All summer long, these fry bread tacos are a crowd pleaser at native pow wows.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 tacos |
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon white sugar
- ½ teaspoon salt
- 1 ½ cups lukewarm water
- 2 cups oil for frying, or as needed
- 1 pound ground beef
- 1 (15 ounce) can kidney beans, drained
- 1 (1.25 ounce) package chili seasoning mix
- 2 cups shredded Cheddar cheese
- 2 cups chopped iceberg lettuce
- 2 tomatoes, chopped
- 1 cup sour cream
Instructions
- Whisk together flour, baking powder, sugar, and salt in a large bowl; stir in water until a slightly sticky dough forms. Set aside to rest while oil preheats.
- Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
- Divide dough into 6 equal portions. Flatten each portion into a round disc the size of your palm.
- Fry dough discs, one at a time, in hot oil until bottoms are browned, about 2 minutes; flip with tongs and cook until browned on the other side, about 1 minute more. Drain fry bread on a paper towel-lined plate.
- Heat a skillet over medium heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in kidney beans and chili seasoning; cook until heated through, about 5 minutes.
- Place each fry bread on a plate; top each with a portion of chili mixture, cheese, lettuce, tomatoes, and sour cream.
- Lukewarm milk can be substituted for lukewarm water.
- Dip bread dough into a bowl of flour if it is too sticky to work with.
- For easier eating, especially at picnics, cut cooked fry bread into crouton-sized pieces; divide onto individual plates before adding remaining ingredients on top.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 696 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 7 g |
| Protein | 33 g |
| Saturated Fat | 19 g |
| Sodium | 1371 mg |
| Sugars | 3 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
I eyeballed it but I added a touch more baking powder and sugar. Also see a lot of comments about it being too dense but pro tip, most bakers leave a bit of flour out to adjust for moisture. Flours moisture is effected by the weather and I don’t want to get too much into bakers math but do leave out 1/4 cup of flour and work it in after you blend everything else together. It came together great. I also went free style with the seasoning in the meat and it was amazing.
i used spring greens & ground bison instead of iceberg lettuce / ground beef … loved every bite
I love the recipe and the only thing I left out was the kidney beans
Wouldnt let me add the photo but it turned out amazing I only needed like 2 1/2 cups of water though not 4 ! I made it for 16 people
It was amazing delicious!!!!!
As someone who is used to eating authentic Indian tacos I have to say I was a little disappointed in how my fry bread dough turned out. I followed the instructions to a T but quickly realized that I needed to not use all the water and a little more flour. My fiancee is native American and was not shy in telling me that this is nothing like traditional fry bread other than that the whole family loved it and said it tasted good.
Moisture is way off. You basically end up with pancake batter if you follow as is
Yuuuuummmmm!!! Will be making this again, thank you!
Tasty and filling. This is a recipe I will make again.
Too dense.
Not impressed although I was real excited to try it. The bread was so sticky and very hard to fry. Maybe this wouldn’t be so bad if you just put mixture in a flour tortilla or on a bed of Fritos.
Well the fry bread tasted delicious but the batter was runny and were to thick after cooking them. I guess next time I will stir the liquid in slowly until I get the desired consistency. Hopefully they won’t be as thick if I prepare them differently. Wanted a change from the traditional tortilla and well it was!
I loved the filling and the toppings. But I’m not a big fan of fried bread and pretty much that what it was. If your a person who likes fried bread then you would enjoy this.
Excellent! I made the following changes for the fry bread, for 2 C of all purpose flower, 1 tsp salt, 1 tsp sugar, 2 tsp baking powder to 1/2 cup of water and half cup of milk [the milk and water I microwaved to lukewarm]. This produces a wet dough that you will need to flour your hands, rolling pin and table in order to roll out. this will make about 4 fry breads approximately 8 inches across. Everybody loved them and everyone was satisfied with just one bread loaded up with browned hamburger spiced up with salt, pepper, dark chili powder, dried onion, garlic, and taco seasoning. We used Rotel onion and peppers, refried beans, cheese of course, hot sauce and sour cream to complete the meal. My grandson is learning how to cook and this was a meal that we made together for the family.
Great recipe! I’ve never cooked this before and it turned out great! The only thing though is, I would add in the instructions that when you are making the discs of dough to lay out wax paper and flour to make your patties/ discs on. And I doubled the the amounts for the dough just because I have a family of 5 and it turned out perfect
We enjoyed this, a nice change from regular tacos, the fry bread gave me a bit of a hassle, I imagine it gets easier to work with when you make it often. I doubled the recipe since I had a 1 kg package of ground beef, I used 2 cups of home made kidney beans and 2 cups of home made baked beans, I added 1/4 tsp salt since mine are salt free and used 4 tbsps of home made salt free taco seasoning. Thanks for sharing your recipe Elena!