Indian Tacos Deluxe

1 tablespoon butter

1 onion, chopped

2 (15 ounce) cans pinto beans, undrained

1 (15 ounce) can kidney beans, undrained

1 (15 ounce) can pork and beans

1 (16 ounce) can tomato sauce

¼ cup water

3 tablespoons sugar

½ (1.25 ounce) package chili seasoning mix

1 teaspoon chili powder

½ teaspoon seasoned salt

3 cups all-purpose flour

2 tablespoons baking powder

6 tablespoons white sugar

½ teaspoon salt

2 cups water, or as needed

1 cup all-purpose flour

3 cups vegetable oil for frying

2 cups shredded lettuce

2 tomatoes, chopped

1 cup shredded Cheddar cheese

1 onion, chopped

½ cup sour cream

Melt butter in a skillet over medium heat and cook and stir 1 chopped onion in the melted butter until onion is translucent, about 5 minutes.

Place a large saucepan over medium-high heat and pour in pinto beans, kidney beans, pork and beans, tomato sauce, cooked onion, and 1/4 cup water, stirring to combine. Bring the mixture to a boil, reduce heat to low, and stir in 3 tablespoons sugar, chili seasoning mix, chili powder, and seasoned salt. Let the chili simmer while you finish the remaining steps, 10 to 20 minutes. Stir chili occasionally.

Mix 3 cups flour with baking powder, 6 tablespoons sugar, and salt in a large mixing bowl; stir in 2 cups of water or amount needed to make a workable dough. Spread 1 cup flour onto a work surface and scoop up about 1/4 cup of dough; drop it onto the flour and sprinkle surface with flour. Roll the dough into a flat round tortilla.

Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).

Gently lay tortilla into the hot oil and deep fry until golden brown on both sides, 2 to 3 minutes per side. Dough will expand as it fries. Remove fry bread and drain on paper towels; continue to make and fry pieces of dough until all dough has been used.

Place lettuce, tomatoes, Cheddar cheese, 1 chopped onion, and sour cream into separate bowls. To serve, spoon a ladle of chili onto each fry bread and sprinkle with desired garnishes; top each serving with a dollop of sour cream.