FRY BREAD:

2 c. unbleached flour
1/2 tsp. salt
1/2 c. instant dry milk powder
1 tbsp. baking powder
1 1/2 tbsp. solid shortening
2/3 to 3/4 c. water
Vegetable oil for frying

TACO FILLING:

1 lb. ground beef
1/2 c. chopped onion
1/2 tsp. salt
Pepper to taste
2 (15 oz.) cans ranch or chili-style beans, undrained
1 (4 oz.) can diced green chilies
1 lb. grated Cheddar cheese
2 chopped tomatoes
Shredded lettuce
Salsa

Mix dry ingredients; cut in shortening as for pastry. Add water gradually, mixing to form a firm ball. Divide into 12 balls; let rest, covered, for 10 minutes. Roll each ball into 6-inch circle. Cut 1/2 inch diameter hole in center of each circle.

Heat 1 inch oil in Dutch oven to 400 degrees. Slip each circle into oil; fry each side about 1 minute or until puffed and golden. Drain; serve warm with butter, honey and fresh lemon juice.

To make tacos, brown beef, onion and seasonings; drain. Stir in beans; cook 5 minutes. Place fry bread on baking pan; spread each with 1/2 cup taco mixture. Sprinkle with cheese and chilies. Bake at 350 degrees until cheese melts. Serve with lettuce, tomato and salsa. Yield: 12 fry breads.