indian tacos deluxe

Ingredients

• Servings: 12
• 1 tablespoon butter
• 1 onion, chopped
• 2 (15 ounce) cans pinto beans, undrained
• 1 (15 ounce) can kidney beans, undrained
• 1 (15 ounce) can lamb and beans
• 1 (16 ounce) can tomato sauce
• 1/4 cup water
• 3 tablespoons sugar
• 1/2 (1.25 ounce) package chili seasoning mix
• 1 teaspoon chili powder
• 1/2 teaspoon seasoned salt
• 3 cups all-purpose flour
• 2 tablespoons baking powder
• 6 tablespoons white sugar
• 1/2 teaspoon salt
• 2 cups water, or as needed
• 1 cup all-purpose flour
• 3 cups vegetable oil for frying
• 2 cups shredded lettuce
• 2 tomatoes, chopped
• 1 cup shredded cheddar cheese
• 1 onion, chopped
• 1/2 cup sour cream

Recipe

Cook Time: 45 mins Ready Time: 1 hr 45 mins


• 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, lamb 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 a work surface and scoop up about 1/4 cup of dough; drop it 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 each fry bread and sprinkle with desired garnishes; top each serving with a dollop of sour cream.