A yummy twist to an old favorite. The fry bread makes the difference. It's a popular request at my house. I do up everything but the fry bread in advance, and just heat up before serving. You can also top with other of your favorite taco toppings, such as onion, sour cream, or guacamole.
Ingredients
- 1 can pinto beans , 15.5 ounce
- 0.5 cups picante sauce , divided
- 1 pound ground beef
- 1 package taco seasoning mix , 1.25 ounce
Instructions
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1
Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through, about 5 minutes.
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2
Combine ground beef and taco seasoning mix in a large skillet over medium-high heat; cook until browned, 5 to 8 minutes. Cover, and keep warm while you prepare the fry bread.
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3
To make the fry bread: Stir flour, baking powder, and salt together in a medium bowl. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle the dough.
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4
Knead dough on a floured surface until smooth, at least 5 minutes. Let dough rest for 5 minutes. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center.
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5
Heat 1 ½ inches oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Fry dough in the hot oil until golden on both sides, about 3 minutes per side. Drain on paper towels.
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6
Top fry bread with beans, ground beef, lettuce, and Cheddar cheese. Spoon picante sauce on top.
Nutrition Facts
Per serving
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