Fry Bread Tacos

A yummy twist to an old favorite; the frybread makes the difference. You can make everything but the frybread in advance, and just heat it up before serving. Leftover frybread can be used as dessert—coat it with cinnamon and sugar and drizzle with honey.

Toppings:
1 pound ground beef
1 (1/25 ounce) package taco seasoning mix
1 (15.5 ounce) can pinto beans, with liquid
1 cup shredded Cheddar cheese
2 cups shredded iceberg lettuce
½ cu picante sauce

Fry Bread:
2 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1 cup milk
4 cups oil for frying, or as needed

Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through. In a large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix package directions. Cover, and keep warm while you prepare the fry bread.

In a medium bowl, stir together the flour, baking powder and salt. Stir in milk and mix until the dough come together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes. Heat oil in a large, deep heavy skillet to 365 degrees. Oil should be about 1 ½ Inches deep. Break off ¾ cup sized pieces of dough, and shape into round discs ¼ inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels. Top fry bread with beans, ground beef, lettuce and cheese. Spoon picante sauce over. Your can also top with other taco favorites such as onion, sour cream or guacamole.