Indian Tacos with Fry Bread is a fun addition to weeknight dinners. Similar to a regular taco or Monterey, they are made with a homemade fry bread instead of a flour tortilla. Fill free to add your choice of toppings–lettuce, tomatoes, salsa, etc. Be sure to save some Fry Bread for dessert with honey!
We once ate Indian Tacos with Fry Bread in Northeast Oklahoma at the Woolaroc Museum. They were delicious. So, of course, I had to try making my own. If you’ve never been to this museum, I highly recommend it. They have an amazing collection of Native American and Western art and artifacts, along with a wildlife preserve. Plan to spend the entire day.
Try Fry Bread with Honey for Dessert
You may eat Fry Bread as the base of an Indian Taco, or as a dessert with honey or powdered sugar. Both are equally delicious!
You don’t even need a mixer to make the fry bread. Just stir the ingredients in a bowl with a fork or your hands. Easy peasy!
View my Taco Recipes Here. See more Quick Breads Here.
Ingredients for Indian Tacos with Fry Bread
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Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table.
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Lodge 15 Inch Cast Iron Skillet
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In a medium bowl with a blending fork, mix together the all-purpose flour, baking powder, and salt. In a small saucepan, heat whole milk with shortening until the shortening starts to melt. Add milk to the flour mixture and mix to form a soft dough.
Place dough on a lightly floured surface and pat into 1/4 – 1/2 inch thickness. Divide the dough into 6 pieces. Then roll or pat them out to the desired thickness.
Fry dough in 1″ of hot peanut oil (or vegetable oil) in a Dutch oven or cast iron skillet, turning to cook on both sides, until nicely browned.
Drain the fried bread on wire racks or paper towels. Place in a warm oven until ready to serve.
Prepare the Indian Tacos
In a large skillet, brown the ground beef on medium heat.
For this recipe, I like to use a lean 80/20 ground beef . Or you could also use ground venison.
Stir in dried minced onion, ground cumin, chili powder, garlic and onion powder, kosher salt, and freshly ground black pepper. Add in kidney beans and tomato paste. Stir to combine. Cook for 1-2 minutes.
Pour water over the meat and bring mixture to a boil. Reduce heat and simmer on low heat for 30-45 minutes until water has cooked out.
Assemble the Indian Tacos
When ready to serve Indian Tacos with Fry Bread, place meat mixture on the soft, fried bread. Then layer your choice of toppings. Shredded Lettuce. Cheddar Cheese. Dice Tomatoes. Salsa. Avocados. You might also add sour cream, if you want.
Be sure to save a few pieces of fry bread to enjoy with honey. This recipe will serve 4-6 people.
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Indian Tacos with Fry Bread
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 tablespoons vegetable shortening
- Peanut Oil for frying
- 1 1/2 pounds ground beef
- 14 oz. black beans
- 3 tablespoons tomato paste
- 1 tablespoon dried minced onion
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup water
- 3 cups shredded lettuce
- 8 oz cheddar cheese grated
- 1 cup salsa
- diced tomatoes, sliced avocado, sour cream, etc.
(As an Amazon Associate, I earn from qualifying purchases.)
Instructions Click to Start Cooking
- Gather the ingredients so you have everything close at hand on the counter or table.
- In a medium bowl with a blending fork, mix together 2 cups (250 g) all-purpose flour, 3 teaspoons (14.79 ml) baking powder, and 1/2 teaspoon (2.46 ml) salt.
- In a small saucepan, heat over low heat 1 cup (2.37 dl) whole milk with 2 tablespoons (29.57 ml) vegetable shorteninguntil the shortening starts to melt.
- Add the warm milk to the flour mixture and mix with your hands or fork to form a soft dough.
- Place dough on a lightly floured surface and pat into 1/4 – 1/2 inch thickness. Divide into 6 pieces. Roll or pat into circles of the desired thickness.
- Fry dough in 1" of hot Peanut Oil for frying (in a Dutch oven or cast iron skillet) turning to cook on both sides until nicely browned.
- Remove from oil and drain on wire racks or paper towels. Place in a warm oven until ready to serve.
- In a large skillet, brown 1 1/2 pounds (680.39 g) ground beef on medium heat.
- Stir in 14 oz. (14 oz.) black beans, 2 teaspoons (9.86 ml) ground cumin, 2 teaspoons (9.86 ml) chili powder, 1 teaspoon (4.93 ml) garlic powder, 1 teaspoon (4.93 ml) onion powder, 1/2 teaspoon (2.46 ml) kosher salt, and 1/2 teaspoon (2.46 ml) freshly ground black pepper. Continue to cook for 1-2 minutes.
- Add in 14 oz. (14 oz.) black beans3 tablespoons (44.36 ml) tomato paste. Stir to combine.
- Pour 1 cup (2.37 dl) water over the meat and bring mixture to a boil. Reduce heat and simmer on low heat for 30-45 minutes until water has cooked out.
- Serve meat mixture on top of fry bread with your choice of toppings: 3 cups (216 g) shredded lettuce, 8 oz (226.8 g) cheddar cheese grated, 1 cup (260 g) salsa, and/or diced tomatoes, avocados, and sour cream. Serves 4-6.
