Whisk flour, baking powder, and salt in a large bowl. Add warm water and 1 tablespoon oil, stirring until a shaggy dough forms. Turn onto a lightly floured surface and knead 2 to 3 minutes until smooth. The dough should be soft but not sticky. Cover with a damp cloth and let rest 15 minutes while you make the topping.

Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until no pink remains, about 6 to 8 minutes. Drain excess fat if needed.

Stir in taco seasoning, water, and pinto beans. Bring to a simmer and cook 5 minutes until slightly thickened. Keep warm over low heat.

Pour 2 cups oil into a cast iron skillet or Dutch oven, filling about 1 inch deep. Heat to 350°F, or until a small piece of dough sizzles immediately. Divide dough into 4 equal pieces. On a floured surface, pat or roll each into a thin 7-inch circle, about 1/4 inch thick. Pierce the center once with a knife to prevent puffing.

Carefully slide one round into the hot oil. It will puff immediately. Fry 1 to 2 minutes per side until deep golden brown with darker spots. Adjust heat as needed to maintain oil temperature. Transfer to a paper towel-lined plate and repeat with remaining dough.

Place each warm fry bread on a plate. Top with a generous scoop of beef and bean mixture, then layer on cheese, lettuce, tomatoes, sour cream, and salsa. Serve immediately while the bread is still crisp.