29 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 2 star values: 1

We used to get these at county fairs in Oklahoma when I was growing up! So good! A delicious chili mixture served on top of out-of-this-world fried bread and trimmed with all your favorite taco trimmings, like shredded cheese, lettuce, chopped tomatoes, black olives, and salsa.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 200 degrees F (95 degrees C).

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  • Cook and stir ground beef in a large skillet over medium heat with onion until the meat is brown and crumbly, about 10 minutes; drain excess grease. Stir in chili seasoning mix, ranch-style beans, and diced tomatoes with green chilies. Bring the mixture to a boil, reduce heat to low, and simmer until the ground beef mixture is thick, about 10 minutes; let simmer while you finish remaining steps.

  • Mix self-rising flour with buttermilk in a bowl (dough will be very sticky). Scoop up about 1/4 cup of dough and gently pat into a 5-inch circle on a well-floured work surface.

  • Heat vegetable oil in a heavy skillet until a deep-frying thermometer placed in the center of the oil, not touching the bottom, reads 400 degrees F (205 degrees C). Gently place a dough circles into the hot oil and fry until golden brown on both sides, turning once, about 3 minutes per side. Fry bread will expand in size as it cooks. Drain the fried bread pieces on paper towels and place on baking sheets. Transfer to the oven to keep warm while you finish frying the bread.

  • Top fried bread with ground beef mixture to serve.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

588 calories; 26.1 g total fat; 93 mg cholesterol; 1569 mg sodium. 49.4 g carbohydrates; 36 g protein; Full Nutrition


Reviews (25)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/16/2012
yum.. just snarfed one of these down for dinner.. Tasty. I admit I made a change.. I didn't fry the bread. I LOVE the fried bread but my stomach cannot afford the calories. I sparayed a pan with cookign spary and cooked it on the stovetop.. It got nice and crunchy. It got a few puffy bubbles too. Only thing I'd do differnet next time is add a dash of salt to the dough..
(42)

Most helpful critical review

Rating: 2 stars
10/03/2015
Wasn't bad in any way... But very "plain"... Would like to try rolling the bread to make it real thin... Maybe more chalupa like.
29 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 2 star values: 1
Rating: 5 stars
07/16/2012
yum.. just snarfed one of these down for dinner.. Tasty. I admit I made a change.. I didn't fry the bread. I LOVE the fried bread but my stomach cannot afford the calories. I sparayed a pan with cookign spary and cooked it on the stovetop.. It got nice and crunchy. It got a few puffy bubbles too. Only thing I'd do differnet next time is add a dash of salt to the dough..
(42)
Rating: 5 stars
06/28/2013
I am from Oklahoma where every event involves Indian tacos. I made these last night and my family said it was the best ones they had ever ate. The fry bread is awesome. Even had it for desert just add honey and butter makes a great desert.
(26)
Rating: 5 stars
03/11/2014
I'm white and my husband is native. We've had these often. I always joke about making "white-man's fry bread." I just use thawed frozen bread dough. Grab a little ball of it stretch it out and fry it up. Quick and easy.
(19)
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Rating: 5 stars
03/16/2014
The meat sauce - I winged it. Used chili beans -they worked great. And used my canned salsa for all of the tomotoes... and used my own taco seasoning blend... but the star of this is the dough! Wow so good and easy. Definitely will be a staple in our house. BTW 2 cups self rising flour = 2 cups flour 2 2/3 baking powder 2/3 tsp of salt.
(17)
Rating: 5 stars
03/11/2014
I'm giving this a 5 star because I cannot give it a 4. for flavor. BUT... since it gave me such a great flash-back to many wonderful moments in the past this recipe quickly wins back that half-point. I had to make this... Not bad at all. I think the ranch-style beans is what brought this recipe to the top of the pile of other recipes I have tried. (Funny but I never considered this as the missing ingredient...) I used Penzey's Bold Taco seasoning for the first time too. The flavors were definitely there but I do prefer the Indian tacos in which the dough is a yeast-raised dough. Somehow that seems to fry up even better! Probably because it makes this entire dish taste like a fabulously wonderful savory donut. (I use all-purpose flour rather than self-rising add sugar to make a slightly sweet dough and used peanut oil or good ol' lard to deep-fry 'em all up!) My next favorite version of this recipe is just the deep-fried dough (yeast-raised!) smothered with a dried wild blueberry sauce (Standing Rock Tribe Sioux Nation of the Dakotas). That was served on Thursdays when I was working at For Yates ND. Thank you very much Melanie2008 for bringing back such wonderful memories of great food as well as great fellowship.
(15)
Rating: 5 stars
01/25/2014
We used to get something very similar at the flea market in Farmington New Mexico and they were delicious. These are the closet that I have gotten to them. Thank you!
(7)
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Rating: 5 stars
03/11/2014
I wish there was a place to ask questions without posting a rating. I've never heard of ranch style beans - what kind of beans are they? Black beans or baked beans? This recipe sounds delicious.
(6)
Rating: 5 stars
12/07/2013
Oh yea best I ever tasted! Native from Oklahoma thanks for receipe!
(5)
Rating: 5 stars
08/05/2014
I have used this recipe several times now and my family loves it. Our guests always comment "it's a fun change". It's also Soooo... easy!
(4)