Navajo Taco Fry Bread

You have all seen our sponsor, Aunt Peg's...well there is also an Aunt Peg's Recipe Box! One day I was browsing through their recipes and found this great recipe for fry bread. Normally I would just use Rhodes Rolls and chili, but this was such a fun way to change it up. We used ground chicken, from Gold'n Plump instead of ground beef, but feel free to use whatever kind of meat you want (or go without the meat)! We just loved this meal...and how easy it was!

Ingredients:
Makes 12

Fry Bread:
2 cups flour
1/2 teaspoon salt
1/2 cup nonfat dry powdered milk
3 teaspoons baking powder
4 1/2 teaspoons shortening
2/3 to 3/4 cup water
oil for frying

Mix together all dry ingredients, then add shortening. Add water gradually. Start with 2/3 cup, and then see if you need more. Mix to form a firm ball. Then divide into 12 smaller balls, cover and let it rest for about 10 minutes. Then roll each ball into flat circles. Heat oil over stove top. (We used our new dutch oven we received from Cache Valley.) It was perfect. Drop 2-3 of your fry bread into the oil. Fry for about a minute on each side, or until golden brown.

Taco Filling:
1 pound ground chicken
1 onion, chopped
2 cans black beans
1 4 ounce can diced green chilies
taco seasoning
lettuce
tomato
grated cheese (we LOVE Cache Valley Cheese)
sour cream
salsa

Brown chicken. Then add onion. Add black beans, chilies and taco seasoning. Let cook for about 5 minutes, while you are finishing up your fry bread. Serve with lettuce, tomato, cheese, sour cream and salsa.