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Fry Bread Tacos

Total Time

Prep: 20 min. Cook: 15 min.

Makes

12 tacos

After enjoying "Navajo tacos" in a restaurant in Window Rock, Arizona, I went home and came up with this recipe. Our daughter's school roommate, a Navajo Indian, helped my improve the fry bread. I've served this often-both at home and on the ranch where I work-and everyone loves it!—Thelma Tyler, Dragoon, Arizona
Fry Bread Tacos Recipe photo by Taste of Home

Ingredients

  • FRY BREAD:
  • 2 cups unbleached flour
  • 1/2 teaspoon salt
  • 1/2 cup nonfat dry milk powder
  • 3 teaspoons baking powder
  • 4-1/2 teaspoons shortening
  • 2/3 to 3/4 cup water
  • Oil for deep-fat frying
  • TACO FILLING:
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 teaspoon salt
  • Pepper to taste
  • 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 1 can (4 ounces) diced green chilies
  • 4 cups shredded cheddar cheese
  • 2 medium tomatoes, chopped
  • Shredded lettuce
  • Salsa

Directions

  1. Mix dry ingredients; cut in shortening as for pastry. Add water gradually, mixing to form a firm ball. Divide into 12 balls; let rest, covered, for 10 minutes. Roll each ball into 6-in. circle. Cut 1/2-in.-diameter hole in center of each circle.
  2. Heat 1 in. oil in Dutch oven to 400°. Slip each circle into oil; fry each side for 1 minute or until puffed and golden. Drain; serve warm with butter, honey and fresh lemon juice.
  3. To make taco, cook the beef, onion and seasonings over medium heat until no longer pink; drain. Stir in beans; cook 5 minutes. Place fry bread on a baking pan; spread each bread with 1/2 cup taco mixture. Sprinkle with cheese and chilies.
  4. Bake at 350° until cheese is melted. Serve with lettuce, tomato and salsa.

Nutrition Facts

1 each: 415 calories, 22g fat (10g saturated fat), 61mg cholesterol, 841mg sodium, 34g carbohydrate (4g sugars, 5g fiber), 23g protein.

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