Add flour, baking powder, and salt using a large mixing bowl. Warm water (and milk, provided one uses it) should be added slowly in the form of the mixture, adding a couple of spoonfuls of it, until the dough starts to unite. Rub it with your bare hands. A soft and supple dough you desire, not clodded.

Place the bowl in a clean towel and leave to rest for half an hour. This helps the dough to relax hence making it a lot easier to roll the fry bread puffs and your fry bread puffs emerge well after frying.

When the dough has rested, divide it into 6 balls of equal weight. Cut them into circles 6 inches to 1/ 4 inch thick on a lightly floured plate. They need not be in any way precise, just rustic, too!

The deep skillet is heated on medium-high heat with approximately 1 inch of oil in it. And to know whether the oil is hot, place a little piece of dough in the oil, provided that the little piece sizzles and reaches the surface, you are prepared to proceed.

Place the pieces of dough in the oven one at a time, 12?3? minutes or approximately one to two minutes on each side until they are puffed and all sides are golden brown. It is flipped using tongs and once flipped, it is put in a paper towel lined plate so that it can drain any excess oil.

In another skillet, heat olive oil on medium fire. Perish, Add peas and onion (cut into dice) and cook until soft, 3 minutes or so. Add some garlic and cook for another half a minute.

Put in beef and cut it with a spoon. Bake till very dark brown, and empty of excess fat. Add pepper, tomato sauce, cumin, oregano, salt, and chili powder. Bring to the boil and boil for between 5 and 7 minutes until thick and good.

Now for the fun part! Take a fry bread on a plate and heat it. On top add a big pat of taco meat. Then add tomatoes, sour cream and cheese shredded. Adding and taking away random cilantro or two onions of green to achieve that light injection of color.

Eat it, and the cheese is hot on the bread.