Brown your ground beef in a heavy skillet. Drain excess oil. Add packet of taco seasoning, and pinto beans and mix well. Add a little water if necessary to keep from drying out. Keep covered on a low setting until ready to use.
Fry Bread: Mix flour, baking powder, and salt in a mixing bowl. Add water, and lightly knead (with floured hands). Split the dough into 4 equal size portions (or 8 if you are doubling the recipe and desire 8 small fry breads) You can also split into 2 portions for 2 large fry breads. Please Note: don't over knead as the fry bread may turn out too tough. Also when adding the water, start with 1/3 cup and add a little more water at a time until the dough sticks together.
Roll out the dough (best to use a rolling pin) on a lightly floured board. Aim for the thickness of the dough to be around 1/4″. Cut a small hole into the center of the pieces of dough.
Use preferably a cast iron pan to heat up the shortening, or a heavy skillet. The depth of your shortening or oil should be around 1.5 – 2 inches or so. Once the oil is hot enough (aim for around 350F), drop in your piece of dough and fry each side until golden grown. Place the fried bread onto a plate lined with paper towel, to absorb the excess oil.
Once the fry bread is done, top them with the seasoned beef and pinto mean mixture. Add shredded romaine lettuce, diced tomato, and shredded cheddar cheese.