Indian Tacos recipe

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Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon white sugar
½ teaspoon salt
1 ½ cups lukewarm water
2 cups oil for frying, or as needed
1 pound ground beef
1 (1.25 ounce) package chili seasoning mix
1 (15 ounce) can kidney beans, drained
2 cups shredded Cheddar cheese
2 cups chopped iceberg lettuce
2 tomatoes, chopped
1 cup sour cream

Nutrition Info

695.9 calories
carbohydrate: 50.5 g
cholesterol: 102.8 mg
fat: 40.9 g
fiber: 6.9 g
protein: 32.6 g
saturatedFat: 18.6 g
servingSize: -
sodium: 1371.1 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk flour, baking powder, sugar, and salt together in a large bowl, stir in water just until a fairly sticky dough forms. Set aside to rest while oil preheats.

  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  3. Divide dough into 6 equal portions. Flatten each portion into a round disc the size of your palm.

  4. Fry dough discs, one at a time, in hot oil until browned on one side, about 2 minutes, turn over with tongs and cook until browned on both sides, about 1 minute more. Drain fry bread on paper towels, repeat with remaining dough.

  5. Cook and stir ground beef in a skillet over medium heat, stir in chili seasoning and kidney beans and cook until heated through, about 5 minutes.

  6. Place fry bread on a plate, top each fry bread with a portion of chili mixture, shredded Cheddar cheese, lettuce, tomatoes, and sour cream.

Recipe Yield

6 tacos

Recipe Note

A favourite at Aboriginal Pow Wows all summer long.

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