Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
FRY BREAD TACOS
Method
FRY BREAD TACOS
- 1
Make fry bread dough
In a large bowl, whisk together flour, baking powder, and salt. Gradually stir in warm water until a soft dough forms. Knead briefly on a floured surface 1-2 minutes until smooth. Cover and rest 10 minutes.
- 2
Prepare fillings
While dough rests, rinse and shred lettuce, and shred cheese. Warm refried beans in a small saucepan over low heat, stirring occasionally.
- 3
Cook the beef
Heat a large skillet over medium-high heat. Add ground beef and cook, breaking into crumbles, until browned and no pink remains, about 6-8 minutes. Stir in taco seasoning and 1/4 cup water; simmer 3-4 minutes until thickened. Remove from heat.
- 4
Fry fry bread
In a deep skillet, heat vegetable oil to 350°F (175°C). Divide dough into 6 portions and roll into 5-6 inch discs. Fry each disc 1-2 minutes per side until deep golden and puffed. Drain on paper towels.
- 5
Assemble tacos
Carefully split each fry bread disc to form a pocket or simply top with halves. Spoon a line of refried beans inside, add seasoned beef, then sprinkle with shredded cheese and lettuce. Repeat for all portions and serve immediately.
