Ingredients

Sauce-- 1 lb of hamburger 1 large onion minced 2 sm. cans of tomato paste 1 big can tomatoes 1 tsp basil 1/2 tsp oregano salt, pepperchile powder to tasteTopping: 1 head iceberg lettuce, shredded 1/2 lb cheese grated coarse Fry onion and HB meat broken up loose. Sprinkle some salt and chile powder over it. Add tomato paste and 4 cans of water adn the canned tomatoes and their juice. --break up tomatoes and stir it around. Taste for seasoning. Simmer til meat and onions are done and sauce is thick, 30-40 mins. Assembling:- put that 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 shredded lettuce. You could also add more chopped uncooked onions to it or also some mild green chiles, chopped up finely. Enough for 8-10 frybreads. Frybread- Make 8-10 small ones or 5 big flat ones for Indian Tacos. 2 c. flour 3 tsp. baking powder 1 tsp salt 1 c. milk deep hot fat in frypan or fryer Sift dry . Lightly stir in milk. Add more flour as needed to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized limps and shape into a disk. For Indian tacos, the disk must be rather flat, with a depression- almost a hole- in the center of both sides. Make it that way if the fry bread is going to have sauce over it. Smaller, round ones are made to put on a plate. Fry in oil (about 375F) until golden and done on both sides, about 5 minutes. Drain on absorbent paper towel. (Phyllis Jarvis, Paiute)

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