Fry Bread Tacos Recipe

Name: Fry Bread Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb ground beef; 0.5 (1 1/4 ounce) package taco seasoning mix; 0.5 (15 1/2 ounce) can pinto beans, with liquid (I used refried beans); ½ cup shredded cheddar cheese; 1 cup iceberg lettuce, shredded; ¼ cup picante sauce; 1 cup all-purpose flour; ½ tablespoon baking powder; ½ teaspoon salt; ½ cup milk; oil (for frying)

Servings: persons

12 lb ground beef
0.5 (1 1/4 ounce) package taco seasoning mix
0.5 (15 1/2 ounce) can pinto beans, with liquid (I used refried beans)
½ cup shredded cheddar cheese
1 cup iceberg lettuce, shredded
¼ cup picante sauce
1 cup all-purpose flour
½ tablespoon baking powder
½ teaspoon salt
½ cup milk
oil (for frying)

1
Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat.
2
Cook until heated through.
3
In a large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix package directions.
4
Cover, and keep warm while you prepare the fry bread.
5
In a medium bowl, stir together the flour, baking powder, and salt.
6
Stir in milk, and mix until the dough comes together.
7
Add more flour if necessary to be able to handle the dough.
8
On a floured surface, knead the dough until smooth, at least 2 minutes.
9
Let the dough rest for 5 minutes.
10
Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C).
11
Oil should be about 1 1/2 inches deep.
12
Break dough in half and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center.
13
Fry breads in the hot oil until golden on both sides, turning only once, about 3 minute per side.
14
Drain on paper towels.
15
Top fry bread with beans, ground beef, lettuce and cheese.
16
Spoon picante sauce over.
17
You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.

3660

kcal

Calories

278

Fat

Carbs

240

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 lb ground beef, 0.5 (1 1/4 ounce) package taco seasoning mix, 0.5 (15 1/2 ounce) can pinto beans, with liquid (I used refried beans), ½ cup shredded cheddar cheese, and more.

Yes, Fry Bread Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fry Bread Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions