Prep the ingredients per the instructions above.

Make the salsa: Add all the ingredients in a blender (except the chips) and pulse until chopped well. Season with salt and pepper. Refrigerate or set aside.

In a mixing bowl, combine the all-purpose flour, baking powder, and salt.

Gradually add warm water to the dry ingredients while stirring. Continue mixing until a dough forms.

Transfer the dough to a floured surface. Knead the dough for about 5 minutes until it becomes smooth.

Place the dough back into the mixing bowl. Cover it with a damp cloth and let it rest for approximately 30 minutes.

Divide the dough into small balls (about golf ball-sized). Roll each ball into a round, flat shape, ensuring it's not too thin.

In a deep frying pan or pot, heat vegetable oil to around 375°F (190°C).

Carefully place one round of dough into the hot oil. Fry each side until golden brown, flipping as needed. This should take about 2-3 minutes per side.

Once golden brown, use a slotted spoon to remove the fry bread from the oil. Place it on a paper towel-lined plate to drain excess oil. Allow the fry bread to cool slightly before serving.

Heat a skillet or frying pan on medium heat. Add ground beef, cumin, salt, pepper, and garlic powder. Cook until fully browned.

Assemble fry bread tacos: Place Indian fry bread on serving plates. Evenly distribute the cooked ground beef, beans, shredded lettuce, diced tomatoes, and shredded cheddar cheese.

Mix the ingredients for the homemade lemonade.

Serve the Navajo tacos with sour cream, chips and salsa, and lemonade.