Indian Fry Bread Tacos

These have many names: Indian Tacos, Fry Bread Tacos, Navajo Tacos. To me, this is a throw back to strolling the midway of the Tulsa State Fair and seeing big hand painted signs with pictures of these yummy (and not very healthy) treats. You start with frying the soft fresh dough, then pile on the taco toppings. This dough is also great as a dessert with cinnamon sugar or honey. Obviously you can't eat like this everyday, but once in a while it's ok. Now, who wants to ride the Himalaya?

• 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
• 1/2 cup picante sauce
• FRY BREAD:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 4 cups oil for frying, or as needed

1. 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.
2. In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes 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.
3. Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 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.
4. Top fry bread with beans, ground beef, lettuce and cheese. Spoon picante sauce over. You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.