| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Meats, Grains | Dutch | Breads, Ethnic | 12 | Servings |
INGREDIENTS
| 2 | c | Unbleached flour |
| 1/2 | ts | Salt |
| 1/2 | c | Instant dry milk |
| 1 | tb | Baking powder |
| 1 1/2 | tb | Solid shortening |
| 3/4 | c | Water |
| Vegetable oil for frying | ||
| Butter, honey, and fresh lemon juice -Taco Filling— | ||
| 1 | lb | Ground beef |
| 1/2 | c | Onion, chopped |
| 1/2 | ts | Salt |
| Pepper to taste | ||
| 2 | cn | (15 oz) ranch or chili-style beans, undrained |
| 4 | c | (16 oz) cheddar cheese, shredded |
| 1 | cn | (4 oz) green chilies, diced |
| 2 | Tomatoes, chopped | |
| Lettuce, shredded | ||
| Salsa |
INSTRUCTIONS
Mix dry ingredients; cut in shortening as for 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. Cut a 1/2 in. diameter hole in center of each circle. Heat 1 in. oil in Dutch oven to 400o. Slip each circle into oil; fry each side about 1 minute or until puffed and golden. Drain. If desired, serve warm with butter, honey and lemon juice. Or, to make tacos, brown beef, onion, salt and pepper; drain. Stir in beans; cook 5 minutes. Place fry bread on baking pan; spread each with 1/2 cup taco mixture. Sprinkle with cheese and chilies. Bake at 350o until cheese melts. Serve with tomato, lettice and salsa. Yield: 12 fry breads. Recipe by: Thelma Tyler, Dragoon, Arizona (Taste of Home Special Posted to MC-Recipe Digest V1 #604 by hister@juno.com (Iris E. Dunaway) on May 10, 1997
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