Crispy Fry Bread Tacos

Where have I been all my life? I had not tried fry bread for taco shells until my daughter Alison suggested I make them and I am so glad she did. They are my new favorite shells for tacos!
But then deep fried dough, how can you go wrong. Don't you just love the odd shape of this taco? That's the fun part, you can make the taco shells any shape you want.
This is more of a suggestion than a recipe. The amount of beef I used is what I use to serve approx 4 people. Use amount according to how many you want to feed. And if you have made too much..oh well you have delicious leftovers! And if you have leftovers you will be very happy the next day when lunch time rolls around:)

Shells:

• Use your favorite bun dough for the shells or you can purchase bun dough from the frozen department in the supermarket. When baking buns I set aside a small amount of dough depending on how many shells I want to make. 
• If you want to make the shells later you can store the dough in a covered bowl in your refrigerator for a couple of days.

1. Pinch small pieces of dough approximately the size of a large egg. Sprinkle a bit of flour on your counter and roll out each piece fairly thin. 
2. Deep fry 2 pieces of dough at a time in hot oil over medium high heat just until golden on one side, turn over and cook until golden on the other side, they will be crispy. Place on paper towels to allow paper to absorb excess oil.
3. Set aside until ready to assemble tacos.

• 1 pound ground beef
• 3 tablespoons taco seasoning
• 1 cup water

1. Place ground beef in a skillet over medium high heat. Chop meat fine with a spatula as it browns. Once browned, drain remaining fat from pan.
2. Add taco seasoning, water and simmer for 5 minutes or until most of the water is absorbed.

Toppings:

• Cheddar cheese, grated
• Lettuce, chopped
• Tomatoes, chopped
• Taco sauce
• Sour cream

1. Place taco shell on plate, top with cheese, lettuce, and tomatoes.
2. Drizzle taco sauce over top and add desired amount of sour cream.
3. Enjoy!

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