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Easy Fry Bread Tacos

My niece gave me this hearty recipe. It came from a Native American friend of hers in Eufaula, Oklahoma.—Robin Wells, Tulsa, Oklahoma
  • Total Time
    Prep: 10 min. + rising Cook: 45 min.
  • Makes
    12 servings


  • 1 loaf frozen white bread dough, thawed
  • 1 pound ground beef
  • 1 pound hot bulk pork sausage
  • 1 envelope taco seasoning
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1/2 cup water
  • Oil for deep-fat frying
  • Chopped tomato
  • Finely chopped onion
  • Shredded lettuce
  • Shredded cheddar cheese
  • Taco sauce


  • Allow dough to rise according to package directions. Meanwhile, for filling, cook beef and sausage in a skillet over medium heat until no longer pink; drain. Stir in taco seasoning, beans and water. Simmer 15-20 minutes or until the water is almost evaporated; set aside.
  • After dough rises, punch down. Divide dough into 12 equal balls. Using a small amount of flour, roll each ball into an 6-in. circle (dough will be thin).
  • In an electric skillet or deep fryer, heat 1-in. oil to 350°. Gently place 1 dough circle into oil. Fry until golden brown, 1-2 minutes, turning once. Drain tortillas on paper towels; keep warm. Top each tortilla with meat mixture, tomato, onion, lettuce, cheese and taco sauce.
Nutrition Facts
1 taco: 373 calories, 22g fat (5g saturated fat), 44mg cholesterol, 777mg sodium, 27g carbohydrate (2g sugars, 3g fiber), 16g protein.

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