Navajo Fry Bread Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1/2 teaspoon salt
- 1/2 cup chopped onion
- 1 pound ground beef
- 3 teaspoons baking powder
- 2 medium tomatoes chopped
- pepper to taste
- salsa
- 4 cups (16 ounces) shredded cheddar cheese
- oil for deep-fat frying
- 2 cups unbleached flour
- shredded lettuce
- fry bread:
- 1/2 cup nonfat dry milk powder
- 4-1/2 teaspoons shortening
- 2/3 to 3/4 cup water
- taco filling:
- 2 cans (15 ounces each) ranch style beans (pinto beans in
- 1 can (4 ounces) diced green chilies
- Carbohydrate 19.3871498840661 g
- Cholesterol 26.7244009650098 mg
- Fat 6.17877223529282 g
- Fiber 1.41066548319351 g
- Protein 10.7180970563359 g
- Saturated Fat 2.39394825028726 g
- Serving Size 1 1 serving (155g)
- Sodium 332.375243221845 mg
- Sugar 17.9764844008726 g
- Trans Fat 0.916332193277798 g
- Calories 178 calories
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-in. circle. Cut 1/2-in.-diameter hole in center of each circle. Heat 1 in. oil in Dutch oven to 400degrees. Slip each circle into oil; fry each side for 1 minute or until puffed and golden. Drain; serve warm with butter, honey and fresh lemon juice. To make taco, 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 350degrees until cheese is melted. Serve with lettuce, tomato and salsa. Yield: 12 fry breads. Originally published as Navajo Fry Bread in Country February/March 1990, p51 Print Add to Recipe Box Email a Friend
