Arizona's sandwich may be walking a fine like between taco and sandwich, but in my eyes if you put another piece of fry bread on top it would make it a sandwich. I like open faced sandwiches and burgers, you can save on the carbs and feel less guilty for eating fries with your burger.
Prep time: 20 mins
Cook time: 30 mins
-1 (13.8 oz.) can classic pizza dough
-Oil for frying, enough to be about an inch deep
-1 Tbsp. oil
-1 lb. ground beef, turkey or chicken (I used 85% lean beef)
-1 (15.5 oz) can kidney beans, drained, rinsed
-1 (10 oz.) can Ro*Tel diced tomatoes and green chilies
-1 (4.5 oz.) can chopped green chilies
-1 tsp. each chili powder, cumin, garlic powder, salt
-Diced red onion
-Diced green onion
1.On a floured surface, roll out the pizza dough and cut into 4 equal pieces. Roll each piece into a ball then, using the palm of your hand, flatten out into a ¼ inch thick pancake, about a 5-6 inch wide circle. Repeat for each piece of dough. Set aside.
2.Begin making the taco filling by heating the oil in a saute pan on medium heat. Add the meat and break it apart. When it's almost cooked all the way, use a potato masher to crumble it.
3.Stir in the remaining taco ingredients and cover. Reduce heat to medium low.
4.Now it's time to fry the dough. Heat oil in a pot with high walls or a cast iron skillet on medium heat for about 5 minutes. Pinch off a piece of the dough and place it in the oil. If it starts to bubble, the oil is ready.
5.When the oil is ready, poke a hole in each piece of dough so it fries evenly. Place the dough in the oil and use a spatula to move it around so it doesn't stick to the bottom. You should fry about 2-3 minutes each side. Anything faster, and it may not cook all the way through, so adjust your heat accordingly.
Placed the fried dough on a plate lined with a paper towel to dry and cool.
6.Place the frybread on a plate and top with taco filling (drain the liquid) and garnish with your favorite toppings.
Author: Jenn @ The Spice Kit Recipes