South Dakota Indian Tacos
Frybread piled high with seasoned ground beef, beans, lettuce, tomato, cheese, and salsa, a favorite at South Dakota powwows and reservation community events.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 560 kcal
Equipment
- •Deep skillet
- •Large skillet for meat
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 28
- carbs
- 52
- protein
- 26
- calories
- 560
Instructions
- 1
Cook the ground beef in a skillet. Break it into small pieces as it browns.
- 2
Stir in the chili powder and cumin. Cook for 1 minute.
- 3
Add the pinto beans and a splash of water. Simmer for 10 minutes until thick.
- 4
Fry the rounds of frybread (puffy fried flatbread) until golden and puffed up.
- 5
Put one warm frybread on each plate.
- 6
Spoon the seasoned beef and bean mixture on top.
- 7
Add layers of shredded lettuce, tomato, and cheese.
- 8
Top with a spoonful of salsa and serve right away.
Chef's tips
Fry the frybread right before serving so it stays warm and crispy under the toppings.
Storage
Store frybread and toppings separately in the refrigerator up to 2 days; assemble just before eating.
Reheating
Reheat frybread in a dry skillet before topping with reheated meat and fresh toppings.
Common mistakes to avoid
- •Putting toppings on too early, which makes the frybread soggy
- •Piling on too many toppings so the frybread base breaks
Serving suggestions
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