Yesterday, October 4th was National Taco Day. Around here Sunday is a day of worship and rest. So, today we are celebrating a day late with Indian Tacos – a recipe that Kevin brought back to us from a mission work trip that he had the opportunity to take many years ago to South Dakota. They are a little messy to make, but well worth it!
Back to Sunday – A typical Sunday includes the following activities: chores, church, dinner, a little rest, chores, church, supper, and calf chores. Yesterday we were excited that Emily was home from college for the afternoon as she spoke at the conclusion of the CROP Walk at church Sunday night.
Taco Toppings Indian Fry Bread
2 – 16 oz. cans of refried beans 1/4 cup sugar
1 lb. ground beef 2 cups flour
1 pkg. taco seasoning 3 tsp. baking powder
Shredded lettuce 1 tsp. salt
Shredded cheese 1 cup water (or enough to
Sour cream, salsa, or guacamole make a soft dough)
Brown ground beef, stir in refried beans and Taco seasoning.
Mix Fry Bread ingredients together. Pat out Fry Bread dough in flour and fry in 1 to 2 inches of oil at 350 degrees until brown. (Flip when one side is browned.)
Spread meat mixture on Fry Bread. Top with toppings of choice. ENJOY!
“Compliments of Cedar Pass Lode, Badlands National Park, Interior, South Dakota.”
Have a great week!