Loaded Fry Bread Tacos (Indian Tacos)

Instructions:

1. In a bowl, combine the flour, baking powder, and salt.
2. Gradually add the warm water, mixing until a soft dough forms.
3. Knead lightly until smooth, cover, and let rest for 10 minutes.
4. Divide the dough into 6 equal balls and flatten each into a disc.
5. Heat oil in a deep skillet over medium-high heat.
6. Fry each dough disc until puffed and golden on both sides. Remove and drain on paper towels. Keep warm.
7. In a skillet over medium heat, cook the ground beef with the onion until browned.
8. Add the garlic, chili powder, cumin, paprika, salt, and black pepper. Stir well.
9. Pour in the enchilada sauce and simmer for 5–7 minutes, until thick and saucy.
10. Place a piece of fry bread on each plate.
11. Top with the beef mixture, then layer with lettuce, tomatoes, onion, cilantro, and cheese.
12. Add any optional toppings and serve immediately.

Variations

• Use seasoned shredded chicken or beans instead of ground beef.
• Add refried beans or pinto beans as a base layer on the fry bread.
• Top with green chile sauce for a Southwestern twist.
• Make mini fry breads for appetizer-sized tacos.

Tips

• Do not overwork the dough; a gentle knead keeps the fry bread tender.
• Maintain steady oil temperature so the bread puffs evenly without burning.
• Lightly salt the fry bread immediately after frying for extra flavor.
• Assemble just before serving to keep the fry bread crisp.