Indian Taco

Make the frybread dough: In a large bowl, whisk together flour, baking powder, and salt. Add warm water and stir until a shaggy dough forms. Knead on a floured surface for 2-3 minutes until smooth and elastic.

Rest the dough: Cover dough with a clean towel and let rest for 30 minutes. This makes it easier to shape and results in lighter frybread.

Cook the taco meat: Brown ground beef with diced onion in a large skillet. Drain excess fat. Add taco seasoning, beans, and water. Simmer for 10 minutes until thickened. Keep warm.

Heat the oil: Pour 2-3 inches of vegetable oil into a deep heavy pot or Dutch oven. Heat to 350-375F. Use a thermometer to maintain consistent temperature.

Shape the frybread: Divide dough into 8 equal pieces. Shape each into a ball, then flatten and stretch into a round disc about 6-7 inches in diameter. Poke a small hole in the center (this helps it cook evenly).

Fry the bread: Carefully slide one dough round into the hot oil. Fry for 1-2 minutes per side until golden brown and puffy. It should bubble and puff dramatically!

Drain: Transfer fried bread to a paper towel-lined plate to drain. Repeat with remaining dough, maintaining oil temperature between batches.

Prep toppings: While frying, shred lettuce, dice tomatoes, and have all toppings ready in separate bowls for easy assembly.

Assemble Indian tacos: Place a warm frybread on a plate. Top generously with taco meat and beans, then pile on lettuce, tomatoes, shredded cheese, and sour cream. Add salsa or hot sauce as desired.

Serve immediately: Indian tacos are best eaten right away while the frybread is still warm and slightly crispy. They're typically eaten with a fork and knife due to the generous toppings!