Indian Fry-bread Tacos

Fry bread mix:
4 C. white flour
1/2 t. salt
1 T. baking powder
1 3/4 C. lukewarm water

Indian taco toppings:
1 22-oz. can of chili beans (or make your own pot of beans)
4 large ripe tomatoes
1 head of lettuce
2 lbs. Missouri grass fed beef hamburger
1 lb. cheddar cheese

Fry bread:
Combine all dry ingredients. Add water and knead until dough is soft but not sticky. Add more flour if needed. Let dough sit for 4 hours and knead occasionally. Shape dough into balls the size of a small apple. Roll out dough to the size of a tortilla. Dough should be about 1/2-inch thick. Poke a small hole in the middle. Fry dough mixture in hot vegetable oil; oil should be about an inch deep. Brown on both sides. Drain and serve hot. (A shortcut for flour mixture is Gold Medal Self-Rising Flour and water; 4 cups self-rising flour and 2 cups lukewarm water.)

Indian taco toppings:
Cook hamburger and season to your taste. Prepare beans. Dice tomatoes, chop cheese, shred lettuce. Spread meat and bean mixture on hot bread, top with lettuce, tomatoes and cheese.