Best 6 Amys Favorite Indian Fry Bread Tacos Recipes

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Are you craving a delicious and unique culinary experience? Look no further than Amy's Favorite Indian Fry Bread Tacos! This mouthwatering dish combines the flavors of traditional Indian cuisine with the convenience of street tacos. Whether you're a seasoned cook or a beginner in the kitchen, we've got you covered with a step-by-step guide to creating these tantalizing tacos. Get ready to embark on a culinary adventure that will leave your taste buds dancing!

Let's cook with our recipes!

INDIAN TACOS (AND FRY BREAD)



Indian Tacos (And Fry Bread) image

I love these for a change from regular tacos or burritos. Top with green chili instead of salsa if desired.

Provided by Karen From Colorado

Categories     Chicken Breast

Time 50m

Yield 6-8 Indian Tacos

Number Of Ingredients 23

1 lb fried hamburger
2 (15 ounce) cans diced tomatoes
1 large green pepper
1 large onion
1/2 cup cooked rice
1 (15 ounce) can red kidney beans
3 teaspoons diced mild green chilies
1 teaspoon chili powder
1 teaspoon ground cumin
Tabasco sauce, to taste
1 (16 ounce) can refried beans, heated
shredded cheddar cheese
shredded lettuce
diced tomato
sour cream
guacamole
sliced black olives
salsa
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
hot oil (for frying)

Steps:

  • Mix the first 10 ingredients in a large sauce pan or skillet.
  • Simmer on low heat for about 30 minutes or until fry bread is done.
  • While this is simmering make fry bread.
  • Fry Bread:.
  • Sift dry ingredients.
  • Lightly stir in milk.
  • Add more flour as necessary to make a dough you can handle.
  • Knead and work the dough on a floured board with floured hands until smooth.
  • Pinch off fist-sized lumps and shape into a flat disk shape.
  • Fry in fat (about 375°) until golden and done on both sides, about 5 minutes.
  • Drain on paper towels.
  • Place hot fry bread on a plate.
  • Spread a layer of refried beans.
  • Top with meat sauce and shredded cheese.
  • Add lettuce, tomatoes, salsa, etc. if desired.

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

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.

INDIAN TACOS WITH YEAST FRY BREAD



Indian Tacos with Yeast Fry Bread image

My cousins grew up on a reservation in South Dakota, and this is how we always made our fry bread (with yeast).

Provided by BETSY4020

Categories     Main Dish Recipes     Taco Recipes     Fry Bread Taco Recipes

Time 1h45m

Yield 12

Number Of Ingredients 20

1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
¼ cup warm water
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 cup warm water
6 cups vegetable oil for frying
1 pound ground beef
1 large onion, minced
1 (28 ounce) can diced tomatoes, undrained
2 (6 ounce) cans tomato paste
1 teaspoon dried basil
½ teaspoon dried oregano
salt and ground black pepper to taste
1 pinch chili powder, or to taste
½ pound Cheddar cheese, coarsely shredded
1 head iceberg lettuce, cored and shredded
1 cup finely chopped onion, or as desired
1 cup finely chopped mild green chiles, or as desired

Steps:

  • Mix yeast, sugar, and 1/4 cup warm water in a large mixing bowl and set aside until the yeast mixture forms a creamy foam layer on top, about 5 minutes. Whisk flour, 1 teaspoon salt, and baking powder in a bowl. Stir flour mixture into yeast mixture by thirds, alternating with 1 cup warm water in thirds, and beat to make a firm dough.
  • Cut the dough into 6 pieces and roll each piece into a ball on a floured work surface. Roll out the dough balls into flat round tortillas.
  • Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Gently place tortillas, one at a time, into the hot oil and fry until golden brown on both sides, turning once, 2 to 3 minutes per side. Drain on paper towels and set aside.
  • Cook and stir ground beef with 1 large minced onion in a skillet over medium heat until the meat is browned and crumbly, about 10 minutes. Drain excess grease and stir in diced tomatoes with their juice, tomato paste, basil, oregano, salt, black pepper, and chili powder. Bring the chili to a boil and reduce heat to low; simmer until thickened, 30 to 40 minutes.
  • Place a piece of fry bread onto a plate and ladle a generous portion of chili onto the bread. Transfer Cheddar cheese, lettuce, 1 cup finely chopped onion, and mild green chilies into separate bowls and top each portion with about 1 tablespoon of Cheddar cheese and desired amounts of lettuce, onion, and chilies.

Nutrition Facts : Calories 470.1 calories, Carbohydrate 38.3 g, Cholesterol 52 mg, Fat 27.9 g, Fiber 3.9 g, Protein 17.2 g, SaturatedFat 9.6 g, Sodium 807.2 mg, Sugar 8.9 g

AMY'S FAVORITE INDIAN FRY BREAD TACOS



Amy's Favorite Indian Fry Bread Tacos image

This is my daughter's absolute favorite meal and she requests it any time she can. She always has me make it for her new boyfriends' first meal at our house. Hopefully I can stop making them for that occasion because I really like her current boyfriend (UPDATE 2008: Guess I have to keep making these 'cuz the boyfriend turned fiance ended up being a DUD) :-)! Everyone always gives this meal great reviews and although it is a bit time-consuming, it is very much worth it! Start the Meat and Bean Mixture first and then when you take the lid of the pan to reduce the liquid, start the Fry Bread recipe so that they are still warm when you are ready to serve.

Provided by Sooz Cooks

Categories     Native American

Time 2h

Yield 6 serving(s)

Number Of Ingredients 15

3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups water
vegetable oil (for frying)
1 1/2 lbs ground beef
1 (16 ounce) can old el paso refried beans
1 (1 1/4 ounce) package old el paso taco seasoning mix
1 1/2 cups water
sour cream
shredded lettuce
shredded cheese
diced tomato
chopped onion
salsa

Steps:

  • For Meat/Bean Mixture (start first):.
  • Thoroughly combine uncooked ground beef, refried beans, taco seasoning mix and water.
  • Bring mixture to a boil. Cover, reduce heat and simmer for 1 hour.
  • Uncover and continue to simmer until liquid is reduced and mixture is thick. This usually takes another 20 minutes or so - just enough time to make the Fry Bread.
  • For Fry Bread Tacos:.
  • Mix flour, baking powder and salt together well.
  • Add water gradually making sure the dough is stiff.
  • Pull off egg-sized balls of dough and quickly roll, pull, and on a floured surface pat them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick around the edges.
  • Using a fork poke holes in the dough to prevent bubbles from forming.
  • In skillet, heat 1/2-inch vegetable oil. Brown dough circles on each side until golden brown. You will need to stand over the skillet and with your fork and poke at any bubbles that may come up.
  • When golden brown, lift from oil, shake gently to remove bulk of oil, and place on paper towels to drain.
  • Spread meat/bean mixture on Fry Bread and top with your favorite toppings.

Nutrition Facts : Calories 541.3, Fat 18.5, SaturatedFat 7, Cholesterol 77.1, Sodium 988.2, Carbohydrate 59.8, Fiber 5.5, Sugar 0.5, Protein 31.6

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

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

FRY BREAD TACOS I



Fry Bread Tacos I image

I grew up on these tacos and thought they were a staple in all households. I also make these with chorizo and add diced cooked potatoes sprinkled with chili powder. My mom used her own flour recipe for the dough but I like this way because it's much quicker!! There is some prep time, but well worth it.

Provided by Brandy

Categories     Main Dish Recipes     Taco Recipes     Fry Bread Taco Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

1 pound ground beef
2 teaspoons chili powder
2 teaspoons garlic powder
1 (15 ounce) can kidney beans, drained
1 tablespoon shredded sharp Cheddar cheese
1 (12 ounce) package frozen dinner rolls, thawed
3 cups vegetable oil

Steps:

  • In a large skillet over medium-high heat, brown the ground beef. Drain off the grease, and season with chili powder and garlic powder. Stir in kidney beans. Remove from heat, and set aside.
  • On a lightly floured surface, roll balls of dough out into circles about 6 to 8 inches across, and 1/4 inch thick. Flip the dough over so it is sticky-side up, and place meat mixture over half of the circle. Fold dough over, and pinch to seal. Trim if necessary to make a half-moon shape. Place filled tacos onto a lightly greased cookie sheet, and cover with a towel or greased plastic wrap.
  • Heat one inch of oil in a large heavy skillet to 365 degrees F (180 degrees C). Fry tacos for a few minutes on each side, or until golden. Remove to paper towels to absorb grease. Slit the top, and put cheese into the tacos while they are hot. Feel free to add any additional taco toppings too.

Nutrition Facts : Calories 1442.4 calories, Carbohydrate 41.1 g, Cholesterol 68 mg, Fat 133.6 g, Fiber 5.8 g, Protein 23 g, SaturatedFat 26.3 g, Sodium 520.1 mg, Sugar 3.4 g

Tips:

  • Use a cast-iron skillet or griddle for the best results. A well-seasoned cast-iron skillet will give the fry bread a beautiful golden brown color and a crispy texture.
  • Don't overcrowd the pan. Cook the fry bread in batches if necessary to avoid steaming.
  • Be careful not to overcook the fry bread. It should be cooked through but still soft and chewy.
  • Use a variety of toppings for your fry bread tacos. Some popular options include ground beef, shredded chicken, carnitas, al pastor, fish, or vegetables.
  • Don't be afraid to experiment with different flavors. Indian fry bread tacos are a versatile dish that can be adapted to your own taste preferences.

Conclusion:

Indian fry bread tacos are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover fry bread or to enjoy a fun and unique meal. With a variety of toppings to choose from, Indian fry bread tacos are sure to please everyone at your table.

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