INDIAN TACOS

Submitted by: Wanda Richardson

INGREDIENTS:

For taco topping:
2 cups Sichler Farms pinto beans
2 strips bacon
1 pound Sichler Farms green chile, chopped
1 lb. of ground beef (use the 85% lean/15% fat)
2 cloves of garlic
¼ teaspoon salt
1 Knor Bullion cube
1 can tomato sauce
2 cups water

For garnish:
grated cheese, lettuce, tomatoes, onions

For fry bread:
4 cups Gold Medal Flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons Crisco Shortening
1 ½ cups warm water
2 teaspoons powdered milk

Makes 10-12 eight-inch fry breads.

DIRECTIONS:

Step 1: Cook 2 cups Sichler Farms pinto beans with two strips of raw bacon.

Step 2: Brown the ground beef, seasoning with salt and minced garlic. Add one pound of Sichler Farms green chile, tomato sauce, water, and bullion cube and cook for 25 minutes.

Step 3: Chop lettuce, tomatoes, and onions for garnish. Set aside with grated cheese for later use.

Step 4: Make fry bread - Combine flour, powdered milk, salt and baking powder. Work Crisco into dry ingredients. Add warm water. Knead well. Let dough set for 30 minutes. Form into round balls and roll 1/8 inch thick. Roll out to about 8 inches in diameter and cut small slits in dough.

Fry in three inches of Crisco Shortening. Don’t allow the dough to rise. Fry until light brown. Place on top of paper towels to absorb some of the excess shortening.

Step 5: Layer fry bread with beans, green chile/meat sauce, and top with prepared garnish.