Monday, April 8, 2013

Indian "Fry" Bread Tacos

Growing up I went to a lot of Native American pow wows.  Every time I went to one there was always Indian Fry Bread.  Sometimes the Indian Fry bread was served as a side to soups or chili.  Other times it was served under taco meat and you could add on your own fixings.  Sometimes it was also served as a dessert.  You could cover it in powdered sugar and honey or cinnamon and sugar and it was a wonderful treat.

This recipe is super simple and the bread isn't fried like most Indian Fry bread.  I'm not big on frying or cooking foods in butter so this is perfect. 

Indian "Fry" Bread Tacos (adapted from Taste of Home)

8 ounces sour cream
2 T. ranch seasoning mix
1 1/2 lbs. ground beef
1 packet taco seasoning
1 T. hot sauce
1 pkg. large refrigerated biscuits (I used Pillsbury Grands)
Optional:  cheese, olives, tomatoes, lettuce

In a small mixing bowl, mix the sour cream and ground beef.  Place the mixture in the refrigerator until ready to use.

Brown the hamburger and drain.  Add taco seasoning and mix according to the directions on the back of the taco seasoning packet.  Mix in the hot sauce.

While the hamburger is cooking, separate the biscuits and roll out into 6 in. circles.

Cook each biscuit on a skillet for 30-60 seconds or until the side is golden brown.  Flip the biscuit over and do the same on the other side.
To serve, top with the sour cream mixture, the taco meat and add any toppings you like.

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