1 lb. ground beef, turkey or chicken (I used 85% lean beef)
1 (15.5 oz) can kidney beans, drained, rinsed
1 (10 oz.) can Ro*Tel diced tomatoes and green chilies
1 (4.5 oz.) can chopped green chilies
1 tsp. each chili powder, cumin, garlic powder, salt
Toppings
Shredded cheese
Chopped tomatoes
Diced red onion
Diced green onion
Chopped cilantro
Olives
Avocado/Guacamole
Salsa
Sour Cream
Instructions
On a floured surface, roll out the pizza dough and cut into 4 equal pieces. Roll each piece into a ball then, using the palm of your hand, flatten out into a ¼ inch thick pancake, about a 5-6 inch wide circle. Repeat for each piece of dough. Set aside.
Begin making the taco filling by heating the oil in a saute pan on medium heat. Add the meat and break it apart. When it's almost cooked all the way, use a potato masher to crumble it.
Stir in the remaining taco ingredients and cover. Reduce heat to medium low.
Now it's time to fry the dough. Heat oil in a pot with high walls or a cast iron skillet on medium heat for about 5 minutes. Pinch off a piece of the dough and place it in the oil. If it starts to bubble, the oil is ready.
When the oil is ready, poke a hole in each piece of dough so it fries evenly. Place the dough in the oil and use a spatula to move it around so it doesn't stick to the bottom. You should fry about 2-3 minutes each side. Anything faster, and it may not cook all the way through, so adjust your heat accordingly.
Placed the fried dough on a plate lined with a paper towel to dry and cool.
Place the frybread on a plate and top with taco filling (drain the liquid) and garnish with your favorite toppings. Yum!
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/arizona-navajo-indian-taco/