• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Fry Bread

• In a medium bowl with a blending fork, mix together 2 cups all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon salt.
• In a small saucepan, heat over low heat 1 cup whole milk with 2 tablespoons vegetable shorteninguntil the shortening starts to melt.
• Add the warm milk to the flour mixture and mix with your hands or fork to form a soft dough.
• Place dough on a lightly floured surface and pat into 1/4 - 1/2 inch thickness. Divide into 6 pieces. Roll or pat into circles of the desired thickness.
• Fry dough in 1" of hot Peanut Oil (in a Dutch oven or cast iron skillet) turning to cook on both sides until nicely browned.
• Remove from oil and drain on wire racks or paper towels. Place in a warm oven until ready to serve.

Make the Indian Tacos

• In a large skillet, brown 1 1/2 pounds ground beef on medium heat.
• Stir in 14 oz. black beans, 2 teaspoons ground cumin, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Continue to cook for 1-2 minutes.
• Add in 14 oz. black beans3 tablespoons tomato paste. Stir to combine.
• Pour 1 cup water over the meat and bring mixture to a boil. Reduce heat and simmer on low heat for 30-45 minutes until water has cooked out.
• Serve meat mixture on top of fry bread with your choice of toppings: 3 cups shredded lettuce, 8 oz cheddar cheese, 1 cup salsa, and/or diced tomatoes, avocados, and sour cream. Serves 4-6.