Indian Tacos (Fry Bread)

For the fry bread:

Mix water and flour and let sit for at least 30 minutes and up to an hour. Flour the top of your dough and a clean surface very well. Grab a piece larger than a golf ball but smaller than a baseball, shape the dough into a ball and flatten on your floured surface. You should flatten it to about a 6″ round. Fry in a deep fryer or a deep pan with about 3 inches of oil in it. Make sure the oil is very hot before dropping the dough in. Fry until golden brown, then flip and do the same for the other side. They cook quickly, approximately 2–3 minutes on each side.

For the beans:

Cook the ground beef and diced onion over medium heat until the ground beef is cooked completely. Add in the washed beans, tomatoes, garlic, jalapeno, bacon and enough water to cover beans completely. Add in bouillon or salt. Simmer, adding water as necessary, for approximately 2-2 1/2 hours or until beans are tender. The water will have thickened into a “sauce” at this point. You should let the water boil down to where it is level with the beans.

Assembly:

Place one fry bread on a plate. Top with bean mixture, lettuce, tomatoes, cilantro, guacamole, sour cream, and cheese. If you don’t want to use fresh tomatoes, you can eliminate those and just top with salsa or whatever toppings you like!