Navajo Tacos

Ingredients
Indian Fry Bread

2 cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 cup warm water
3 cups oil for frying

Navajo Tacos 

(Note: we used a different taco recipe than the one at the source link.)

1 small yellow onion, diced

1 lb. ground beef

1 can black beans, drained and rinsed

Taco seasoning to taste

Toppings

Sour cream
Shredded cheese
Diced tomatoes
Shredded lettuce
Sliced black olives
Slice avocado
Pico de gallo
Cilantro

Instructions
Indian Fry Bread

1. In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap. Let the dough rest for 10 minutes.
2. Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface. Keep them covered with plastic wrap while you prepare to fry them.
3. Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F. Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.

Navajo Tacos

1. In a large skillet, combine the onions and meat cooking until meat is no longer pink.
2. Rinse and drain black beans and add to skillet.
3. Add taco seasoning to taste.
4. Place fry bread on serving dish and top with meat mixture.
5. Place any toppings you like on the base of fry bread and taco mixture, piling it high.

Notes: As noted above, we used a different recipe for the taco meat, so mostly I'm recording this for the fry bread recipe. Our taco recipe is simple and our kids like it. (We like it, too.) This probably would have been easy for Brittany, but I don't have a lot of experience making breads of any kind, and though my mom used made these occasionally this was my first time ever trying to make fry bread. I struggled a bit with the dough. It was quite sticky (solved by adding more flour) and I was only able to get 2 of my 8 discs to the recommended 6-inch size. The rest were smaller. Turns out they tasted really good, though, and the kids enjoyed the meal. Looking forward to having these again.

Source: House of Nash Eats