Description
These fry bread tacos pair pillowy fried dough with flavorful beef filling and customizable toppings for a fun and satisfying dinner idea.
Ingredients
Part Ingredients
Fry Bread Dough (8 rounds) 3 cups (375 g) all-purpose flour • 1 Tbsp baking powder • 1 tsp fine salt • 1¼ cups (295 ml) warm water (or milk for richer flavor) • Neutral oil, for frying
Taco Filling 1 lb (450 g) ground beef or turkey • 1 packet (1 oz / 28 g) taco seasoning • 2 Tbsp water • 1 cup cooked pinto or black beans, warmed
Toppings (suggestions) 2 cups shredded lettuce • 1 cup diced tomatoes • 1 cup shredded cheddar or Monterey Jack • Sour cream, salsa, sliced jalapeños, cilantro, etc.
Instructions
Make Dough – Whisk flour, baking powder, and salt in a bowl. Add warm water; stir until shaggy. Knead 2 min on lightly floured surface until smooth. Cover; rest 30 min.
Shape – Divide dough into 8 pieces. Roll each into a ball, then pat/roll to a 6-in (15 cm) disk about ¼-in (6 mm) thick. Keep covered so they don’t dry.
Fry – Heat 1 in (2.5 cm) oil in a heavy skillet to 350 °F / 175 °C. Fry 1–2 rounds at a time, ≈ 1 min per side, until puffed and golden. Drain on rack or paper towels.
Cook Filling – Brown ground beef in a skillet, drain fat. Stir in taco seasoning + 2 Tbsp water; simmer 5 min. Warm beans separately.
Assemble Tacos – Place fry bread on plate. Layer taco meat, beans, lettuce, tomatoes, cheese, and favorite extras. Fold slightly and enjoy while bread is warm and fluffy.
Notes
Protein swap: Shredded chicken, carnitas, or spiced all-bean chili.
Dessert fry bread: Dust hot rounds with cinnamon-sugar; drizzle honey.
Richer dough: Add 2 Tbsp powdered milk to dry ingredients.
Lighter cook: Pan-fry in 2 Tbsp oil; bread will be softer, less puffed.
Mini appetizers: Cut dough into 2-in rounds; fry ≈ 40 sec per side.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner / Street-Food-Style Tacos
- Method: Quick Dough • Deep Fry • Skillet Sauté
- Cuisine: Fusion – Native American Fry Bread × Tex-Mex Taco
