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Oklahoma® Indian Tacos
1 pound ground beef
1 package taco seasoning
1 can (16 ounces) refried beans
1 can (10 ounces) Rotel Original Diced Tomatoes and Green Chiles
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Toppings: shredded lettuce,grated cheddar and Pepper Jack cheeses, diced tomatoes, sour cream,
salsa, sliced black olives
In a large skillet, cook the beef until browned; add the taco seasoning mix, following the instructions on the package. When the seasoned beef is done, add the beans and Rotel and stir until well blended. Continue to simmer on low until fry bread is ready.
For the fry bread, place enough oil in another large skillet for deep-frying (about an inch deep) and set it on medium-high heat. While the oil is heating, combine the flour, baking powder, and salt in a large bowl. Slowly pour in the milk while stirring until it makes pliable dough. Pinch off 2–3 inch pieces and work into flat disks on a lightly floured surface. Fry in hot oil for 3–4 minutes on each side or until golden. Remove the fry bread from the skillet and dab off excess grease on paper towels.
To serve, place a large spoonful of the beef mixture on top of the fry bread and garnish with any or all of the toppings.
Makes 4 servings