3 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 c. milk
1 1/2 c. warm water - more or less depending on flour
1 inch of oil in 10 inch fry pan

Combine flour, baking powder and salt in mixing bowl. Add milk, blending thoroughly. Add warm water in small amounts and knead dough until soft but not sticky. Cover bowl and let stand for 15 minutes.

Pull off large egg-sized balls of dough and roll out into rounds about 1/4 inch thick. Cut hole in center of each round to allow dough to puff.

In a 10 inch skillet, fry rounds in shortening - I use oil, until bubbles appear on top of dough. Turn over and fry on other side until golden.

Note: I usually mix in morning so kids can have fry bread for breakfast - cinnamon and sugar. I refrigerate the dough and make fry bread for tacos at supper.

TACO TOPPING:

2 lbs. lean ground meat
1 med. onion (pulverized in blender)
1 reg. size can pork and beans
1 can tomato soup
Salt and pepper to taste

Brown ground beef and onion. (I pulverize the onion so kids don't know it's there. When they can't see the onion - they don't know you've used it. Shhh!)

Add pork and beans and tomato soup and cook thoroughly. While this is simmering you can make fry bread. Whatever is leftover can be frozen for another meal. 1/2 head lettuce, shredded 1 med. onion, chopped 1/2 lb. Longhorn cheese, shredded Black olives, sliced (optional) Sour cream (optional) Guacamole (optional)

I set the above in bowls on table so everyone can build their own taco. Yuymme and very filling!