A delightful twist on the classic Navajo Tacos, featuring a flavorful filling and crispy fry bread.
Combine the flour, baking powder, salt, and powdered milk in a mixing bowl.
Ensure the dry ingredients are well mixed to avoid uneven dough.
Gradually add water to the dry ingredients, mixing until a dough forms.
Add water slowly to control the dough's consistency.
Knead the dough lightly, cover, and let it rest for 15 minutes.
Resting the dough allows the gluten to relax, making it easier to shape.
Heat the vegetable oil in a skillet over medium heat.
Ensure the oil is hot enough by testing with a small piece of dough.
Divide the dough into small portions and flatten each into a thin circle.
Use your hands or a rolling pin to achieve even thickness.
Fry each dough circle in the hot oil until golden brown on both sides.
Flip the dough carefully to avoid splashing hot oil.
Drain the fried bread on paper towels to remove excess oil.
Pat the fry bread gently with paper towels for a crispier texture.
Cook the ground beef and onion in a skillet until browned, then drain any excess fat.
Break up the beef into small pieces for even cooking.
Add the pinto beans and garlic powder to the skillet and simmer for 10 minutes.
Stir occasionally to prevent sticking.
Assemble the tacos by placing the filling on the fry bread and adding desired toppings.
Serve immediately for the best texture and flavor.
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