Best Fry Bread Tacos With Spicy Shredded Beef Recipes

FRY BREAD TACOS II

Fry Bread Tacos II image

A yummy twist to an old favorite. The fry bread makes the difference. It's a popular request at my house. I do up everything but the fry bread in advance, and just heat up before serving. You can also top with other of your favorite taco toppings, such as onion, sour cream, or guacamole. Leftover fry bread can be used as dessert - coat it with cinnamon and sugar, and drizzle with honey.

Provided by Robyn Bloomquist

Categories Main Dish Recipes Taco Recipes Fry Bread Taco Recipes

Time 47m

Yield 4

Number Of Ingredients 11

Ingredients

1 (15.5 ounce) can pinto beans, with liquid
½ cup picante sauce, divided
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
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

Steps:

Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through, about 5 minutes.
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.
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.
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.
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.
Top fry bread with beans, ground beef, lettuce, and Cheddar cheese. Spoon picante sauce on top.

Nutrition Facts : Calories 808.1 calories, Carbohydrate 76.7 g, Cholesterol 103.4 mg, Fat 36.5 g, Fiber 7.2 g, Protein 40.4 g, SaturatedFat 13.6 g, Sodium 2254.8 mg, Sugar 6.3 g

INDIAN FRY BREAD TACOS

Indian Fry Bread Tacos image

From Ponca City, Oklahoma, LaDonna Reed writes, "Our son-in-law is half Comanche and half Kiowa, and this recipe is similar to one he uses. I downsized it for two."

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

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

Steps:

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 small 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 for 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 : Calories 407 calories, Fat 11g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 1361mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.