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2 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
3/4 c. warm water (about)

Measure flour, baking powder and salt into mixing bowl.
Slowly add warm water to make soft dough; blend thoroughly.
Allow dough to sit at least 1/2 hour before shaping. Pinch off
small balls and pat back and forth in hands, pulling gently,
until very thin. Or, you can roll this and cut in 6-inch round
circles. Fry in hot oil, about 2 inches deep, until golden
brown on each side. Drain on absorbent paper.
To make Navajo Tacos: Place one fry bread on plate.
Spoon on beans, meat mixture. Sprinkle with shredded lettuce,
chopped tomatoes and grated cheese.

Bean Meat Mixture For Navajo Fry Bread:
3 c. pinto beans, soaked
1 1/2 lb. ground beef
1/2 c. chopped onion
1 can (8 oz.) tomato sauce
1 tsp. salt or to taste
1 tsp. pepper or to taste
1 Tbsp. chili powder or to
Cover beans with water and soak overnight. In a 3 quart
slow cooker pot or kettle, cook beans about 8 hours or until
tender, adding water as needed. In a skillet, cook ground beef
and onion until onion is translucent. Add tomato sauce, salt,
pepper and chili powder. Stir meat onion mixture into cooked
beans and simmer an additional hour, until flavors blend well.
If desired, flour may be added to thicken mixture.

Navajo Burritos And Ba'H Parfaits:
To make Navajo Burritos: Before frying Navajo Bread,
sprinkle on rolled out dough some cooked ground beef, with
chopped onion and green pepper, seasoned. Pinch edges gently
to seal and fry in hot oil until golden on each side. Serve
topped with grated cheese, chopped tomato, etc.
For Ba'H Parfaits: Place one Navajo Fry Bread on
serving plate. Top with cherry or blueberry pie filling (fresh
strawberries or other fresh fruit is delicious) and dollops of
sweetened whip cream.

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