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Indian Fry Bread Tacos

 Indian Fry Bread Tacos
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.”
2 ServingsPrep: 20 min. + standing Cook: 15 min.

Ingredients

  • 3/4 cup King Arthur Unbleached 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

Directions

  • 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;

2 of 2

Indian Fry Bread Tacos (continued)

Directions (continued)

  • drain on paper towels. Top each with meat mixture, lettuce and
  • tomato. Serve with salsa and sour cream. Yield: 2 servings.