Navajo Tacos

Navajo Fry Bread

• 2 -2 1/2 cups flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup instant milk (or 1 1/4 cup milk and omit the water)
• 1 cup water

Filling

• 3/4 lb ground beef
• 1/2 onion, chopped
• 5 mushrooms, sliced
• 3/8 teaspoon garlic salt
• 1/2 can pinto bean or baked beans (I prefer Bush's Grillin' Beans Smokehouse Tradition)
• 1/2 cup cooked lentils (optional, but highly suggested) 

Suggested Toppings

• 1/2 to taste grated cheese
• 1/2 to taste salsa
• 1/2 to taste lettuce
• 1/2 to taste tomato
• 1/2 to taste onion
• 1/2 to taste sour cream
• 1/2 to taste green onion 
• (whatever sounds good)

Directions:

Prep Time: 45 mins
Total Time: 1 hr 

To make fry bread:

1. Mix dry ingredients.
2. Stir in water.
3. Knead dough lightly; cover and let rest 15 minutes.
4. Heat 1" vegetable oil in a 10" skillet.
5. Pinch off dough in small amounts and pat dough into thin 8" circles.
6. In the hot oil, quickly brown on both sides.
7. Drain on paper towels.

To make filling: 

1. Brown ground beef, drain, and onion and mushrooms
2. Add beans, lentils and garlic salt
3. Simmer covered 10-15 minutes

To Serve:

1. To Serve: Spoon filling onto frybread.
2. Top with grated cheeses, salsa, lettuce, onion, or whatever sounds good.