Indian Fry Bread Tacos
Enjoy crispy, golden Indian Fry Bread topped with seasoned beef, creamy pinto beans, fresh lettuce, shredded Cheddar, and zesty picante sauce—a comforting and delicious take on classic tacos.
4 Servings
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
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum for elasticity. Also, ensure that your taco seasoning mix and picante sauce are certified gluten-free, as some brands may include hidden gluten or cross-contamination risk. Fry and assemble as directed.