Dough-

In the bowl of a stand mixer combine the water, yeast and sugar and slightly mix with a spoon. Let sit for 5-10 minutes until starting to foam. Add melted butter, dry milk powder, and salt and mix again lightly with a spoon.

Attach bowl to the stand mixer fitted with a dough hook and add the flour. Knead the dough on medium speed for 5-7 minutes till the dough is smooth and comes together, scraping the sides of the bowl if needed. Cover with plastic wrap and let rise till doubled, about 30-60 minutes.

Lightly grease 2 rimmed baking sheets and set aside.

After risen, punch dough down lightly and divide into 8 pieces. Roll dough out on a non-floured surface into roughly a 6-inch circle and then place on tray, making sure to not overlap the dough. Cover with plastic wrap and let the dough puff up, about 15-20 minutes.

Pour oil into a 8 quart pot till about 2 inches deep and heat over medium high heat. Once oil is heated slice a one-inch slice in the middle of each dough round to prevent giant bubbles in the middle. Cook 1-2 dough rounds at a time, flipping once lightly golden brown. When cooked through, remove to a wire cooling rack. If the bread is cooking too fast, lower heat a little.

Meat Mixture-

While dough is on its second rise, you can start on the meat mixture.

Pour one tablespoon of oil in a medium-large pan and add onion. Cook onions till soft, about 4-5 minutes and then add all the seasonings in. Continue cooking for about 30 seconds to 1 minute and then add the ground beef. Brown meat till cooked through, breaking up meat while cooking. Add salsa, remove from heat and stir to combine.

In a small bowl pour drained and rinsed beans. With a fork, smash the beans till about half of them appear to be smashed.

Add the beans into the meat mixture, return to heat and stir till heated through.

Serve fry bread with a scoop of the meat mixture and your favorite taco toppings.