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1
Brown the ground beef in a saute pan.
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2
Divide equally onto 6 fry bread rounds.
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3
Top with cheese, lettuce, tomatoes, and onions.
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4
Great served with salsa and green chile!
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5
A viewer, who may not be a professional cook, provided this recipe.
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6
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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7
Combine the flour, dry milk solids, baking powder and salt, and sift them into a deep bowl.
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8
Add the lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal.
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9
Pour in the water and toss the ingredients together until the dough can be gathered into a ball.
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10
Drape the bowl with a kitchen towel and then let the dough sit at room temperature for about 2 hours.
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11
After sitting, tear the dough into 6 equal pieces.
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12
Then, on a lightly floured surface, roll each dough ball into a circle about 4 inches in diameter and 1/4-inch thick.
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13
With a small knife, cut 2 (4 to 5-inch) long parallel slits completely through the dough, down the center of each rolled piece, spacing the slits about 1-inch apart.
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14
In a heavy, 10-inch cast iron skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking.
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15
The melted fat should be about 1-inch deep, add more lard if necessary.
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16
Fry the rolled dough, 1 at a time, for about 2 minutes on each side, turning them once with tongs.
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17
The bread will puff slightly and become crisp and brown.
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18
Drain the Navajo fry bread on paper towels and serve warm.
