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Soft and Fluffy Indian Fry Bread Tacos

This soft and fluffy Indian fry bread tacos recipe combines pillowy homemade fry bread with a seasoned ground beef filling, fresh vegetables, shredded cheddar, and creamy sour cream. Inspired by Native American traditions and taco night staples, this fusion dish is flavorful, comforting, and easy to make from scratch.

Ingredients

Scale

Fry Bread

2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

1 cup warm water

Vegetable oil, for frying

Beef Topping

1 pound lean ground beef

2 tablespoons taco seasoning

1/4 cup warm water

Pinto Bean Topping (Optional)

2 cans (15 oz) pinto beans, rinsed and drained

1 tablespoon olive oil

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon onion powder

Toppings

1 cup crisp lettuce, chopped

2 red tomatoes, diced

1 1/2 cups shredded cheddar cheese

1 cup sour cream

1/4 cup fresh cilantro, finely chopped

Optional: sliced jalapeños, avocado slices, pickled onions, or turkey bacon crumbles

Instructions

🔸 Step 1: Make the Fry Bread Dough

  1. In a large mixing bowl, whisk together 2 cups flour, 1/2 teaspoon salt, and 1 tablespoon baking powder.

  2. Slowly pour in 1 cup warm water while stirring until a soft, shaggy dough forms.

  3. Knead lightly in the bowl until combined—do not overwork the dough.

  4. Cover with a clean kitchen towel and let rest for 10 minutes.

🔸 Step 2: Prepare the Ground Beef

  1. In a skillet over medium-high heat, brown 1 pound ground beef, breaking it apart with a wooden spoon.

  2. Once fully cooked, drain excess fat.

  3. Stir in 2 tablespoons taco seasoning and 1/4 cup warm water.

  4. Simmer for 5 minutes, stirring occasionally, until thickened.

🔸 Step 3: Cook the Pinto Beans (Optional)

  1. Heat 1 tablespoon olive oil in a small saucepan over medium heat.

  2. Add rinsed beans, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon onion powder.

  3. Stir and simmer for 10 minutes on low heat, stirring occasionally.

🔸 Step 4: Fry the Bread

  1. In a deep skillet, heat 2–3 inches of vegetable oil to 350°F (use a thermometer if possible).

  2. Divide rested dough into 4 equal pieces.

  3. Shape each into a round disc about 6–8 inches wide and 1/2 inch thick.

  4. Carefully place one piece of dough in hot oil. Fry for 1–2 minutes per side or until golden brown and puffed.

  5. Remove and drain on paper towels. Repeat with remaining dough.

🔸 Step 5: Assemble the Tacos

  1. Place warm fry bread on a plate.

  2. Optional: Spread a spoonful of cooked pinto beans.

  3. Add a generous amount of taco beef.

  4. Layer with shredded lettuce, diced tomatoes, and cheddar cheese.

  5. Top with sour cream and chopped cilantro.

  6. Garnish with additional toppings like avocado or turkey bacon, if desired.

Notes

  • Dough texture: The dough should be soft but not sticky. If too sticky, add a tablespoon of flour at a time.

  • Oil temp: Keep oil between 350–365°F for perfect puffing and golden crust.

  • Don’t crowd the pan: Fry one bread at a time for even cooking.

  • Meat variations: Ground turkey or shredded chicken are great substitutes.

  • Make ahead: Fry bread can be made in advance and warmed in the oven before serving.

  • Storage: Store leftover fry bread in an airtight container at room temp for up to 2 days. Reheat in oven for best texture.

  • Serving tip: A taco bar with all toppings makes it fun and interactive for guests or kids.