Fry Bread Tacos

Total Time Prep: 20 min. + standing Cook: 15 min.

Yield 4 servings

Fry bread tacos take fluffy, golden Navajo fry bread to the next level! The pillowy bread is topped with seasoned ground beef and all your favorite taco toppings for a taste sensation you won't want to stop eating.

Ingredients

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup hot water
1 pound lean ground beef (90% lean)
1/4 cup taco seasoning
1/2 cup water
Oil for frying
1/4 cup chopped lettuce
1/4 cup chopped tomato
1/4 cup salsa
1/4 cup sour cream

Directions

In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 1 hour.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water; simmer, uncovered, for 10 minutes. Keep warm.
Divide dough in half. On a lightly floured surface, roll each portion into a 4-in. circle.
In an electric skillet, heat 1 in. of oil to 350°. Fry bread circles in hot oil 3-4 minutes on each side or until golden; drain on paper towels. Top each with meat mixture, lettuce and tomato. Serve with salsa and sour cream.

Nutrition Facts

1 each: 407 calories, 11g fat (5g saturated fat), 66mg cholesterol, 1361mg sodium, 45g carbohydrate (2g sugars, 1g fiber), 27g protein.

This taco recipe features fluffy, pillowy fry bread with a generous scoop of seasoned ground beef along with fresh tomatoes, lettuce, salsa and a dollop of cool and tangy sour cream. The fry bread tacos are beefy, crispy and oh, so satisfying. The recipe is similar to one our son-in-law, who is half Comanche and half Kiowa, uses. I downsized it for two. —LaDonna Reed, Ponca City, Oklahoma

Recipe Creator