Indian Tacos Deluxe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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
• 1/4 cup water
• 3 tablespoons sugar
• 1/2 (1.25 ounce) package chili seasoning mix
• 1 teaspoon chili powder
• 1/2 teaspoon seasoned salt
• 3 cups all-purpose flour
• 2 tablespoons baking powder
• 6 tablespoons white sugar
• 1/2 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
• 1/2 cup sour cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large pot over medium heat. Add the first chopped onion and cook 5 minutes until soft.

2. Stir in both kinds of canned beans with their liquid, the pork and beans, the tomato sauce, the water, the 3 tablespoons sugar, the chili seasoning mix, chili powder and seasoned salt. Simmer uncovered over low heat 30 minutes, stirring often, until thick.

3. Whisk the 3 cups flour, baking powder, 6 tablespoons white sugar and salt in a large bowl. Add the water gradually and stir until a soft dough forms. Cover and rest 30 minutes.

4. Dust a counter with the 1 cup flour. Divide the dough into 12 balls and flatten each into a 6-inch (15 cm) round about 1/4 inch (6 mm) thick.

5. Heat the vegetable oil in a deep heavy skillet to 375°F (190°C). Fry each round 1 to 2 minutes per side until golden brown. Drain on a rack or a plate lined with paper towels.

6. Spoon the warm bean mixture onto each fry bread. Top with shredded lettuce, chopped tomatoes, the second chopped onion, shredded Cheddar and a dollop of sour cream. Serve immediately.