive oil over low heat. Add the pinto beans, green chiles, cumin, salt, pepper, and onion powder; stir well. Cover the pot and allow the beans to cook on low heat for 10 minutes, stirring occasionally.
Heat a large skillet over medium heat. Crumble the ground beef into the skillet and cook until completely browned. Drain off the fat. Reduce the heat to low and add the taco seasoning and 1/4 cup of water. Simmer for about 5 minutes, stirring often.
In a large, heavy pot, heat 2 inches of vegetable oil over medium-high heat until it reaches 350F degrees. Tip: a deep fryer is a great alternative to frying in a pot on the stove.
