3 teaspoons baking powder
4-1/2 teaspoons shortening
2/3 to 3/4 cup water
Oil for deep-fat frying
Taco Topping:
1 pound ground beef
1/2 cup chopped onion
1/2 teaspoon salt
Pepper to taste
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (4 ounces) diced green chilies
4 cups (16 ounces) shredded cheddar cheese
2 medium tomatoes, chopped
Shredded lettuce
Salsa
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-in. circle. Cut 1/2-in.-diameter hole in center of each circle. Heat 1 in. oil in Dutch oven to 400°. Slip each circle into oil; fry each side for 1 minute or until puffed and golden. Cook the beef, onion and seasonings over medium heat until no longer pink; drain. Stir in beans; cook 5 minutes. Place fry bread on a baking pan; spread each bread with 1/2 cup taco mixture. Sprinkle with cheese and chilies. Bake at 350° until cheese is melted. Serve with lettuce, tomato and salsa.