Indian Tacos

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon white sugar
• 1/2 teaspoon salt
• 1 1/2 cups lukewarm water
• 2 cups oil for frying, or as needed
• 1 pound ground beef
• 1 (1.25 ounce) package chili seasoning mix
• 1 (15 ounce) can kidney beans, drained
• 2 cups shredded Cheddar cheese
• 2 cups chopped iceberg lettuce
• 2 tomatoes, chopped
• 1 cup sour cream

Directions

Whisk flour, baking powder, sugar, and salt together in a large bowl; stir in water just until a fairly 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 browned on one side, about 2 minutes; turn over with tongs and cook until browned on both sides, about 1 minute more. Drain fry bread on paper towels; repeat with remaining dough.

Cook and stir ground beef in a skillet over medium heat; stir in chili seasoning and kidney beans and cook until heated through, about 5 minutes.

Place fry bread on a plate; top each fry bread with a portion of chili mixture, shredded Cheddar cheese, lettuce, tomatoes, and sour cream.