Navajo Tacos with Indian Fry Bread

recipesmentor.com

Marlene Doyle Baldwin

3 cups all-purpose flour: The base of the fry bread dough, providing structure.

4 ½ teaspoons baking powder: Helps the dough rise, making it light and fluffy.

1 teaspoon kosher salt: Enhances the flavor of the bread.

2 tablespoons softened butter or ghee: Adds richness and a tender texture to the bread.

1 ¼ cup whole milk: Moistens the dough, aiding in the leavening process.

3 cups vegetable oil for frying: Ensures a crispy, golden exterior.

subheading: Toppings for Savory Version:

1 lb ground beef 80/20: The main protein, offering a hearty filling.

2 tbsp Steak fajita seasoning or Homemade Taco Seasoning: Adds bold flavors to the beef.

15 oz black beans, drained: Provides texture and fiber.

2 cups iceberg lettuce, shredded: Adds a crisp, fresh element.

3 plum tomatoes, diced: Offers a juicy, tangy taste.

Sour cream: Brings a creamy, cooling contrast.

Queso sauce or shredded cheese of choice: Adds a melty, cheesy goodness.

Sweet Version

Honey

Powdered Sugar

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