Prep Time::20 mins
Cook Time::20 mins
Total Time::40 mins
Servings::6
Yield::6 tacos
Ingredients
Oops! Something went wrong. Our team is working on it.
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 (15 ounce) can kidney beans, drained
1 (1.25 ounce) package chili seasoning mix
2 cups shredded Cheddar cheese
2 cups chopped iceberg lettuce
2 tomatoes, chopped
1 cup sour cream
Directions
Whisk together flour, baking powder, sugar, and salt in a large bowl; stir in water until a slightly sticky dough forms. Set aside to rest while oil preheats.
Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
Divide dough into 6 equal portions. Flatten each portion into a round disc the size of your palm.
Fry dough discs, one at a time, in hot oil until bottoms are browned, about 2 minutes; flip with tongs and cook until browned on the other side, about 1 minute more. Drain fry bread on a paper towel-lined plate.
Heat a skillet over medium heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in kidney beans and chili seasoning; cook until heated through, about 5 minutes.
Place each fry bread on a plate; top each with a portion of chili mixture, cheese, lettuce, tomatoes, and sour cream.
Recipe Tips
Lukewarm milk can be substituted for lukewarm water.
Dip the bread dough into a bowl of flour if it is too sticky to work with.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.