Yeast Fry Bread Indian Tacos

Combine yeast, sugar, and 1/4 cup of lukewarm water in a large mixing container and let it sit for about 5 minutes, allowing the yeast mixture to develop a foamy surface.

In a separate bowl, whisk together flour, 1 teaspoon of salt, and baking powder. Gradually incorporate the dry ingredients into the yeast mixture by adding them in small portions, alternating with 1 cup of warm water in three equal parts. Mix the dough thoroughly until it forms a solid mass.

Divide the dough into six equal pieces and shape each piece into a spherical ball on a surface dusted with flour. Flatten the dough balls into thin, round tortillas.

Heat about 1/2 inch of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Carefully place the tortillas, one at a time, into the hot oil and fry until they turn golden brown on both sides, flipping them once, for 2 to 3 minutes per side. Remove the tortillas from the oil with a slotted spoon and place them on paper towels to drain excess oil.

In a skillet over medium heat, cook and stir ground beef with 1 large minced onion until the meat is browned and crumbly, taking about 10 minutes. Drain any excess grease from the skillet and stir in diced tomatoes with their juice, tomato paste, basil, oregano, salt, black pepper, and chili powder. Bring the mixture to a boil and then reduce heat to low; let it simmer for 30 to 40 minutes, or until the desired consistency is achieved.

Place a piece of fry bread on a plate and ladle a generous portion of the chili onto it. Transfer Cheddar cheese, lettuce, 1 cup finely chopped onion, and mild green chilies into separate containers. Top each portion with about 1 tablespoon of Cheddar cheese and add desired amounts of lettuce, onion, and chilies.