1-2 lg. firm-ripe tomatoes
3/4 lb. mild Cheddar cheese, shredded
1 3/4 c. thinly sliced green onions
1 c. sour cream
Fry bread (see below)
Chili beans (see below)
1/2 lb. iceberg lettuce, finely shredded
1 c. purchased salsa

Slice a thin section off the top and bottom of each tomato. Then cut tomato cross-wise into 1/8 inch thick slices. On each slice make 1 cut from the edge to the center. Set aside.

Fry Bread: Mix together 2 cups all-purpose flour, 1/2 cup instant nonfat dry milk, 1 tablespoon baking powder and 1/2 teaspoon salt. Add 2 tablespoons shortening. Rub mixture with fingers until coarse crumbs form. Add 3/4 cup water and stir with a fork until dough clings together. Put dough on a lightly floured board. Knead until smooth, 2-3 minutes. Divide dough into 6 equal portions; keep covered with plastic wrap. Shape a portion of dough into a ball, then pat out on a floured board to make a 6-7 inch round. Cover with plastic wrap and repeat to shape remaining portions. You can stack the pieces of dough with plastic wrap between each.

In a pan about 9 inches wide and at least 2 inches deep, heat 3/4 inch salad oil to 375 degrees. Turning once, cook each round of dough in oil until puffy and golden brown, 1 1/2-2 minutes. Line 2 baking sheets, 12-15 inch size, with several layers of paper towels; put bread in a single layer on towels, and keep warm in a 200 degree oven until all are cooked.

If made ahead, let bread cool as fried, then package airtight; chill up to next day. Warm in a single layer, uncovered, on baking sheets in a 375 degree oven until hot, about 5 minutes. Makes 6 pieces.

Chili Beans: Sort and discard debris from 1 cup dry Great Northern beans or pinto beans; rinse well. Put beans in a 3-4 quart pan with 1 quart pan with 1 quart water; bring to boiling on high heat. Cook, uncovered, 10 minutes. Remove from heat, cover, and let stand 1 hour. Drain beans; set aside.

Rinse and dry pan and return to medium heat. Add 1 large onion, chopped and 1 tablespoon salad oil; stir until onion is translucent, 3-4 minutes. Add onion to beans. Crumble 1 pound ground beef or bulk pork sausage in pan; stirring occasionally, cook over high heat until well browned, about 10 minutes. Discard fat. Add beans and onion to meat along with 3 cups regular strength chicken broth, 1 tablespoon chili powder, 2 cloves garlic, pressed or minced and 2 teaspoons each ground cumin, dry oregano leaves and dry basil leaves.

Bring to boiling over high heat; simmer, covered, until beans are tender to bit, 1 1/2-2 hours. If you want to reduce liquid, uncover and boil chili, stirring often, until desired thickness. Use; or cool, cover, and chill up to 3 days.

To reheat stir often over medium-high heat until boiling. Makes 4 cups. Ladle chili of beans and meat onto hot fry bread. Top hot taco with cheese, lettuce, onions, tomato slice twisted for flair, salsa and sour cream.