Indian Tacos Deluxe Food

INDIAN TACOS DELUXE

Indian Tacos Deluxe image

Tasty and flavorful. A yummy chili on a soft moist fry bread topped with lettuce, onions, tomatoes, cheese, and sour cream.

Provided by SHERELC

Categories Main Dish Recipes Taco Recipes Fry Bread Taco Recipes

Time 1h45m

Yield 12

Number Of Ingredients 23

Ingredients

1 tablespoon butter
1 onion, chopped
2 (15 ounce) cans pinto beans, undrained
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can pork and beans
1 (16 ounce) can tomato sauce
¼ cup water
3 tablespoons sugar
½ (1.25 ounce) package chili seasoning mix
1 teaspoon chili powder
½ teaspoon seasoned salt
3 cups all-purpose flour
2 tablespoons baking powder
6 tablespoons white sugar
½ teaspoon salt
2 cups water, or as needed
1 cup all-purpose flour
3 cups vegetable oil for frying
2 cups shredded lettuce
2 tomatoes, chopped
1 cup shredded Cheddar cheese
1 onion, chopped
½ cup sour cream

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.

Nutrition Facts : Calories 450.5 calories, Carbohydrate 70.3 g, Cholesterol 19.1 mg, Fat 13.4 g, Fiber 8.8 g, Protein 14.6 g, SaturatedFat 4.9 g, Sodium 1133.9 mg, Sugar 16.8 g

CHILI, KID FRIENDLY, BIG BATCH

Chili, Kid Friendly, Big Batch image

Here is the recipe I use where I work, the kids love it. Even though I make 16 liters it is all gone. I also use it for Chili Dogs and Indian Tacos. I have also made this at home using my roaster oven. I froze the extras in foil pans. Finally got around to measuring my spices so you know about how much to put in.

Provided by tasb395

Categories Beans

Time 30m

Yield 16 liters

Number Of Ingredients 12

Ingredients

5 lbs ground beef
8 sweet bell peppers, various colors, diced
8 celery ribs, chopped
4 onions, diced
2 (100 ounce) cans kidney beans
2 (100 ounce) cans tomato sauce
1 (100 ounce) can diced tomatoes
1/4 cup minced garlic, I use jarred
1 cup beef bouillon powder (to taste)
2 cups chili powder (to taste)
1/4 cup dried basil
2 tablespoons dried thyme

Steps:

Cook hamburger with peppers, celery and onions. Once hamburger is cooked put into colander and rinse off with hot water to remove fat.
Put meat mixture into the pot again, add remaining ingredients.
Bring to a simmer and cook until vegetables are soft.
Note: If you want you can add 4 bay leaves also. Can use a mixture of beans also.
Freezes beautifully.

Nutrition Facts : Calories 838.1, Fat 27.4, SaturatedFat 9.3, Cholesterol 96.4, Sodium 3660.4, Carbohydrate 105, Fiber 30.6, Sugar 32.5, Protein 54.1

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