Fry Bread Tacos II Best Family Recipes

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Fry Bread Tacos II

"A yummy twist to an vintage preferred. The fry bread makes the difference. It's a famous request at my residence. I do up the entirety but the fry bread in advance, and simply warmness up earlier than serving. You can also top with different of your favored taco toppings, consisting of onion, sour cream, or guacamole. Leftover fry bread can be used as dessert - coat it with cinnamon and sugar, and drizzle with honey."

Ingredients :

Toppings:
1 (15.5 ounce) can pinto beans, with liquid
half cup picante sauce, divided
1 pound floor beef
1 (1.25 ounce) package deal taco seasoning mix
Fry Bread:
2 cups all-reason flour, or greater as wished
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
oil for frying
2 cups shredded iceberg lettuce
1 cup shredded Cheddar cheese

Instructions :

Prep : 20M	Cook : 4M	Ready in : 47M

Combine beans and a couple of tablespoons of picante sauce in a small saucepan over low warmness. Cook until heated thru, about 5 minutes.
Combine floor beef and taco seasoning mix in a large skillet over medium-high warmness; cook dinner till browned, five to 8 minutes. Cover, and hold heat whilst you put together the fry bread.
In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk and blend until the dough comes together. Add extra flour if necessary on the way to take care of the dough.
On a floured floor, knead the dough until smooth, at least five minutes. Let the dough rest for five minutes. Break off three/four cup sized portions of dough, and shape into round discs 1/4 inch in thickness, creating a thinner depressed vicinity within the middle.
Heat 1 half of inches oil in a huge, deep heavy skillet to 365 ranges F (180 stages C). Fry dough in the hot oil till golden on each facets, approximately three minutes consistent with aspect. Drain on paper towels.
Top fry bread with beans, ground red meat, lettuce, and Cheddar cheese. Spoon picante sauce on top.

Notes :

We have determined the nutritional value of oil for frying primarily based on a retention value of 10% after cooking. The precise amount may also vary depending on cook dinner time and temperature, aspect density, and the precise type of oil used.
Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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