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.
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.
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.
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.
More Taco Recipes:
Fry Bread Tacos
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup milk
- Vegetable oil
- 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
- 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