Amy's Favorite Indian Fry Bread Tacos
"This is my daughter's absolute favorite meal and she requests it any time she can. She always has me make it for her new boyfriends' first meal at our house. Hopefully I can stop making them for that occasion because I really like her current boyfriend (UPDATE 2008: Guess I have to keep making these 'cuz the boyfriend turned fiance ended up being a DUD) :-)! Everyone always gives this meal great reviews and although it is a bit time-consuming, it is very much worth it! Start the Meat and Bean Mixture first and then when you take the lid of the pan to reduce the liquid, start the Fry Bread recipe so that they are still warm when you are ready to serve."
photo by Charmie777
- Ready In:
- 2hrs
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
Fry Bread
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1⁄2 cups water
- vegetable oil (for frying)
-
Meat and Bean Mixture
- 1 1⁄2 lbs ground beef
- 1 (16 ounce) can old el paso refried beans
- 1 (1 1/4 ounce) package old el paso taco seasoning mix
- 1 1⁄2 cups water
-
Toppings
- sour cream
- shredded lettuce
- shredded cheese
- diced tomato
- chopped onion
- salsa
directions
-
For Meat/Bean Mixture (start first):
- Thoroughly combine uncooked ground beef, refried beans, taco seasoning mix and water.
- Bring mixture to a boil. Cover, reduce heat and simmer for 1 hour.
- Uncover and continue to simmer until liquid is reduced and mixture is thick. This usually takes another 20 minutes or so - just enough time to make the Fry Bread.
-
For Fry Bread Tacos:
- Mix flour, baking powder and salt together well.
- Add water gradually making sure the dough is stiff.
- Pull off egg-sized balls of dough and quickly roll, pull, and on a floured surface pat them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick around the edges.
- Using a fork poke holes in the dough to prevent bubbles from forming.
- In skillet, heat 1/2-inch vegetable oil. Brown dough circles on each side until golden brown. You will need to stand over the skillet and with your fork and poke at any bubbles that may come up.
- When golden brown, lift from oil, shake gently to remove bulk of oil, and place on paper towels to drain.
- Spread meat/bean mixture on Fry Bread and top with your favorite toppings.
Questions & Replies
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Reviews
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We liked it. It was to much water and took a lot of flour to make the dough stiff. I would make it again. -
Very tough dough, couldnt even cut it. I won't make this again. -
I made half a recipe of the fry bread and it was great. I used leftover meat from Recipe #140700. Loved it. Will have this one often. -
This was a bit hit with the family. My 5year old loved it (although the toppings she put on was Cheese and Sour Cream with the meat/bean mixture underneath. Very, very filling. I couldn't eat a whole one, but I think I made the fry bread's too big. Had leftover's so tonight will make just the fry bread again! -
Not bad, but very temperamental dough. I had to add quite a bit of flour to get it to form a stiff dough. It cooked up nicely, but a bit too chewy for biting. This was because of the extra flour and working, I'm sure. I might try this one again, but not sure. Can't rate anything else, as all I made from this was the bread. Thanks for the recipe, anyway.
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Tweaks
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Wow, these are great! I made 6 fry-bread shells with the dough and didn't get them quite plate-sized. I think I need more practice, and my family assured me that they would gladly eat all the practice I can muster! I started out with the oil not hot enough, and quickly adjusted up to high heat so they would cook faster and absorb less oil. For the meat and bean mixture, I substituted 1 c. TVP softened in 1 c. water for the hamburger, then proceeded with the beans and some chipotle taco seasoning mix I had on hand. It was incredible, and I've already been thinking about all the ways I can use that scrumptious filling. Thank you for a wonderful and fun recipe. Our DD is only a year or two away from dating, so it's good to have a "boyfriend meal" ready to go!!! :-)
RECIPE SUBMITTED BY
I grew up in Tucson but moved to Colorado in 1989 and live in a household with my husband, Dad, daughter and 3-year old twin granddaughters. Our 8-year old grandson spends 2 nights a week with us. All of that adds up to often difficult menu ideas to met everyone's tastes.
Zaar is very addicting and I love trying the recipes I find here. I like to find recipes of people that I see are still active on Zaar and love it when I hear back from the Chef after I review the recipe. Everytime someone reviews one of my recipes, I like to find one of theirs to make and review as quickly as possible. It's a way for me to find great chefs I don't know yet too!
My husband has high blood sugar so we try to watch our carbs, but it is not easy because we love them so much!
I was diagnosed with brain tumors in 2005 and so far have had 5 surgeries that have left my eyelid droopy. I hope to have a surgery that will correct that soon!! There is still one tumor they have not removed but my wonderful doctor James Garrity at the Mayo Clinic in Rochester MN says they will leave it alone until or if it ever causes problems!
