Indian Tacos with Fry Bread
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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.
You may eat Fry Bread as a dessert with honey or powdered sugar. Or both! Or serve as the base of an Indian Taco. 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 Similar Dishes Here
If you’ve never been to the Woolaroc 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.
Ingredients for Indian Tacos with Fry Bread
(See the full recipe at the bottom of this post.)
Indian Fry Bread
- all-purpose flour
- baking powder
- whole milk
- vegetable shortening
- peanut oil for frying
- ground beef, lean 80/20
- kidney beans
- tomato paste
- dried minced onion
- ground cumin
- chili powder
- garlic powder
- onion powder
- kosher salt
- freshly ground black pepper
- shredded lettuce
- cheddar cheese, grated
Instructions for Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
Make the Fry Bread
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. Cut into 6 inch circles or triangles.
When I make fry bread, I used a small stainless bowl about 6-inches wide, which works perfectly. You might also use a knife or pizza cutter to slice the dough into triangles. Or you could pinch off pieces of the dough and roll or pat them out to the desired thickness. It’s your choice.
Fry dough in 1″ of hot peanut oil in a Dutch oven or cast iron skillet, turning to cook on both sides, until nicely browned.
I like to use my cast iron skillet for this, but use what you have.
Drain on a pan lined with 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 kidney beans, tomato paste, and dried minced onion. Cook for 1-2 minutes.
Add ground cumin, chili powder, garlic and onion powder, kosher salt, and freshly ground black pepper. Stir to combine.
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.
When ready to serve Indian Tacos with Fry Bread, place meat mixture on the soft, fried bread. Then layer your toppings. Shredded Lettuce. Cheddar Cheese. Salsa or hot sauce. You could also add diced tomatoes and sour cream, if you want.
This recipe will serve 4-6 people.
Indian Tacos with Fry Bread
Indian Fry Bread
- 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
- 3 cups shredded lettuce
- 8 oz cheddar cheese grated
- 1 cup salsa
Prepare the Fry Bread
- 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 vegetable shortening until 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. Cut into 6 inch circles or triangles.
- Fry dough in 1" of hot oil (in a Dutch oven or cast iron skillet) turning to cook on both sides until nicely browned.
- Remove from oil and drain on a pan lined with paper towels. Place in a warm oven until ready to serve.
Make the Indian Tacos
- In a large skillet, brown the ground beef on medium heat.
- Stir in kidney beans, tomato paste, and dried minced onion. Continue to cook for 1-2 minutes.
- Add ground cumin, chili powder, garlic and onion powder, kosher salt, and freshly ground black pepper. Stir to combine.
- 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.
- Serve meat mixture on top of fry bread with shredded lettuce, grated cheese, and hot sauce. Serves 4-6.