Navajo Tacos

INGREDIENTS
For the meat
1 lb ground beef
1/4 cup flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon cumin
1/2 cup water

For the tortillas
3 cups flour
1 tsp. salt
2 tsp. baking soda
1/2 cup butter
3/4 cup water
Vegetable Oil for frying

For the toppings
1 head Romaine lettuce, shredded
4 large tomatoes, diced
Shredded Cheese

To make the taco meat, combine all ingredients in a bowl except water. Mix well as you would in making a meat loaf. Pour water into pan and add meat. Stir occasionally breaking up any large chunks. Cook for about 5-10 minutes or until done.
To make the tortillas, combine the flour, salt and baking soda in a large bowl. Add the melted butter and water. Stir just until a moist dough forms (it should be stiff enough to hold together). Divide into 6 equal pieces and roll each piece into an 8-inch round.
In a large skillet, add enough oil to be 1 inch deep. Heat over medium heat until oil is hot. Carefully slip tortillas, one at a time, into the hot oil. The dough will bubble in a few seconds. Cook for about 45 seconds, until slightly browned, and flip to cook the other side, about 15-20 seconds until lightly browned. Remove and drain on paper towels. Repeat for remaining tortillas.
To assemble tacos, spoon a few tablespoons meat into each taco, and top with your favorite additional toppings.

• 
• 
• 
• 
•