Navajo Fry Breads Ingredients 2 cups unbleached flour 1/2 tsp. salt 1/2 cup instant dry milk 1 tbsp. baking powder 1-1/2 tbsp. solid shortening 3/4 cup water enough vegetable oil for frying butter or margarine, honey, and fresh lemon juice Taco Filling: 1 lb. ground beef 1/2 cup onion, chopped 1/2 tsp. salt to taste pepper 2 cans (15 oz. each) ranch or chili-style beans, undrained 4 cups (16 oz) cheddar cheese, shredded 1 can (4 oz.) green chilis, diced 2   tomatoes, chopped to taste lettuce, shredded; salsa Directions Mix dry ingredients; cut in shortening as for pastry. Add water gradually, mixing to form a firm ball. Divide into 12 balls; let rest, covered, for 10 minutes. Roll each ball into 6" circle. Cut a 1/2" diameter hole in center of each circle. Heat 1" oil in Dutch oven to 400º F. (200º C). Slip each circle into oil; fry each side about 1 minute or until puffed and golden. Drain. If desired, serve warm with butter, honey and lemon juice. Or, to make tacos, brown beef, onion, salt and pepper; drain. Stir in beans; cook 5 minutes. Place fry bread on baking pan; spread each with 1/2 cup taco mixture. Sprinkle with cheese and chilis. Bake at 350º F. (175º C) until cheese melts. Serve with tomato, lettuce and salsa. Makes 12 fry breads.
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