Authentic Native American Fry Bread Tacos with Beef and Bean Topping Recipe
Experience the authentic flavors of Native American cuisine with this crispy and golden fry bread recipe. Topped generously with seasoned ground beef, flavorful beans, and fresh taco toppings, this dish offers a delightful fusion of traditional fry bread and modern taco flavors that’s perfect for a satisfying meal.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Native American
Ingredients
For the Fry Bread:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 cup warm water
- Vegetable oil, for frying
For the Bean Topping:
- 2 cans (15 oz each) pinto beans, drained & rinsed
- 1 tablespoon olive oil
- 1 can (4 oz) green chiles
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black or white pepper
- ¼ teaspoon onion powder
For the Ground Beef:
- 1 pound lean ground beef
- 2 tablespoons taco seasoning
- ¼ cup warm water
Taco Toppings of Choice:
- Shredded lettuce
- Diced tomatoes
- Shredded cheese
- Sour cream
- Sliced jalapeños (optional)
- Chopped cilantro (optional)
Instructions
- Make the Fry Bread Dough: In a large mixing bowl, whisk together the all-purpose flour, salt, and baking powder. Gradually add warm water while mixing until a dough forms. Cover the dough with a clean towel and let it rest for 15 to 20 minutes to allow the gluten to relax and the dough to become more pliable.
- Prepare the Beans: Heat olive oil in a large pot over low heat. Add the drained and rinsed pinto beans, canned green chiles, cumin, salt, pepper, and onion powder. Stir well to combine all ingredients, then cover the pot and let it cook on low heat for 10 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Cook the Ground Beef: In a skillet, cook the lean ground beef over medium heat until it is browned and no longer pink. Drain any excess fat to keep the meat lean. Stir in the taco seasoning along with ¼ cup warm water, then let it simmer for 5 minutes, stirring often to blend the flavors thoroughly and allow the seasoning to penetrate the beef.
- Fry the Bread: Heat about 2 inches of vegetable oil in a large pot to 350°F (175°C). Divide the rested dough into 4 equal pieces. Press or roll each piece into a circle approximately ½-inch thick. Carefully fry each piece in the hot oil until golden brown on both sides, about 1 to 2 minutes per side. Once fried, remove the bread and drain on a wire rack or paper towels to remove excess oil.
- Assemble the Tacos: Place each piece of fry bread on a plate and top generously with seasoned ground beef, cooked beans, and your favorite taco toppings such as shredded lettuce, diced tomatoes, shredded cheese, sour cream, jalapeños, and cilantro. Serve immediately while warm and enjoy the delicious combination of textures and flavors.
Notes
- For extra crispy fry bread, roll the dough slightly thinner before frying to achieve a crunchier texture.
- Make this recipe vegetarian by omitting the ground beef and doubling the amount of seasoned beans for protein.
- Storage: Fry bread is best enjoyed fresh, but leftovers can be reheated in a 350°F (175°C) oven for 5 to 7 minutes to restore crispiness.
