Best Taco Bread Recipes

AUTHENTIC NAVAJO INDIAN FRY BREAD (TACO BREAD)

Steps:

• In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
• Mix together dry ingredients in a large bowl; *see note about salt.
• Gradually add warm milk and mix to make a soft dough.
• When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
• Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
• Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
• Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
• You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.

NAVAJO BREAD AND NAVAJO TACO

Steps:

• 1. Fry bread is wonderfully lumpy (puffed here and there). It can be served as a dessert or used as a main dish bread. Our family will often take them and stuff them, much like one might use bread or tortilla to dip into their food.
• 2. Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
• 3. Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
• 4. Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. NOTE: Don't worry about it being round. As Grandma Felipa would say "it doesn't roll into your mouth."
• 5. Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer.
• 6. Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes. Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
• 7. NAVAJO TACO FIXINGS: Brown ground beef, add all spices and continue to brown till all is mixed in let simmer for 5 minutes till all is cooked...Heat Pinto beans and spices in separate sauce pan...
• 8. Build your Navajo Taco: #1 fry bread, #2 Meat, #3 Pinto Beans drained, #4 Toppings to include and other topping you want, #5 last of all Cheese if you prefer...Eat warm and Enjoy

AUTHENTIC INDIAN TACO FRY BREAD

Steps:

• YEAST MIXTURE: Mix the first 3 ingredients and let rest for 10 minutes.
• BATTER MIXTURE: In a separate mixing bowl, combine the remaining ingredients except for the 12 cups of flour. Mix well.
• Add yeast mixture to batter.
• Add 12 cups of flour. Mix well. Dough does not have to be kneaded, but should be well-mixed and should rest for awhile. I've found that if you let it double in size, it's even softer and easier to work with.
• Form into small "pats," depending on the size you're looking for. Roll or stretch until thin (this dough really puffs up when fried). Fry until golden brown and cooked through.
• Top with your favorite toppings. We top with hamburger, refried beans, shredded lettuce, tomato, salsa, and sour cream. They're also WONDERFUL with honey butter.
• If you don't eat them all the first day, you can keep the dough in the fridge and fry it up in the next day or two. Enjoy!

TACO BREAD

Steps:

• In a large bowl, combine 1-1/2 cups flour, cornmeal, taco seasoning, sugar, yeast, onion and salt. In a large saucepan, heat the soup, water and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 3 minutes. Stir in chilies and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 350° for 45-50 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

FRENCH BREAD TACO PIZZA

Steps:

• Heat oven to 425°F. Line large cookie sheet with foil. Cut bread in half lengthwise, then in half crosswise. Place on cookie sheet, cut sides up. Place in oven to lightly toast, about 5 minutes.
• In 6-inch skillet, cook beef over medium-high heat until brown, stirring frequently; drain. Add taco seasoning mix and water; cook until thickened.
• Spread refried beans over toasted bread. Top with beef mixture, bell pepper, onion and cheese. Bake 10 to 12 minutes or until cheese is melted. Top with lettuce and tomato.

TACO CORN BREAD CASSEROLE

Steps:

• 1. Brown the hamburger and then add the taco seasoning, according to package directions.
• 2. Preheat the oven to 350. In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake for 15 minutes.
• 3. Combine taco meat and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 20 - 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.

NAVAJO TACO FRY BREAD

Steps:

• 1. Whisk together the flour, baking powder, and salt. Add the water and stir to make a stiff, sticky dough. Let set for about 30 minutes.
• 2. Use a large knife to cut off pieces that will make about a 6-inch circle. This isn't a "rule," as you can make any size manageable or for your specific use. Heat your oil to frying temp. If needed, you can heat your oven so that the fried pieces can be kept warm while you work on the rest of the dough.
• 3. To fry the bread, carefully slide the dough into the oil. Watch to ensure they don't get too dark. Use tongs to flip each piece and cook the other side. Drain on paper towels. Seal uneaten bread and store in the fridge. They can be reheated in a microwave.

SOURDOUGH TACO TWIST BREAD

Steps:

• Set out the sourdough starter,and let it come to room temperature.
• Sprinkle yeast over 1/4 cup warm water, and set aside to soften for 5 minutes.
• Prepare Taco filling:.
• Mix together 1/4 cup melted butter, taco seasoning mix, and the dried minced onion. Set aside.
• Stir softened yeast mixture into sourdough mixture. Add salt, oil and sour cream sauce mix.Stir in enough flour to form a soft dough. Turn out onto a lightly floured surface, and knead for 8-10 minutes, or til smooth and elastic.
• roll out dough into a 16X12 inch rectangle. cut lengthwise into three strips. spread filling on each strip, leaving 2 inch on the long side of each strip uncovered. Starting with covered long edge, roll up each strip jelly roll fashion. Pinch ends to seal.
• Place strips sid by side on greased baking sheet. Keeping seam sides inside, braid strips into one long braid.Lightly pinch ends together.
• cover with a cloth and set in a warm place to rise for 50-60 minutes, or til doubled in size.
• In a small bowl, beat egg. Beat in 1 Tablespoon water. Brush egg mixture over surface of loaf several times as dough rises.
• Preheat oven to 350 degrees. Bake loaf 40-45 minutes or til golden brown. After 30 minutes, if loaf is golden brown, cover with a tent of foil to prevent further browning . Remove from baking sheet. Serve warm or cold, tho I prefer warm . Makes 1 loaf.

TACO CHEDDAR BREAD

Steps:

• Measure carefully, placing all ingredients in bread machines pan in the order recommended by the manufacturer.
• Select Basic/White cycle.
• Use Medium or Light crust color.
• Do not use delay cycles.
• Remove baked bread from pan and cool on rack.
• NOTE: This recipe is not recommended for 1 1/2 pound bread machines with cast-aluminum pans in horizontal-loaf.

FRENCH BREAD TACO PIZZA

Steps:

• Preheat oven to 375.
• Brown beef until no longer pink. Drain.
• Add taco seasoning and about 1/2 cup cheese and mix into cooked meat.
• Place bread halves on parchment lined baking sheet. Spread lightly with softened butter.
• Put bread halves oven to heat about 5 minutes.
• Top loaves with taco meat mixture, remaining cheese, tomatoes, black olives and green onion.
• Bake 12-15 minutes or until cheese is melted and bubbly. Garnish with chopped cilantro and black olives. Let stand for 5 minutes before cutting into slices.

CHICKEN TACO STEW IN BREAD BOWLS

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray. Cut dough into 3 equal pieces. Shape each into a ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam sides down, on cookie sheet.
• Bake 18 to 22 minutes or until golden brown. Cool 5 minutes.
• Meanwhile, in 2-quart saucepan, mix remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until mixture boils and thickens.
• Cut top off each bread loaf. Lightly press center of bread down to form bowls. Place each bread bowl in individual shallow soup plate. Spoon about 1 cup stew into each bread bowl. Sprinkle with cheese. Place top of each bread bowl next to filled bowl.

CHEESY TACO BUBBLE BREAD BAKE

Steps:

• Heat oven to 350ºF.
• Cook meat with taco seasoning mix as directed on package.
• Meanwhile, cut biscuits into quarters; roll, 1 at a time, in crushed chips. Place in even layer in 13x9-inch baking dish sprayed with cooking spray.
• Spoon meat mixture over biscuits.
• Bake 30 min. or until biscuits are golden brown and cheese is melted, topping casserole with cheese after 15 min.
• Top with remaining ingredients before serving.