Indian Tacos Deluxe Recipe

Melt butter in a skillet over medium heat and cook and stir 1 chopped onion in the melted butter until onion is translucent about 5 minutes.

Place a large saucepan over medium-high heat and pour in pinto beans kidney beans pork and beans tomato sauce cooked onion and 1/4 cup water stirring to combine. Bring the mixture to a boil reduce heat to low and stir in 3 tablespoons sugar chili seasoning mix chili powder and seasoned salt. Let the chili simmer while you finish the remaining steps 10 to 20 minutes. Stir chili occasionally.

Mix 3 cups flour with baking powder 6 tablespoons sugar and salt in a large mixing bowl; stir in 2 cups of water or amount needed to make a workable dough. Spread 1 cup flour onto a work surface and scoop up about 1/4 cup of dough; drop it onto the flour and sprinkle surface with flour. Roll the dough into a flat round tortilla.

Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).

Gently lay tortilla into the hot oil and deep fry until golden brown on both sides 2 to 3 minutes per side. Dough will expand as it fries. Remove fry bread and drain on paper towels; continue to make and fry pieces of dough until all dough has been used.

Place lettuce tomatoes Cheddar cheese 1 chopped onion and sour cream into separate bowls. To serve spoon a ladle of chili onto each fry bread and sprinkle with desired garnishes; top each serving with a dollop of sour cream.