INDIAN TACOS

 

1 cup flour – Makes 4 to 5 tacos*

2 teaspoons baking powder

2 tablespoons sugar

1 teaspoon salt

 

1 tablespoon shortening

3/4 cup warm milk – Takes less milk*

Flour

Oil for frying

 

Browned ground meat – Add canned pinto beans*

Lettuce

Grated cheese

Chopped tomatoes

Sour cream, guacamole*

 

Chopped onion

Salsa

In large bowl, stir together flour, baking powder, sugar and salt. Cut in shortening. With fork, gradu­ally stir in enough milk to form soft dough. Put on lightly floured board and knead until smooth. Roll out until 1/4-inch thick. Cut into squares, pat to size of saucer and cut short slit in center of each. Heat oil in electric skillet to 350° 400 degrees*, fry tortilla turning once, until puffed and golden. Top with any or all of the browned ground meat, lettuce, cheese, tomatoes, onion and salsa sauce.

 

*Drain meat after cooking.  Add beans with liquid and enough water to cover meat and beans.  Season with Taco seasoning to taste.  Simmer 15 to 20 minutes.

 

*Recipe modified by Freda Kuntz.