For the Navajo Fry Bread: Mix the dry ingredients in a large bowl. Heat the milk and water together. once hot, slowly add in the hot liquid a little at a time, mixing with fingers until it forms a ball that pulls away from sides of the bowl.
Add more flour or water as needed to form a dough that is not too sticky. Cover and let the dough rest for 10 minutes. Pour 1 inch of oil in a large skillet. Set a thermometer on the edge of the skillet and heat to 375 degrees F.
Meanwhile, cut the dough into 10 equal pieces. Flatten the balls and gentle stretch out the edges while turning to form a 6-7 inch disks. The thinner the better. (You could also roll them out on a lightly floured board, but pulling the dough is more fun.) Roll them out all at once, so they have a little time to rest before they go in the fry. Restretch them right before placing in the oil if needed.
Make a tiny hole in the middle of each disk, so the dough doesn't balloon up as it fries. Lay them out in a single layer so they don't stick together.
Gently lay one dough disk in the hot oil pressing down with tongs so the oil goes over the top of the dough. Fry until golden brown around edges, then turn over and cook until the color matches, usually 20-30 seconds per side. Place on paper towels to drain. Repeat until all the dough disks are cooked. *For lighter more flexible fry bread fry quickly, but if you want them crunchy, fry a little longer per side to golden-brown.
For the Navajo Tacos: Set a large skillet or saute pan over medium heat. Add the ground beef to the skillet. Break the meat into small pieces with a wooden spoon. Once it starts releasing its fat, add in the chopped onions, garlic, and all pieces. Continue cooking the meat until it is well browned. Then mix in the kidney beans, toamtoes, and green chiles. Simmer another 2-3 minutes. Then turn off the heat.
Once the Indian Fry Bread and Taco Meat are ready, start building tacos. Scoop the taco meat onto the fry bread. Then top with shredded lettuce, pico de gallo, and any other topping you like. Serve warm.
Cinnamon Navajo Fry BreadEnjoy the fry bread as-is sprinkled with cinnamon sugar. Mix 2 tablespoons of sugar with 1 teaspoon ground cinnamon. Then sprinkle it over the hot fry bread!