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Fry Bread Tacos II

SUBMITTED BY: Robyn Bloomquist PHOTO BY: Mrs.Williams

"A yummy twist to an old favorite. The frybread makes the difference. It's a popular request at my house. I do up everything but the frybread in advance, and just heat up before serving. Leftover frybread can be used as dessert - coat it with cinnamon and sugar, and drizzle with honey."

RECIPE RATING:

Read Reviews (128)

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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

TOPPINGS:
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 (15.5 ounce) can pinto beans, with liquid
1 cup shredded Cheddar cheese
2 cups shredded iceberg lettuce
1/2 cup picante sauce
FRY BREAD:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
4 cups oil for frying, or as needed

DIRECTIONS

Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through. In a large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix package directions. 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.
Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. 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. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
Top fry bread with beans, ground beef, lettuce and cheese. Spoon picante sauce over. You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.

FOOTNOTES

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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REVIEWS

Reviewed on Jan. 12, 2008 by What a Dish!

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

What a Dish!
Jan. 12, 2008

Five stars for the actual fry bread. I did make a few small changes. My mom learned how to make fry bread from a Navajo woman and she gave me a few suggestions. Add a little bit of fat to the actual dough to make the fry bread tender- I used about 1-2 tsp. olive oil (not authentic, but oh well). Also, instead of just a depression in the center, she always makes a small hole. This allows it to cook evenly. I fried in a mix of canola, olive, and coconut oil (ran out of canola). I made 6 fry breads out of this recipe (some smaller than others). I used my instant-read thermometer to measure the the temp of the oil. These turned out perfect, and so yummy! The topping was only 3 stars, at best- it's a little bit bland. Next time I would just make my own thick chili to top these with. I thought kneading the dough would be difficult, but it really wasn't. It was a little sticky, but I only added a couple pinches of extra flour and it handled just fine- turned into a nice, silky dough. I enjoyed making these! I ate too many, and I don't make fried foods often (harldy at all) so I'll probably wait a little until I make them again, but I really enjoyed them!

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19 users found this review helpful

Five stars for the actual fry bread. I did make a few small changes. My mom learned how to... MORE

Reviewed on Jul. 2, 2003 by SGORDON

This review is for the fry bread portion: Oh my this recipe is soooo good! This tastes like... MORE

Reviewed on Jan. 4, 2008 by tizzylizz

These are awesome for just the Fry Bread alone! Best Bonus: I found that they make up quite... MORE

Reviewed on Mar. 28, 2006 by K.Fortune

You really do have to be certain the oil is hot enough before dropping in the flattened dough,... MORE

Reviewed on Apr. 10, 2005 by QAEDON

Marvelous. SO SIMPLE! My instant read thermometer was essential. Oil must be at 365 degrees... MORE

Reviewed on Dec. 17, 2003 by MYRA25

I only made the fry bread and it was easy and delicious. I will be making this again except I... MORE

Reviewed on Mar. 23, 2004 by GIGI637

This is one of my favorites!!! I have never tried this meat mixture, but the bread is... MORE

Reviewed on Dec. 28, 2007 by JustLearning86

AMAZING!!! I was so nervous about making this, as I've never made any sort of bread or... MORE

Reviewed on Jun. 19, 2006 by CIRCEWEPT

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