Bonnies Indian Tacos Recipes

Steps:

• In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 1 hour., In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water; simmer, uncovered, for 10 minutes. Keep warm., Divide dough in half. On a lightly floured surface, roll each portion into a 4-in. circle. , In an electric skillet, heat 1 in. of oil to 350°. Fry bread circles in hot oil for 3-4 minutes on each side or until golden; drain on paper towels. Top each with meat mixture, lettuce and tomato. Serve with salsa and sour cream.

Steps:

• Do ALL the prep work first, then the assembly is easy!
• Make the salad and set it in the refrigerator to chill. Knife cut the Romaine lettuce into very thin strips. Slice the celery (from the heart). Slice the radishes into rounds, then cut the rounds into half moons. Add the chopped cashews or peanuts.
• Slice the chicken breasts into 1/4 inch thin slices about 1 1/2 inches long.
• I used a 10 inch cast iron non-stick skillet to prepare the chicken. Add some Kitchen Spray to the pan over medium-high heat. When the pan is hot, add the chicken, grated ginger, and minced garlic. Cook about 5 minutes until light brown, then turn the heat to low.
• Add the soy sauce, green onions, red pepper flakes, and honey. Using the tongs, make sure all the chicken is coated. Cover and cook over low heat for 5 minutes until chicken is done. Don't overcook!
• Fry the taco shells. Place a small 8 inch skillet on medium high heat, add olive oil (or grapeseed oil) and the sesame oil, whisk the two oils together. Fry the taco shells until light brown and drain on paper towels, cover to keep warm. Note: If you need to fry more taco shells, just add more olive oil and add the sesame oil.
• Fill each taco shell with the cooked chicken, top with a generous helping of salad on the taco and on your plate, and drizzle all with the balsamic vinaigrette dressing. You can serve this dish with rice or make sweet potato fries using my oven fries recipe if you wish. Enjoy! https://www.justapinch.com/recipes/side/potatoes/best-oven-baked-fries-and-potato-wedges-2.html?p=3

Steps:

• 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.

Steps:

• 1. Fry hambuger and drain. Mix taco seasoning in and simmer. Deep fry bread in skillet [1/2 to 1 inch of oil in skillet]Add a small amount of salt to keep from burning.Put fry bread on plate first, then beans and hamburger. Then add lettuce,tomatoes,onions, and cheese. May put taco sauce on top.

Steps:

• Mix flour, salt, and baking powder together in a bowl. Stir in enough water to make a dough. Divide dough into 4 pieces and form into 6-inch patties.
• Heat oil in a large skillet over medium heat. Fry patties in batches until puffed and golden, about 5 minutes per side.
• Place bannocks on serving plates and top with chili, tomato, Cheddar cheese, and lettuce.

Steps:

• Melt butter in a skillet over medium heat and cook and stir 1 chopped onion in the melted butter until onion is translucent, about 5 minutes.
• Place a large saucepan over medium-high heat and pour in pinto beans, kidney beans, pork and beans, tomato sauce, cooked onion, and 1/4 cup water, stirring to combine. Bring the mixture to a boil, reduce heat to low, and stir in 3 tablespoons sugar, chili seasoning mix, chili powder, and seasoned salt. Let the chili simmer while you finish the remaining steps, 10 to 20 minutes. Stir chili occasionally.
• Mix 3 cups flour with baking powder, 6 tablespoons sugar, and salt in a large mixing bowl; stir in 2 cups of water or amount needed to make a workable dough. Spread 1 cup flour onto a work surface and scoop up about 1/4 cup of dough; drop it onto the flour and sprinkle surface with flour. Roll the dough into a flat round tortilla.
• Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
• Gently lay tortilla into the hot oil and deep fry until golden brown on both sides, 2 to 3 minutes per side. Dough will expand as it fries. Remove fry bread and drain on paper towels; continue to make and fry pieces of dough until all dough has been used.
• Place lettuce, tomatoes, Cheddar cheese, 1 chopped onion, and sour cream into separate bowls. To serve, spoon a ladle of chili onto each fry bread and sprinkle with desired garnishes; top each serving with a dollop of sour cream.

Steps:

• Thaw bread dough until workable.
• Combine hamburger, taco seasoning and pinto beans and cook until meat is done.
• Remove meat and beans from heat and let cool.
• Shape bread dough into the shape of a silver dollar pancake (maybe a little bigger depending on your appetite and frying pan).
• Place dough in fryer and cook on each side until golden brown (not all parts of the dough will get brown).
• Remove bread from grease and place on paper towel.
• Top bread with taco meat and beans, shredded lettuce, diced tomatoes, shredded cheese, sour cream, olives, guacamole, hot sauces whatever you like.

Steps:

• Combine meat, onion, salt, pepper and Tabasco in a skillet; brown.
• Cover and let simmer while making fry bread.
• ---------Fry bread (Directions) ----------------.
• Beat eggs; add milk.
• Stir in baking powder, flour, salt; mix well.
• Roll out very thin on a floured board.
• Cut into desired shapes.
• Cut a slash in center of each.
• Fry in oil until brown.
• Drain on paper towels.
• These are crisp tacos.
• When fry bread is done, layer with meat, beans, cheese, lettuce and tomatoes. Enjoy!

Steps:

• Make the breads:.
• Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
• Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball.
• NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
• Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.
• Use a large dutch oven and heat about 1 inch of vegetable oil to 350°F (If you don't have a thermometer you can tell if the oil is ready for each batch when a un-popped popcorn kernel is dropped in and pops immediately!).
• Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
• The bread can be kept warm in a 200°F oven for up to 1 hour. They refrigerate well and can be reheated in a 350°F oven for 10 to 15 minutes before serving.
• Make the Tacos:.
• In a large frying pan over medium-high heat, brown ground meat and onions until cooked; add salt and pepper to taste. Remove from heat.
• Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. Top with sour cream, if desired.

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Cook and stir ground beef in a large skillet over medium heat with onion until the meat is brown and crumbly, about 10 minutes; drain excess grease. Stir in chili seasoning mix, ranch-style beans, and diced tomatoes with green chilies. Bring the mixture to a boil, reduce heat to low, and simmer until the ground beef mixture is thick, about 10 minutes; let simmer while you finish remaining steps.
• Mix self-rising flour with buttermilk in a bowl (dough will be very sticky). Scoop up about 1/4 cup of dough and gently pat into a 5-inch circle on a well-floured work surface.
• Heat vegetable oil in a heavy skillet until a deep-frying thermometer placed in the center of the oil, not touching the bottom, reads 400 degrees F (205 degrees C). Gently place a dough circles into the hot oil and fry until golden brown on both sides, turning once, about 3 minutes per side. Fry bread will expand in size as it cooks. Drain the fried bread pieces on paper towels and place on baking sheets. Transfer to the oven to keep warm while you finish frying the bread.
• Top fried bread with ground beef mixture to serve.