Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
6
Yield:
6 tacos
Ingredients
Directions
Whisk together flour, baking powder, sugar, and salt in a large bowl; stir in water until a slightly sticky dough forms. Set aside to rest while oil preheats.
Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
Divide dough into 6 equal portions. Flatten each portion into a round disc the size of your palm.
Fry dough discs, one at a time, in hot oil until bottoms are browned, about 2 minutes; flip with tongs and cook until browned on the other side, about 1 minute more. Drain fry bread on a paper towel-lined plate.
Heat a skillet over medium heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in kidney beans and chili seasoning; cook until heated through, about 5 minutes.
Place each fry bread on a plate; top each with a portion of chili mixture, cheese, lettuce, tomatoes, and sour cream.
Recipe Tips
Lukewarm milk can be substituted for lukewarm water.
Dip the bread dough into a bowl of flour if it is too sticky to work with.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 696 | Calories |
| 41g | Fat |
| 51g | Carbs |
| 33g | Protein |
