Fry Bread Tacos

For the fry bread:
Mix bread dough and let it go through its first rise, about 1 1/2 to 2 hours. You can also make dough the night before and let it rise in the refrigerator.

Have ready a baking pan lined with paper towels.

Heat the oil in a small, high-walled skillet to 365-370ºF. Pull off a piece of dough that’s a bit smaller than a golf ball. Stretch out into a thin, flattened disc and poke a hole in the middle. Carefully lower into the hot oil. Cook until underside is a nice golden brown color, about 1 minute. Flip and cook until other side is golden as well, about 1 more minute. Remove to paper towel-lined baking pan. Repeat with remaining dough.

For the beef:
Heat a medium skillet over medium heat. Add beef and break apart with a metal spatula. Sprinkle seasonings on top. Cook until no longer pink.

To serve, take a fry bread and spread it with sour cream. Add salsa, beef, cheese, and lettuce. Devour.

Note: You don’t have to stop here with the toppings. You could also do sliced black olives, diced onions, refried beans, guacamole, pico instead of salsa, etc.