Navajo Fry Bread Recipe

This recipe is an old stand-by. I use the fry bread in a couple of different ways; For savory dishes, top the fry bread with chili, stroganoff, beef stew, or other recipes... for sweets, serve with butter and honey or jam, and also sprinkled with cinnamon sugar and served warm with vanilla ice cream.
It offers easy adaptation for your favorite toppings.

With the cool weather here, I think my recipe for 

taco filling will make this a perfect combo!

FRY BREAD

• 2 c. all purpose flour
• 1/2 tsp. salt
• 1/2 c. nonfat dry milk powder
• 3 tsp. baking powder
• 4-1/2 tsp. shortening
• 2/3 to 3/4 c. water
• Oil for deep frying

TACO FILLING:

• 1 lb. ground beef
• 1/2 c. chopped onion
• 1/2 tsp. salt
• Pepper to taste
• 2 cans (15 oz)  Ranch Style beans (I sometimes use black beans or kidney beans and 4oz. tomato sauce)
• 1 c. (4 oz.) diced green chilies
• 4 c. (16 oz.) shredded cheddar cheese
• 2 medium tomatoes, chopped
• Shredded lettuce
• Salsa 
• Sour Cream

Directions:
Mix dry ingredients; then cut in shortening like you would for a pastry. Add water gradually, mixing to form a firm ball. Divide into 12 balls; let rest, covered, for 10 minutes. Roll each ball into 6-in. circle.
Heat 1 in. oil in Dutch oven to 400°. Slip each circle into oil; fry each side for 1 minute or until puffed and golden. Drain; serve warm with butter, honey and fresh lemon juice.
To make taco, cook the beef, onion and seasonings over medium heat until no longer pink; drain. Stir in beans; cook 5 minutes. Place fry bread on a baking pan; spread each bread with 1/2 cup taco mixture. Sprinkle with cheese and chilies. Bake at 350° until cheese is melted. Serve with lettuce, tomato and salsa. Yields about 12 scones.
This recipe is one I found from Taste of Home several years ago and adapted to my family's likes.

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