Fry Bread Tacos

In a large bowl, mix the flour, salt, and baking powder. Slowly add warm water while stirring until it forms a soft, smooth dough. Cover with a clean towel and let it rest for 10 minutes so it relaxes.

In a skillet over medium heat, cook the ground beef, breaking it into small crumbles as it browns. Drain off any fat, then stir in the taco seasoning and warm water. Let it simmer for about 5 minutes until the mixture thickens up nicely.

If you're adding beans, warm some olive oil in a small saucepan over medium heat. Stir in the beans along with cumin, salt, black pepper, and onion powder. Keep the heat low and stir occasionally for about 10 minutes until the beans are hot and fragrant.

In a deep skillet or frying pan, heat vegetable oil to 350°F. Divide the dough into 4 equal pieces and roll each into a ball. Flatten each ball into a round about ½ inch thick. Fry each round for 1–2 minutes per side until golden brown. Drain on paper towels to remove excess oil.

Place a warm piece of fried bread on a plate. Spoon on the beef mixture, then top with shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream. Finish with a sprinkle of fresh cilantro.

Serve the tacos right away while the bread is still hot and crispy. Eat them with a fork or dive in with your hands—either way, they’re delicious!