Indian Fry Bread Tacos

Fry Bread Mix: 4 C. white flour 1 / 2 t. Salt 1 T. baking powder 1 3 / 4 C. lukewarm water Indian Taco Toppings: 1 22-ounce can of chili beans (or make your own pot of beans) 4 large ripe tomatoes 1 head lettuce 2 lbs. Hamburger 1 pounds cheddar cheese Fry Bread: Combine all dry ingredients. Add water and knead until dough is soft but not sticky. Add more Flour if necessary. Let dough sit for 4 hours and knead occasionally. Shape dough into balls the size of a small apple. Roll out the dough to the size of a tortilla. Dough should be about 1/2-inch thick. Poke a small hole in the middle. Fry in hot vegetable oil cake mix, oil should be a Inches deep. Brown on both sides. Drain and serve hot. (A link to the flour mixture is Gold Medal Self-Rising Flour and water, 4 cups self-rising flour and 2 cups lukewarm water). Indian Taco Toppings: Cook hamburger and season to your taste. Prepare beans. Dice tomatoes, shred cheese, cut, Lettuce. Spread the meat and bean mixture on warm bread, top with lettuce, tomato and cheese. Mouth-Watering Fair Recipes