Whisk flour, baking powder, salt, and sugar in a bowl.
Stir in warm water or milk and the oil until a shaggy dough forms. Add liquid slowly so the dough stays soft, not sticky.
Turn onto a lightly floured surface and knead 1 to 2 minutes—just until smooth. Do not overwork or you’ll lose tenderness.
Cover and let the dough rest 20 to 30 minutes to relax the gluten. This helps the rounds puff and prevents shrinkage.
Cook the meat: Brown ground beef in a skillet over medium heat, breaking it up. Drain excess fat if needed.
Season: Add chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Stir in water or broth and simmer 3 to 4 minutes until saucy.
Warm the beans: In a small pan, heat beans with chili powder, cumin, salt, and a little water until steamy.
Chop and set out toppings: Lettuce, tomatoes, onions, cheese, cilantro, and lime.
Divide dough into 6 to 8 equal pieces for taco-sized rounds.
Roll each piece into a ball, then flatten with your hands or a rolling pin to 1/4-inch thickness. Aim for 5 to 6 inches wide.
Don’t make them too thick or the centers won’t cook through. If the dough springs back, rest it 5 more minutes.
Heat 1 to 1.5 inches of oil in a deep skillet to 350°F to 365°F. Use a thermometer for accuracy.
Slide in one dough round at a time. Fry 60 to 90 seconds per side until golden with light blisters. They should puff almost immediately.
Drain on a rack or paper towels. Sprinkle with a pinch of salt while hot.
Repeat with remaining rounds, adjusting heat to keep oil temperature steady.
Layer warm fry bread with beans and spiced meat.
Add lettuce, tomatoes, onions, and cheese.
Finish with sour cream or crema, salsa, cilantro, and a squeeze of lime.
