Crispy fry bread topped with seasoned beef, beans, cheese, lettuce, and picante sauce—Indian Fry Bread Tacos in all their cozy glory.
Last summer, my family and I hit up a county fair. You know the scene: bright lights, funnel cake dusted on everything (including our hands), and that unmistakable fried food aroma. We wandered past the fry bread booth—seriously, that sizzling sound—and I reached for one topped with seasoned beef and beans. My toddler’s face went into that taco like she’d found gold dust. No joke, she was quiet for a whole minute. That hush? Legendary. And that’s when I thought: I need to make Indian Fry Bread Tacos at home. Fast-forward to my kitchen smelling exactly like that fair, minus the cow-milking demo—and I was fueled by nostalgia and picnic vibes.
Why You’ll Love This Indian Fry Bread Tacos Recipe?
Let’s cut to the chase: regular taco shells are fine, but they’re kind of… predictable? With Indian fry bread tacos, you get that freshly fried puff—crispy outside, tender inside—that holds everything. The combination of savory, warm beef and creamy beans, topped with crunchy lettuce and gooey cheese—all on this delicious fry bread—is honestly a flavor hug. Plus, the process is kinda fun: pulling dough apart, frying it just right. It’s nostalgic, it’s messy, and it’s so satisfying.
Ingredient Notes:
Here’s the breakdown—what you need and why each part rocks:
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Pinto Beans + Picante Sauce: Add creaminess and a touch of tang—plus a hit of flavor without extra work.
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Ground Beef + Taco Seasoning: Classic combo. You can’t beat that hearty, seasoned meat.
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Flour, Baking Powder, Salt, Milk: Fry bread basics. Simple pantry ingredients that turn into magic dough.
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Oil for Frying: Canola or veggie oil works best—get it hot, but don’t let it smoke.
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Lettuce + Shredded Cheddar: Adds freshness and texture. Your eyes—and mouth—will thank you.
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Extra Picante Sauce: Optional but life-changing. Drizzle away if you want that saucy zing.
How To Make Indian Fry Bread Tacos?
- First, do the beans.
Warm beans and picante sauce in a small saucepan over low heat. Stir occasionally until warmed through. Simple. - Then the beef.
In a skillet, brown ground beef with taco seasoning. Cook till no pink remains. Cover and keep warm. - Fry bread time!
In a bowl, mix flour, baking powder, salt, and milk until dough forms. If it’s sticky, sprinkle more flour. Knead on a floured surface for 5 minutes. Let rest for 5. - Tear off golf-ball sized pieces of dough—flatten into discs, thinner in the middle. Heat ~1½ inches of oil to around 365°F and fry each bread for ~3 minutes per side until golden brown. Drain on paper towels, resist hugging the first one immediately.
- Assemble your tacos.
Top fry bread with warm beans, seasoned beef, lettuce, cheese, and extra picante sauce. I’ll judge zero if you add avocado or sour cream.
Storage Options:
Leftover fry bread? Wrap it and room-temp store for 24 hours, then reheat in a warm oven to bring back that crisp. Beans and meat go in the fridge for up to 3 days. Just re-fry the bread before serving for texture’s sake.
Variations and Substitutions:
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Change up the protein: Use chicken, turkey, or black beans instead of beef.
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Go veggie: Sautéed mushrooms, peppers, or zucchini work great.
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Make it spicy: Add jalapeños, hot sauce, or chopped chilies.
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Use gluten-free mix: A 1:1 GF flour swap works—texture shifts slight, but vibes stay.
Want To Save This Recipe?
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Top with randomness: Cilantro, tomato, pickled onions, or even melon slices. Yeah, really.
What to Serve with Indian Fry Bread Tacos?
Sure, they’re a meal by themselves—but here’s how to round things out:
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Mexican street corn (elote)—charred, creamy, and messy-tasty.
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Cilantro-lime rice—fresh and zesty, perfect for soaking up sauce.
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Fresh fruit salad—think watermelon or mango: cool contrast.
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A cold drink—sparkling limeade or even a margarita if it’s that kind of night.
Frequently Asked Questions:
Can I make the dough in advance?
Yep! Cover and chill it for a few hours. Fry just before serving.
Can I bake instead of fry?
You can, but it won’t be quite the same. Baking gives more of a flatbread vibe, not the classic puffy texture.
Are these kid-approved?
Totally. My toddler dove in like a pro. Just keep sides optional for picky eaters.
Indian Fry Bread Tacos are one of those dishes that feel like a treat, but you can totally make them weeknight-friendly. Messy? A bit. But cozy, fun to make, and deeply delicious? Absolutely.
Have you tried them? Or do you have a fun taco topping twist? Hit me up—I have to know.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Indian Fry Bread Tacos
Ingredients
For the Toppings:
- 1 15.5 oz can pinto beans, undrained
- ½ cup picante sauce divided
- 1 pound ground beef
- 1 1.25 oz package taco seasoning mix
- 2 cups shredded iceberg lettuce
- 1 cup shredded Cheddar cheese
For the Fry Bread:
- 2 cups all-purpose flour add more if needed
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- Vegetable oil for frying
Instructions
Prepare the Beans:
- In a small saucepan over low heat, combine the pinto beans with 2 tablespoons of the picante sauce. Stir occasionally and heat for approximately 5 minutes until warmed through. Remove from heat and set aside.
Cook the Ground Beef:
- In a large skillet over medium-high heat, brown the ground beef with the taco seasoning mix. Stir until the meat is fully cooked and no longer pink, approximately 5 to 8 minutes. Cover and keep warm.
Make the Fry Bread Dough:
- In a medium bowl, whisk together the flour, baking powder, and salt. Gradually stir in the milk until the dough begins to form. Add additional flour as needed to ensure the dough is workable and not overly sticky.
Knead and Rest:
- Transfer the dough to a floured surface and knead for at least 5 minutes until smooth. Let the dough rest for another 5 minutes, uncovered.
Shape the Dough:
- Divide the dough into approximately ¾-cup-sized portions. Flatten each piece into a round disc about ¼ inch thick, ensuring the center is slightly thinner than the edges to allow even frying.
Fry the Bread:
- In a heavy-bottomed skillet, heat 1½ inches of oil to 365°F (180°C). Carefully fry each disc of dough for about 3 minutes per side, or until golden brown. Remove from the oil and drain on paper towels.
Assemble the Tacos:
- Place the fry bread on serving plates. Top each with a portion of warmed beans, seasoned beef, shredded lettuce, and Cheddar cheese. Finish with a generous spoonful of the remaining picante sauce.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
