| 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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