Description
Indian Fry Bread Tacos combine crispy, golden-fried bread with savory, seasoned ground beef and flavorful pinto beans topped with your choice of taco fixings. This recipe offers a delicious fusion of traditional fry bread and taco flavors, perfect for a satisfying and unique meal.
Ingredients
Scale
Fry Bread Dough
- 2 cups all-purpose flour (plus additional for rolling)
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup warm water
- vegetable oil for frying (about 2 inches depth)
Bean Topping
- 2 15-ounce cans pinto beans (drained and rinsed)
- 1 tablespoon olive oil
- 1 4-ounce can green chiles
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black or white pepper
- 1/4 teaspoon onion powder
Ground Beef Seasoning
- 1 pound lean ground beef
- 2 tablespoons taco seasoning
- 1/4 cup warm water
Additional
- Taco style toppings of choice (e.g., shredded lettuce, cheese, sour cream, salsa, diced tomatoes, avocado)
Instructions
- Prepare the Fry Bread Dough: In a large mixing bowl, whisk together the flour, salt, and baking powder. Add the warm water and mix until a dough forms. Cover the bowl with a clean kitchen towel and let the dough rest while you prepare the toppings.
- Cook the Bean Mixture: Heat olive oil in a large pot over low heat. Add the drained pinto beans, green chiles, cumin, salt, pepper, and onion powder. Stir to combine, cover the pot, and cook on low for 10 minutes, stirring occasionally to let the flavors meld.
- Cook the Ground Beef: Heat a large skillet over medium heat. Crumble the ground beef into the skillet and cook until browned and no longer pink. Drain excess fat. Lower the heat, add taco seasoning and 1/4 cup warm water, and simmer for about 5 minutes, stirring frequently to blend the flavors.
- Heat the Frying Oil: In a heavy pot, heat approximately 2 inches of vegetable oil over medium-high heat until it reaches 350°F. You may use a deep fryer if preferred.
- Shape and Fry the Bread: On a floured surface, divide the dough into four equal pieces. Gently press one piece into a circle about 1/2 inch thick. Using a heat-safe spatula, carefully lower the dough into the hot oil. Fry until golden brown on one side, then carefully flip and fry the other side. Use caution to avoid oil splashes.
- Drain the Fry Bread: Remove the fry bread with a slotted spatula and place it on a wire rack to drain excess oil. Repeat the frying process with the remaining dough pieces.
- Assemble the Tacos: Top each warm fry bread with the seasoned ground beef, bean mixture, and your choice of taco toppings. Serve immediately for best taste and texture.
Notes
- Ensure oil temperature stays around 350°F to achieve crispy, golden fry bread without being greasy.
- Use two heat-safe spatulas or tongs for safely flipping the fry bread in hot oil.
- Resting the dough is important for easier shaping and better texture.
- Choose taco toppings according to your preference to customize flavor.
- This recipe can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend suitable for frying.
