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Ingredients

2 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon white sugar ½ teaspoon salt 1 ½ cups lukewarm water 2 cups oil for frying, or as needed 1 pound ground beef 1 (1.25 ounce) package chili seasoning mix 1 (15 ounce) can kidney beans, drained 2 cups shredded Cheddar cheese 2 cups chopped iceberg lettuce 2 tomatoes, chopped 1 cup sour cream

Nutrition Info

695.9 calories carbohydrate: 50.5 g cholesterol: 102.8 mg fat: 40.9 g fiber: 6.9 g protein: 32.6 g saturatedFat: 18.6 g servingSize: - sodium: 1371.1 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Whisk flour, baking powder, sugar, and salt together in a large bowl, stir in water just until a fairly 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 browned on one side, about 2 minutes, turn over with tongs and cook until browned on both sides, about 1 minute more. Drain fry bread on paper towels, repeat with remaining dough.
Cook and stir ground beef in a skillet over medium heat, stir in chili seasoning and kidney beans and cook until heated through, about 5 minutes.
Place fry bread on a plate, top each fry bread with a portion of chili mixture, shredded Cheddar cheese, lettuce, tomatoes, and sour cream.

6 tacos

A favourite at Aboriginal Pow Wows all summer long.