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Indian Fry Bread Tacos

Indian Fry Bread Tacos

Indian Fry Bread Tacos are the ultimate fusion of Native American culinary tradition and Southwestern flair. Crispy, golden fry bread serves as the perfect base for juicy seasoned beef, creamy pinto beans, and vibrant toppings like lettuce, tomatoes, and shredded cheese. Whether you're cooking for a cozy family dinner or a weekend gathering, these hand-held tacos are guaranteed to impress.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 4 Servings
Calories 450 kcal

Ingredients
  

For the Fry Bread:

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup warm water
  • Vegetable oil for frying

For the Beef Filling:

  • 1 pound ground beef 85/15 recommended
  • 2 tablespoons taco seasoning
  • ¼ cup warm water

Optional Pinto Bean Layer:

  • 2 15 oz cans pinto beans, drained and rinsed
  • 1 tablespoon olive oil
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder

Toppings (as desired):

  • Chopped lettuce
  • Diced tomatoes
  • Shredded cheddar cheese
  • Sour cream
  • Fresh cilantro

Instructions
 

  • Make the Dough: In a large bowl, whisk together flour, salt, and baking powder. Gradually stir in warm water until the dough forms. Knead briefly until smooth but slightly sticky. Cover with a towel and let it rest for 10 minutes—this step ensures the perfect texture.
  • Cook the Beef: In a skillet over medium-high heat, brown the ground beef for 6–8 minutes until fully cooked and slightly crisp. Drain excess fat, then stir in taco seasoning and ¼ cup warm water. Simmer for 5 minutes until thick and flavorful.
  • Prepare the Pinto Beans (Optional): Heat olive oil in a saucepan. Add beans, cumin, salt, pepper, and onion powder. Cook on low for 10 minutes, mashing a few beans for creaminess while keeping most whole.
  • Fry the Bread: Heat about 1 inch of oil in a heavy skillet to 350°F (175°C). Divide dough into 4 portions. Pat each into a 6-inch round, poking a small hole in the center. Fry each one for 1–2 minutes per side until golden and puffy. Drain on paper towels.
  • Assemble the Tacos: Top each warm fry bread with a layer of beans (if using), seasoned beef, lettuce, tomatoes, cheese, sour cream, and a sprinkle of cilantro. Serve immediately while the fry bread is still crisp and warm.

Notes

  • Maintain consistent oil temperature to avoid soggy or undercooked bread
  • A small hole in the center prevents the bread from puffing unevenly
  • Let guests build their own tacos—it’s fun and customizable
  • For a crisp reheat, use an oven rather than a microwave
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