Indian Tacos
Brought to you by Shandi’s grandma. When we cook Indian tacos I make it a point not to eat the entire day beforehand because they are just too yummy. We usually synch up Indian taco night with Nip/Tuck night on Tuesdays because it makes for the best evening ever. This recipe is separated into two different sections, one for the toppings and one for the fry bread.
Toppings
Ingredients:
- 1 package Williams Original brand chili seasoning
- 1 1/2 pounds ground beef
- 2-3 cans pinto beans
- 2 chopped tomatoes
- 1/2 head lettuce, chopped
- 1 chopped onion
- sour cream
- hot sauce
- 1 can Rotel tomatoes
- 1 pound Velveeta cheese, cut into cubes
Directions:
Make chili with beef according to back of Williams Original brand chili seasoning mix. Slowly melt the can of Rotel tomatoes with the Velveeta cheese cubes on the stove or in a slow cooker. Heat the pinto beans on the stove or in the microwave. Leave the rest of ingredients separate.
Fry Bread
Ingredients:
- 4 cups flour
- 2/3 cups sugar
- water
- 1/2 large container vegetable oil
Directions:
Combine flour and sugar. Add enough water to the mix that it can be rolled out. Roll out and cut into 3-4″ pieces with pizza cutter or cookie cutter. Heat oil in skillet or wok and deep fry pieces until they are golden on each side. Place pieces on plate and top with chili, cheese and Rotel mixture, pinto beans, lettuce, tomatoes, onions, sour cream, and hot sauce. Enjoy!