Some call them Fry Bread Tacos others call them Navajo Tacos. Either way, they are delicious!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 4 cups oil for frying or as needed
- 1 pound ground turkey browned
- 1/3 cup tomato paste
- 3 tablespoons powdered Fajita mix
- 3 tablespoons salsa
- 1 15.5 ounce can pinto beans, with the liquid
- 1 cup shredded cheddar cheese
- 2 cups shredded iceberg lettuce
- 2 cups fresh diced tomatoes
- salsa
- sour cream
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In a large skillet, over medium-high heat, brown the ground turkey. Add Fajita seasoning mix, tomato paste, and salsa. Cook until browned. Add pinto beans. Simmer until thick, about 10 minutes. Cover, and keep warm while you prepare the fry bread.
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For the fry bread, stir together the flour, baking powder, and salt. Stir in milk, and mix with a fork until the batter sticks together. Let the dough rest for 10 minutes. Divide the dough into about 6-8 balls. On a floured surface, pat dough balls until they are about ¼ inch thick.
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Heat about 1-2 inches of oil in a large, deep, heavy skillet to 375 degrees F Fry bread flats in the hot oil until golden, then turn and brown the other side. Move fry bread to a plate lined with paper towels to drain.
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When ready to serve top fry bread with ground turkey mixture, lettuce, tomatoes and cheese. Then top with salsa, onions, jalapeños, and sour cream as you like it.