Indian Tacos with Yeast Fry Bread

In a large bowl, combine yeast, sugar, and 1/4 cup warm water. Let it sit for about 5 minutes until a frothy foam forms on top. In another bowl, whisk together the flour, salt, and baking powder. Gradually add the flour mixture into the yeast mixture in thirds, alternating with 1 cup of warm water, stirring continuously to form a firm dough.

Divide the dough into 6 equal portions and roll each into a ball. On a floured surface, flatten each ball into a round tortilla shape.

Heat vegetable oil in a deep fryer or large pan to 350°F (175°C).

Carefully drop the tortillas into the hot oil, one at a time, frying for 2 to 3 minutes per side or until golden brown. Drain on paper towels and set aside.

In a skillet, cook ground beef with one large diced onion over medium heat until browned and crumbled, about 10 minutes. Drain any excess fat. Stir in diced tomatoes with juice, tomato paste, basil, oregano, salt, pepper, and chili powder. Bring to a boil, then lower the heat and simmer for 30 to 40 minutes until thickened.

To assemble, place a piece of fry bread on a plate and spoon a generous amount of chili on top. Set out bowls of shredded Cheddar cheese, lettuce, finely chopped onion, and mild green chilies. Top each serving with cheese, lettuce, onion, and chilies to taste.