Easy Fry Bread Tacos
TOTAL TIME: Prep: 10 min. + rising Cook: 45 min.
YIELD: 12 servings
My niece gave me this hearty recipe. Frozen bread dough makes the fry bread tacos easy to prep. —Robin Wells, Tulsa, Oklahoma
Ingredients
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1 loaf frozen white bread dough, thawed
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TOPPING:
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1 pound ground beef
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1 pound hot bulk pork sausage
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1 envelope taco seasoning
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1 can (15 ounces) pinto beans, rinsed and drained
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1/2 cup water
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Oil for deep-fat frying
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Optional toppings: Chopped tomato, finely chopped onion, shredded lettuce, shredded cheddar cheese and taco sauce
Directions
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1.
Allow dough to rise according to package directions. Meanwhile, for topping, cook beef and sausage in a skillet over medium heat until no longer pink, breaking meat into crumbles; drain. Stir in taco seasoning, beans and water. Simmer 15-20 minutes or until the water is almost evaporated; set aside.
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2.
After dough rises, punch down. Divide dough into 12 equal balls. Using a small amount of flour, roll each ball into a 6-in. circle (dough will be thin).
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3.
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. Serve with optional toppings of your choice.
Nutrition Facts
1 taco: 373 calories, 22g fat (5g saturated fat), 44mg cholesterol, 777mg sodium, 27g carbohydrate (2g sugars, 3g fiber), 16g protein.
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