Native American "indian Tacos"
- Servings: 12-15
- Prep Time: 1½ hour
- Cook Time: 20min. frying ground beef, 30-45minutes bread preparation
- Total Time: 1½ hours
|2pkgs||Active Dry Yeast|
|6 cup||Warm Water|
|½ cup||Dry or Liquid Milk|
|1 cup||Cooking Oil|
|Shortening, for frying|
|Makes Bread, for a crowd (12-15pieces depending on the size you make the bread|
|5lbs||Ground Drained Hamburger|
|4||Packets Taco Seasoning|
|2 cans||Cooked Pinto Beans|
|Grated Cheddar Cheese|
Add yeast and warm water, mix until yeast is dissolved, add sugar, milk, and salt, mix well until dissolved, add oil. Add flour 2 or 3 cups at a time mix until you can’t mix with spoon any longer, turn out onto counter and knead the remaining flour into the dough. Dough will be sticky but manageable, you may not need all of the flour it just depends on the weather and your location, please adjust as needed.
Let dough rest about 20 minutes before frying. Heat oil to about °350 and precede to fry your bread. Grease your hands with shortening when handling the dough, use a handful of dough and pat out plate sized. While frying poke a few airholes into the bread and pour hot oil over the top while frying. Fry both sides of the bread for 1-2 minutes on each side or until you are sure the bread is not doughy on the inside. Cool Bread on oil absorbent paper towels and keep covered until ready to use.
Combined cooked hamburger and taco seasoning according to directions on seasoning packet. Keep beans separate for the guests who don’t like beans. Prepare your taco just as you would a regular taco except build it on the bread, serve warm and top with salsa and sour cream, enjoy!