Beef Fry Bread Tacos
3 lb lean (at least 80%) ground beef
1 cup chopped onions
2 to 3 chipotle chiles in adobo sauce, finely chopped
2 teaspoons adobo sauce (from jar)
1 teaspoon salt
1 teaspoon ground cumin
2 teaspoons chile powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1 cup water
4 frozen dinner roll dough (raw), thawed as directed on bag
Canola oil for frying
1. In slow cooker, stir together Ground Beef ingredients. Cover; cook on High heat setting 2 hours. Stir mixture to break up beef. Cover; cook 2 hours longer or until beef is no longer pink. With slotted spoon, remove beef from slow cooker; place half in bowl and keep warm. Place remaining half in freezer container or freezer plastic bag; freeze for another use.
2. With hands or rolling pin, flatten dinner roll dough into rough rounds about the diameter of a small taco shell. If sticky, dust with flour.
3. Heat cast-iron or deep skillet over medium-high heat. Fill with about 1/2 inch of canola oil; heat oil until hot. Fry dough rounds in batches a few minutes per side or until dough is deep golden brown. Flip; repeat. Remove fried bread to plate lined with paper towels to drain.
4. Top fry bread with beef and desired toppings. Serve with a knife and fork, or if you don't mind a little mess, just like a regular taco.