Fry Bread Tacos Ii Recipe

Name: Fry Bread Tacos Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Toppings:; 1 (15.5 ounce) can pinto beans, with liquid; 1/2 cup picante sauce, divided; 1 pound ground beef; 1 (1.25 ounce) package taco seasoning mix; Fry Bread:; 2 cups all-purpose flour, or more as needed; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup milk; oil for frying; 2 cups shredded iceberg lettuce; 1 cup shredded Cheddar cheese

Servings: persons

Toppings:
1 (15.5 ounce) can pinto beans, with liquid
1/2 cup picante sauce, divided
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
Fry Bread:
2 cups all-purpose flour, or more as needed
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
oil for frying
2 cups shredded iceberg lettuce
1 cup shredded Cheddar cheese

1
Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through, about 5 minutes.
2
Combine ground beef and taco seasoning mix in a large skillet over medium-high heat; cook until browned, 5 to 8 minutes. Cover, and keep warm while you prepare the fry bread.
3
In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle the dough.
4
On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center.
5
Heat 1 1/2 inches oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Fry dough in the hot oil until golden on both sides, about 3 minutes per side. Drain on paper towels.
6
Top fry bread with beans, ground beef, lettuce, and Cheddar cheese. Spoon picante sauce on top.

695

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: Toppings:, 1 (15.5 ounce) can pinto beans, with liquid, 1/2 cup picante sauce, divided, 1 pound ground beef, and more.

Yes, Fry Bread Tacos Ii 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 Ii

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions