INDIAN TACOS

1 pound lean ground beef
1/2 cup chopped onion
1 (15-ounce) can red kidney beans or chili beans, drained (reserve liquid)
1 (8-ounce) can tomato sauce
1/3 cup chicken broth
2 teaspoons chili powder or to taste
1/2 teaspoon ground cumin or to taste
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Indian or Cornmeal Fry Bread (recipes follow)
4 to 5 cups coarsely shredded iceberg lettuce
1/2 cup sliced green onions, including some tops
2 tomatoes, peeled, seeded, and chopped
1 1/2 cups shredded sharp Cheddar cheese
Indian or Cornmeal Fry Bread (for serving, recipes follow)

In skillet, saute meat until lightly browned; add onion and saute until tender.

Stir in beans, tomato sauce, chicken broth, chili powder, cumin, salt, and pepper. Add reserved bean liquid if too thick; simmer 15 minutes. Remove and discard any grease that has accumulated.

TO SERVE:
Spoon meat mixture over rounds of Fry Bread and top with lettuce, onions, tomatoes, and cheese.

INDIAN FRY BREAD
Makes 16 to 20 (4-inch) rounds

4 to 5 cups unsifted all-purpose flour
2 tablespoons baking powder (this is correct)
2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 tablespoons sugar
1 3/4 cups warm water
Vegetable oil

Thoroughly mix together 4 cups flour, baking powder, 2 tablespoons oil, salt, sugar, and water. Mixture will be a batter; let stand at room temperature for 30 minutes. Use remaining flour to knead dough until smooth and elastic; let rest 15 minutes.

Roll 1/4-inch thick and cut into 4-inch rounds. Make a slit in the center of each round with a knife to help bread fry faster and to keep from becoming soggy.

Pour 1 inch vegetable oil in skillet; heat over moderate heat to 375 degrees F. Dough dropped in will immediately begin to puff up and turn golden brown. Turn rounds of dough once and fry until puffy and golden brown. Drain on paper towels.

VARIATION:

CORNMEAL FRY BREAD:
2 cups unsifted all-purpose flour
2 cups yellow cornmeal

Thoroughly mix flour and cornmeal. Use in place of 4 cups flour in Indian Fry Bread recipe, then proceed with that recipe.

Makes 6-8 servings
From: Recipelink.com
Source: Miriam B. Loo's Meal-In-One Favorites, Current Inc., 1981