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Fry Bread Tacos

Fry Bread Tacos- tender, crispy homemade fry bread is topped with a delicious seasoned ground beef and pinto bean mixture and lots and lots of toppings.

Fry Bread Taco on a plate.

You won’t believe how delicious they are until you try them for yourselves. The fry bread is what makes this meal one of my favorites. It’s crispy and chewy and fried until a wonderful golden color.

The fry bread dough is a simple mixture of all-purpose flour, baking powder, salt, sugar, and milk. You’ll mix the ingredients together and then knead them just until they form a smooth dough.

Let the dough rest for 15 minutes while you make the ground beef topping.

Fry Beef Taco on a plate and bowls of guacamole and pickled jalapenos.

Seasoned Ground Beef Topping

The ground beef topping is wonderfully seasoned with chili powder, cumin, oregano, garlic powder, and salsa, plus seasoned pinto beans. If you don’t like beans, you can leave them out.

Fry Bread Tacos

Fry Bread Tacos Recipe Tips

The fry bread dough gets divided into 8 pieces and then rolled into 6-inch circles. They only need a few minutes to get crispy in hot vegetable oil, but you’ll want to fry them one at a time. Leftover fry bread will keep in a ziptop bag but they get chewier and less crispy over time.

Top your fry bread tacos with as many toppings as you like. The more, the better.

Fry Bread Tacos

More Taco Recipes

Fry Bread Tacos

Fry Bread Tacos

Fry Bread Tacos- tender, crispy homemade fry bread is topped with a delicious seasoned ground beef and pinto bean mixture and lots and lots of toppings.

PREP: 20 minutes
COOK: 20 minutes


Fry Bread

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup milk
  • Vegetable oil

Taco Meat

  • 1 1/2 pounds lean ground beef
  • 1/2 medium onion, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup salsa
  • 1 can seasoned pinto beans


  • shredded iceberg lettuce
  • sliced black olives
  • sour cream
  • salsa
  • guacamole
  • pickled jalapenos
  • chopped fresh cilantro
  • shredded Mexican blend cheese


  • In a medium bowl, whisk together flour, baking powder, salt, and sugar.
  • Add milk and stir until  a dough forms.
  • Transfer dough to a lightly floured surface and knead just until smooth. Place back in bowl. Cover and let sit 15 minutes.
  • While dough sits, start taco meat.  Add ground beef and onion to a large nonstick skillet. Break the meat apart as it cooks. Drain off any excess grease.
  • Once there is no more pink, add the spices, salsa, and pinto beans. Simmer for 2 to 3 minutes. Keep warm.
  • Divide dough into 8 pieces. On a lightly floured surface, roll each one out until it forms a 6-inch circle. Cut a small slit in center of each.
  • Pour 1 inch of oil in a Dutch oven and heat oil to 365 degrees.
  • Fry 1 piece of dough at a time for approximately 1 1/2 minutes per side. Drain on paper towels.
  • Top each piece of fry bread with a scoop of taco meat and as many toppings as desired. Serve


Calories: 502kcal
Course: Dinner, Main Dish
Cuisine: Mexican, Tex-Mex
Keyword: fry bread tacos

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Fry Bread Tacos

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3 thoughts on “Fry Bread Tacos”

  1. I so love seeing this. BUT! The way this is made is not doing this dish any justice.

    This Dish has a wide range of names. I also think you should include the fact that this is a traditional Native American dish. The bread is actually what makes or breaks this dish. I have made easily over 100s of lbs of this dough and sold it fried fresh as tacos. With hotdogs brats by itself with deer meat, chili and many other soups. Fry bread is a staple in Native Country.

    But when it comes to the tacos. We call them “Indian Tacos” And how you were taught to make them has totally made my jaw drop. I’ve been making and frying bread for years now. I carry on my late Grandmothers recipe. Well if you can call it that. Because we don’t follow recipes. We don’t use measuring cups. We don’t knead our dough and we don’t roll pieces put flat. I honestly couldnt even tell you how to make a small batch to feed only 8 people. When i make dough. I make a 5lb minimum. Even if there is only a handful of us eating. But like I said. It is so versatile! My favorite way to eat a left over piece of frbread is with peanut butter. But I have dont some many different things with it. You can even use it as a dessert base.

    My dough is sticky when im done mixing it. Almost to the point where I cant get it off my fingers. I let my dough sit for at least an hour to rise. Sometimes even letting it sit overnight. My fried bread is thick and fluffy. Crispy on the outside but soft and light on the inside.

    Frybread is a big deal in our native County. And i am very very picky when it comes to how its made. But ive had a wonderful two teachers. Out of all the women in my family. Only my grandmother. My mother. My aunt and I can make this bread. And my mother used to tell me that I make it almost as good as my grandma. That’s a big deal. Not everyone can make frybread. And not ever one can make a good delicious piece of bread that’s going to take good with every way you could possibly dress it.

  2. Would you say the fry bread is similar to the chalupa shell from Taco Bell? Those were always my favorite! I’m excited to try this

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