These Fry Bread Tacos are made with fluffy yet crispy fried dough and then topped with all your favorite toppings. With this easy recipe, you can make your state fair favorite at home for your family.
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Why you'll love this recipe
- One of the great things about this recipe is that you don't have to worry about homemade fry bread dough since we use frozen rolls as a copycat.
- You only need simple ingredients so you don't have to worry about spending a lot of money at the grocery store to make these Indian fry bread tacos.
- These tacos make a great appetizer, meal, or after-school snack.
Ingredient List
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- frozen yeast roll dough
- Vegetable oil for frying
- ground beef
- yellow onion
- taco seasoning
- refried beans
- Toppings like Mexican shredded cheese, lettuce, tomato, scallions, sour cream
Equipment
- Cast Iron Skillet
- Measuring Spoons and Cups
- Wire Mesh Strainer/Spider
- can opener
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Flatten the thawed dough into round, flat discs.
Step 2: Fry the dough in a hot oil for about 30 seconds to 1 minute or until brown and crispy. Set aside on paper towels to drain.
Step 3: While the fry bread drains, cook your taco fillings.
Step 4: Build the fry bread, starting with a layer of beans, beef, cheese, and your favorite taco toppings.
Eileen's Tips for Success
- Make sure the oil is hot before adding the first batch of dough. Otherwise, your fried bread will not be crispy.
- Use your hands to flatten the rolls, or place them on a lightly floured surface and roll them out with a rolling pin.
- You can fry these tacos in a deep, heavy skillet or a large pot. You only need about 1 inch of oil.
- I recommend using a neutral-flavored oil, such as vegetable or canola oil for the best results.
- A great way to drain them is to line a baking sheet with a paper towel, place a wire rack over the top, and set the cooked taco shell on top of the rack to drain.
Variations
Do you want to change up this recipe? Here are some ways to vary the recipe.
- You can turn this great recipe into a sweet treat by skipping the taco toppings and coating them in a cinnamon sugar mixture.
- Beans: Pinto beans can be used
- Toppings: Get creative with your favorite taco fixings, try using taco sauce, green onions, black olives, guacamole, or any other toppings you enjoy.
Make-ahead, storage, and freezer tips
Storage - Store leftover fry bread in an airtight container at room temperature for 2-3 days. Do not store the fry bread seasoned with taco toppings; you will have a soggy mess.
Making ahead - The fry bread is best when served fresh; however, you can make the taco toppings ahead to save a little time in the kitchen.
Reheating - Reheat the fried bread in the oven at 350°F for 2-3 minutes or until heated all the way.
Freezing - Freeze the fry bread in an airtight container or freezer bag. To reheat, thaw overnight and then heat up in the oven at 350°F for a few minutes.
Serving Suggestions
Frequently Asked Questions
Indian fry bread was invented by Lou Shepard, who worked as a manager for the Navajo Lodge.
The term "Navajo taco" was coined by a customer who walked into the lodge one day, and instead of ordering the "Lou Special" called it the Navajo taco, and then the name stuck.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Indian Fry Bread Tacos
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 4 frozen yeast rolls Note 1
- vegetable oil for frying
- 1 pound ground beef
- 1 small yellow onion peeled diced
- 1 taco seasoning
- 1 (16) ounce can, refried beans
Optional Toppings
- Mexican blended shredded cheese
- iceburg lettuce shredded
- tomatoes chopped
- scallions chopped
Instructions
- In a large skillet over medium high heat, heat up about an inch of oil.
- While the oil heats up, microwave your frozen rolls for 30 seconds.
- Flatten the doughs out into discs.
- Place the discs into the hot oil for 30 seconds to 1 minute until golden on one side. Flip the dough over in the oil and brown the other side. Once browned, remove the dough from the oil and drain on a paper towel-lined plate. Set aside
- Brown the ground beef and onions in a medium-sized skillet over medium-high heat,
- Once browned drain off any grease and add your taco seasoning along with any water the packet calls for.
- Warm up your refried beans either in the microwave or on the stove.
- Assemble the fry bread tacos by starting with fry bread, add beans, and a good amount of the beef mixture.
- Next top with cheese and your favorite toppings.
- Ready to serve.
NOTES
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