Indian Taco on Fry Bread
Puffy fried bread piled high with seasoned ground beef, beans, lettuce, tomato, and cheese, a widely loved dish across Oklahoma's tribal communities and beyond.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 590 kcal
Equipment
- •Deep skillet or Dutch oven
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 590 kcal
- fat
- 30
- carbs
- 55
- protein
- 26
- calories
- 590
Instructions
- 1
Mix the flour, baking powder, and salt together in a large bowl.
- 2
Stir in warm water or milk until a soft dough forms. Knead it briefly and let it rest for 20 minutes.
- 3
Divide the dough into 6 balls. Flatten each ball into a disc about 1/4-inch thick.
- 4
Heat oil to 350°F (175°C) in a deep skillet or Dutch oven.
- 5
Fry each dough disc for 1-2 minutes per side until golden and puffed. Drain on paper towels.
- 6
Brown the ground beef in a separate skillet while the bread fries. Season it with taco spices.
- 7
Warm the cooked pinto beans.
- 8
Top each piece of fry bread with beef, beans, lettuce, tomato, and cheese. Serve immediately.
Chef's tips
Keep the dough slightly sticky so it puffs up well. Keep the oil at a steady heat so the bread cooks evenly without getting greasy.
Storage
Fry bread is best fresh; store leftover components separately and assemble before eating.
Reheating
Reheat fry bread in a dry skillet or oven to re-crisp before topping.
Common mistakes to avoid
- •Rolling the dough too thin, which makes it turn out like a cracker
- •Using oil that is not hot enough, making the bread soak up excess grease
Serving suggestions
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