Best 7 Slow Cooker Beef Fry Bread Tacos Recipes

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Slow cooker beef fry bread tacos are an easy and delicious meal that can be enjoyed by the whole family. This recipe is perfect for a busy weeknight meal, as it can be made in advance and reheated when you are ready to eat. The beef is cooked in a slow cooker with a variety of spices, and the fry bread is made from a simple dough that is fried until golden brown. The tacos are then topped with your favorite toppings, such as cheese, lettuce, tomatoes, and sour cream.

Here are our top 7 tried and tested recipes!

SLOW-COOKER BEEF FRY-BREAD TACOS



Slow-Cooker Beef Fry-Bread Tacos image

This riff on the popular fair food gets a delicious slow-cooker makeover. Pre-made dinner roll dough makes prep for the bread a breeze!

Provided by Cindy Rahe

Categories     Entree

Time 4h35m

Yield 4

Number Of Ingredients 20

3 lb lean (at least 80%) ground beef
1 cup chopped onions
2 to 3 chipotle chiles in adobo sauce, finely chopped
2 teaspoons adobo sauce (from jar)
1 teaspoon salt
1 teaspoon ground cumin
2 teaspoons chile powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1 cup water
4 frozen dinner roll dough (raw), thawed as directed on bag
Canola oil for frying
Shredded cheese
Chopped tomatoes
Diced onion
Fresh cilantro
Shredded lettuce
Sour cream
Frank's™ RedHot™ Original cayenne pepper sauce

Steps:

  • In slow cooker, stir together Ground Beef ingredients. Cover; cook on High heat setting 2 hours. Stir mixture to break up beef. Cover; cook 2 hours longer or until beef is no longer pink. With slotted spoon, remove beef from slow cooker; place half in bowl and keep warm. Place remaining half in freezer container or freezer plastic bag; freeze for another use.
  • With hands or rolling pin, flatten dinner roll dough into rough rounds about the diameter of a small taco shell. If sticky, dust with flour.
  • Heat cast-iron or deep skillet over medium-high heat. Fill with about 1/2 inch of canola oil; heat oil until hot. Fry dough rounds in batches a few minutes per side or until dough is deep golden brown. Flip; repeat. Remove fried bread to plate lined with paper towels to drain.
  • Top fry bread with beef and desired toppings. Serve with a knife and fork, or if you don't mind a little mess, just like a regular taco.

Nutrition Facts : ServingSize 1 Serving

SLOW-COOKER BEEF FRY-BREAD TACOS RECIPE - (4.5/5)



Slow-Cooker Beef Fry-Bread Tacos Recipe - (4.5/5) image

Provided by á-174535

Number Of Ingredients 23

GROUND BEEF:
3 pound lean ground beef, at least 80%
1 cup chopped onions
2 to 3 chipotle chiles in adobo sauce, finely chopped
2 teaspoons adobo sauce, from jar
1 teaspoon salt
1 teaspoon ground cumin
2 teaspoons chile powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1 cup water
TACOS:
4 frozen dinner roll dough (raw), thawed as directed on bag
Canola oil for frying
Toppings:
Shredded cheese
Chopped tomatoes
Diced onion
Fresh cilantro
Shredded lettuce
Sour cream
Hot sauce

Steps:

  • In slow cooker, stir together Ground Beef ingredients. Cover; cook on High heat setting 2 hours. Stir mixture to break up beef. Cover; cook 2 hours longer or until beef is no longer pink. With slotted spoon, remove beef from slow cooker; place half in bowl and keep warm. Place remaining half in freezer container or freezer plastic bag; freeze for another use. With hands or rolling pin, flatten dinner roll dough into rough rounds about the diameter of a small taco shell. If sticky, dust with flour. Heat cast-iron or deep skillet over medium-high heat. Fill with about 1/2 inch of canola oil; heat oil until hot. Fry dough rounds in batches a few minutes per side or until dough is deep golden brown. Flip; repeat. Remove fried bread to plate lined with paper towels to drain. Top fry bread with beef and desired toppings. Serve with a knife and fork, or if you don't mind a little mess, just like a regular taco.

SLOW COOKER BARBACOA-STYLE BEEF TACOS RECIPE BY TASTY



Slow Cooker Barbacoa-Style Beef Tacos Recipe by Tasty image

These aren't your average beef tacos. Made with succulent beef chuck roast slow-cooked over eight hours in a blend of chipotles and herbs, this dish will be a crowd pleaser at every family dinner or potluck. If you somehow have any leftover barbacoa, toss it into your next salad or serve it with a side of rice and beans.

Provided by Scott Loitsch

Categories     Dinner

Time 8h30m

Yield 8 servings

Number Of Ingredients 21

3 lb beef chuck roast
pepper, to taste
salt, to taste
oil, a drizzle
4 chipotle peppers in adobo sauce, chopped
5 cloves garlic, chopped
1 tablespoon ground cumin
3 teaspoons dried oregano
¼ teaspoon ground cloves
½ cup beef broth
¼ cup apple cider vinegar
¼ cup fresh lime juice
3 bay leaves
flour tortilla, or corn tortillas
rice, cooked
pico de gallo
shredded cheese
sour cream
guacamole
fresh cilantro leaf
avocado, sliced

Steps:

  • Cut the beef into 6-8 large chunks. Season all over with pepper and salt.
  • Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned. Transfer the seared meat to a slow cooker.
  • In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.
  • Pour the marinade over the beef in the slow cooker and add the bay leaves. Cover and cook on low for 8 hours, until the meat can be shredded easily.
  • Remove and discard the bay leaves. Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.
  • To serve, add the shredded beef to your choice of tortillas with your favorite toppings.
  • Enjoy!

Nutrition Facts : Calories 395 calories, Carbohydrate 7 grams, Fat 16 grams, Fiber 1 gram, Protein 54 grams, Sugar 1 gram

EASY FRY BREAD TACOS



Easy Fry Bread Tacos image

My niece gave me this hearty recipe. It came from a Native American friend of hers in Eufaula, Oklahoma.-Robin Wells, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 13

1 loaf frozen white bread dough, thawed
TOPPING:
1 pound ground beef
1 pound hot bulk pork sausage
1 envelope taco seasoning
1 can (15 ounces) pinto beans, rinsed and drained
1/2 cup water
Oil for deep-fat frying
Chopped tomato
Finely chopped onion
Shredded lettuce
Shredded cheddar cheese
Taco sauce

Steps:

  • Allow dough to rise according to package directions. Meanwhile, for filling, cook beef and sausage in a skillet over medium heat until no longer pink; drain. Stir in taco seasoning, beans and water. Simmer 15-20 minutes or until the water is almost evaporated; set aside. , After dough rises, punch down. Divide dough into 12 equal balls. Using a small amount of flour, roll each ball into an 6-in. circle (dough will be thin). , In an electric skillet or deep fryer, heat 1-in. oil to 350°. Gently place 1 dough circle into oil. Fry until golden brown, 1-2 minutes, turning once. Drain tortillas on paper towels; keep warm. Top each tortilla with meat mixture, tomato, onion, lettuce, cheese and taco sauce.

Nutrition Facts : Calories 307 calories, Fat 14g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 777mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 16g protein.

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

SLOW COOKED SHREDDED BEEF TACOS



Slow Cooked Shredded Beef Tacos image

Make and share this Slow Cooked Shredded Beef Tacos recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless beef chuck roast
1 medium onion, sliced
1 cup water
1 (1 1/4 ounce) package taco seasoning mix
1 (16 ounce) jar taco sauce
1 (7 ounce) can diced green chilies
1 package taco shell (12)
shredded lettuce
chopped tomato
shredded cheddar cheese
sour cream

Steps:

  • Place beef and onion in slow cooker.
  • Combine water and seasoning mix in small bowl.
  • Pour over beef and onion.
  • Cook on LOW for 6-8 hours or until tender.
  • Shred beef with two forks.
  • Place beef in large bowl.
  • Stir in taco sauce and chiles.
  • Fill warmed taco shells with beef mixture.
  • Top with lettuce, tomato,cheese, and sour cream.

Tips:

  • Use a lean ground beef to reduce grease and calories.
  • Add a variety of vegetables to the filling for extra nutrition and flavor.
  • Use a sharp knife to cut the fry bread into even pieces.
  • Fry the fry bread in hot oil until golden brown and crispy.
  • Top the tacos with your favorite toppings, such as shredded cheese, lettuce, tomatoes, and sour cream.

Conclusion:

Slow Cooker Beef Fry Bread Tacos are a delicious and easy meal that can be enjoyed by the whole family. They are perfect for a quick and easy weeknight dinner or a fun weekend lunch. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that everyone will love.

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