In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 teaspoon sugar.

Add 1 cup milk and stir until a dough forms. Transfer the dough to a lightly floured surface and knead just until smooth. Return the dough to the bowl, cover, and let rest 15 minutes.

While the dough rests, cook the taco meat: heat a large nonstick skillet over medium-high heat. Add 1 1/2 pounds lean ground beef and 1/2 medium onion (chopped). Break the meat apart as it cooks and cook until there is no pink remaining. Drain off any excess grease.

Reduce heat to medium, then add 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup salsa, and 1 can seasoned pinto beans to the skillet. Stir to combine and simmer 2 to 3 minutes to heat through. Keep warm while you fry the bread.

Divide the rested dough into 8 equal pieces. On a lightly floured surface, roll each piece into a 6-inch circle. Cut a small slit in the center of each circle (this helps prevent excessive puffing).

Pour about 1 inch of vegetable oil into a Dutch oven and heat the oil to 365°F (185°C). Use a thermometer to confirm the temperature before frying.

Fry one piece of dough at a time: carefully lower a dough circle into the hot oil and fry approximately 1 1/2 minutes per side, or until golden brown. Flip once. Remove to paper towels to drain. Do not overcrowd the oil.

To assemble, top each piece of fry bread with a scoop of the taco meat and your choice of toppings from the ingredient list (shredded iceberg lettuce, sliced black olives, shredded Mexican blend cheese, sour cream, salsa, guacamole, pickled jalapeños, chopped fresh cilantro). Serve immediately.