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Hello Nancy,
I am responding to Jack in Friday, Aug. 31st newsletter asking for a recipe for Indian Fry Bread Tacos. I found a recipe and tried it. It is indeed very good! Fry Bread tacos are better than tortilla tacos! The Apache also make fry bread tacos down here on their reservation near Ruidoso, NM. Often times in the summer on the way up to the race track, you see the women on the side of the road selling fry bread and also their version of tacos. Yummy! Here is the recipe I followed:

http://www.thatsmyhome.com/

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. 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.

It is finally starting to cool down here in southern NM. I am ready to make soup again! Our favorite is my vegetable beef soup or homemade tomato soup. Both are so easy and good!
Chris in NM

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