Frybread Navajo Tacos — traditional Native American bread topped with deliciously seasoned beef, crisp shredded lettuce, fresh tomatoes, and cheese.
1lblean ground beef
1 1/2tspchili powder
1/4tspground black pepper
2 1/2call purpose flourmore for rolling as needed
1 1/2tbspbaking powder
oil for frying
In a large bowl blend 2 cups of flour, baking powder, salt and chili powder. Add oil and milk and mix until a soft sticky dough is formed.
Pour dough on to floured surface and cover with remaining 1-2 cup flour and knead into a ball. Pull palm sized amounts of dough and roll with hands to form balls. Use a rolling pin to flatten and shape dough balls into disks.
Heat cooking oil (enough to fry; about 2-3 cups) in a cast iron skillet to 375. Fry 1-2 breads until golden on each side. About 1 1/2 minutes per side. Drain on paper towels and keep warm until ready to serve.
In a separate skillet over medium heat, add oil and ground beef. Season with suggested seasonings and spices and allow to brown for 5 minutes. Add the onion and cook until the beef is crispy. Drain any excess fat before serving.
To serve, add 2-3 tbsp of beef to a frybread along with preferred toppings.
Nutrition does not calculate the oil for frying or the taco toppings.