Ingredients
For the Fry Bread:
2 cups flour
1 tbsp baking powder
½ tsp salt
¾ cup warm water
Vegetable oil for frying
For the Beef Topping:
1 lb ground beef
1 packet taco seasoning
1 can pinto or black beans, drained
Toppings (as desired):
Shredded lettuce
Diced tomatoes
Shredded cheese
Sour cream
Salsa
Instructions
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In a large bowl, mix flour, baking powder, and salt. Add warm water and stir until a dough forms. Knead until smooth and let it rest for 30 minutes.
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Divide the dough into 4 equal balls. Flatten each into a round disc.
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Heat oil in a deep skillet or frying pan. Fry each dough disc until golden and puffed, flipping once to cook both sides evenly.
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In a separate skillet, brown the ground beef over medium heat. Drain excess fat if needed. Add taco seasoning and beans, then simmer until heated through.
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Top each piece of fry bread with the beef and bean mixture. Add your preferred toppings such as lettuce, tomatoes, cheese, sour cream, and salsa.
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Serve warm and enjoy!
Notes
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Variations:
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Vegetarian Version: Skip the beef and double the beans, adding corn or sautéed peppers for extra texture.
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Spicy Kick: Add jalapeños or a drizzle of hot sauce.
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Chicken Tacos: Use shredded rotisserie chicken seasoned with taco spices instead of beef.
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Cheesy Fry Bread: Mix a bit of shredded cheese into the dough for added flavor.
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Mini Tacos: Divide the dough into smaller rounds for appetizer-sized servings.
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Storage/Reheating: Store leftover components separately for best results. Keep fry bread in an airtight container at room temperature for up to 2 days. The beef mixture can be refrigerated for up to 3 days. Reheat fry bread in the oven or a dry skillet to maintain crispness. Warm the beef mixture in a microwave or on the stovetop before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Comfort Food
- Method: Frying
- Cuisine: Southwestern
- Diet: Gluten Free
