Indian Tacos Deluxe

1. 1

   Melt butter in a skillet over medium heat and cook and stir 1 chopped onion in the melted butter until onion is translucent, about 5 minutes.

2. 2

   Place a large saucepan over medium-high heat and pour in pinto beans, kidney beans, pork and beans, tomato sauce, cooked onion, and 1/4 cup water, stirring to combine.

3. 3

   Bring the mixture to a boil, reduce heat to low, and stir in 3 tablespoons sugar, chili seasoning mix, chili powder, and seasoned salt.

4. 4

   Let the chili simmer while you finish the remaining steps, 10 to 20 minutes.

5. 5

   Stir chili occasionally.

6. 6

   Mix 3 cups flour with baking powder, 6 tablespoons sugar, and salt in a large mixing bowl; stir in 2 cups of water or amount needed to make a workable dough.

7. 7

   Spread 1 cup flour onto a work surface and scoop up about 1/4 cup of dough; drop it onto the flour and sprinkle surface with flour.

8. 8

   Roll the dough into a flat round tortilla.

9. 9

   Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).

10. 10

    Gently lay tortilla into the hot oil and deep fry until golden brown on both sides, 2 to 3 minutes per side.

11. 11

    Dough will expand as it fries.

12. 12

    Remove fry bread and drain on paper towels; continue to make and fry pieces of dough until all dough has been used.

13. 13

    Place lettuce, tomatoes, Cheddar cheese, 1 chopped onion, and sour cream into separate bowls.

14. 14

    To serve, spoon a ladle of chili onto each fry bread and sprinkle with desired garnishes; top each serving with a dollop of sour cream.

* Per serving · 4 servings · Values may vary.