Indian Tacos

• Hamburger version:
• Flatbread:
• 3 cups of flour
• 2 tsp. baking powder
• 1 tsp. salt
• 1 cup of water
• Sauce:
• 1 lb hamburger
• 1 large onion minced
• 2 small cans tomato
• paste
• 1 big can tomatoes
• 1 tsp basil
• 1/2 tsp oregano
• salt, pepper, chile
• powder to taste
• Topping:
• 1 head iceberg lettuce
• shredded
• 1/2 lb cheese grated
• coarse
• Diced fresh tomato
• On the counter:
• bowl of fine-chopped onion
• bowl of mild green chiles
• chopped up fine
• You may want to serve sour cream and salsa with them but isn't necessarily traditional.

1. Mix all Flatbread ingredients together until soft dough forms. Roll out lemon sixed balls of dough until they are not quite as thick as a pencil. Make 2 small slits near center took keep them from bubbling as much. Let them sit fro thiry minutes before deep frying them. Drain on papertowels and then top them.
2. Fry onion and hamburger broken up loose. Sprinkle some salt and chile powder over it. Add tomato paste and 4 cans of water and the canned tomatoes and their juice -- break up tomatoes and stir it around. Taste for seasoning. Simmer till meat and onions are done and sauce is thick, 30 - 40 minutes. Assembling: put the flat fry bread on a paper plate and spread sauce over it (don't be stingy). Put a handful of cheese on it and top with a handful of shredded lettuce. People add their own choices of chopped raw onion, chiles (and maybe some other favorites) from the bowls. In some areas, the culture favors the addition of hot chiles to this sauce (not in ours).

version, flatbread, flour, baking powder, salt, water, hamburger, onion, tomato, paste, tomatoes, basil, oregano, salt, topping, coarse, tomato, counter, bowl of finechopped, bowl of mild, salsa

Taken from www.epicurious.com/recipes/member/views/indian-tacos-1242661 (may not work)