Indian Tacos

Indian tacos of homemade fry bread topped with chili, cheese, lettuce, and tomato are a favourite at Aboriginal Pow Wows all summer long.

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Whisk flour, baking powder, sugar, and salt together in a large bowl; stir in water just until a fairly sticky dough forms. Set aside to rest while oil preheats.

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

Divide dough into 6 equal portions. Flatten each portion into a round disc the size of your palm.

Fry dough discs, one at a time, in hot oil until browned on one side, about 2 minutes; turn over with tongs and cook until browned on both sides, about 1 minute more. Drain fry bread on paper towels; repeat with remaining dough.

Cook and stir ground beef in a skillet over medium heat; stir in chili seasoning and kidney beans and cook until heated through, about 5 minutes.

Place fry bread on a plate; top each fry bread with a portion of chili mixture, shredded Cheddar cheese, lettuce, tomatoes, and sour cream.

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