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Indian Tacos with Yeast Fry Bread

Rated as 4.62 out of 5 Stars

"My cousins grew up on a reservation in South Dakota, and this is how we always made our fry bread (with yeast)."
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1 h 45 m servings 470
Original recipe yields 12 servings


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  1. Mix yeast, sugar, and 1/4 cup warm water in a large mixing bowl and set aside until the yeast mixture forms a creamy foam layer on top, about 5 minutes. Whisk flour, 1 teaspoon salt, and baking powder in a bowl. Stir flour mixture into yeast mixture by thirds, alternating with 1 cup warm water in thirds, and beat to make a firm dough.
  2. Cut the dough into 6 pieces and roll each piece into a ball on a floured work surface. Roll out the dough balls into flat round tortillas.
  3. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Gently place tortillas, one at a time, into the hot oil and fry until golden brown on both sides, turning once, 2 to 3 minutes per side. Drain on paper towels and set aside.
  5. Cook and stir ground beef with 1 large minced onion in a skillet over medium heat until the meat is browned and crumbly, about 10 minutes. Drain excess grease and stir in diced tomatoes with their juice, tomato paste, basil, oregano, salt, black pepper, and chili powder. Bring the chili to a boil and reduce heat to low; simmer until thickened, 30 to 40 minutes.
  6. Place a piece of fry bread onto a plate and ladle a generous portion of chili onto the bread. Transfer Cheddar cheese, lettuce, 1 cup finely chopped onion, and mild green chilies into separate bowls and top each portion with about 1 tablespoon of Cheddar cheese and desired amounts of lettuce, onion, and chilies.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 470 calories; 27.9 38.3 17.2 52 807 Full nutrition

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Read all reviews 35
  1. 45 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

THANK YOU THANK YOU THANK YOU BETSY!! Wish I could give you a million stars!! These are the Indian FryBread tacos of my youth...we used to travel to South Dakota for vacation every year and I re...

Most helpful critical review

The bread came out really dense and I was not very impressed. Don't get me wrong it was not bad just not as good as I remember fry bread being, I prefer it lighter and fluffier. I have had this ...

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THANK YOU THANK YOU THANK YOU BETSY!! Wish I could give you a million stars!! These are the Indian FryBread tacos of my youth...we used to travel to South Dakota for vacation every year and I re...

Thank you for sharing. I am a 42 year old Native American who loves cooking. I have been making fry-bread for over 20 years. Although this is a great recipe, I did alter it slightly. I used eva...

I am also from SD, Rapid City. I only used the part for the Fry Bread and it was great! I used the recipe for Buffy's Refried Beans and my own ground beef with seasonings, cumin, chili pwdr,gar...

We are now addicted to these Indian tacos! Just great flavour and our guests are asking for them. Thanks so much for the recipe.

AWESOME!!!!! I followed the recipe and it came out PERFECT!!! Next time I will cut the dough into 12-15 pieces so the kids can eat them a bit easier. My husbands family is from a reservation in...

I think this was a great recipe. The fry bread was wonderful and easy to make. The dough rolled out well. The recipe stated that it made 6 fry breads. These were as big as dinner plates. Make s...

This brings back memory of my grandmother who use to make these when I was a child. I followed the recipe but I let it sit after mixing the dough together for about 2 hours. It came out just as ...

Used your recipe for the bread section of the dish. It came out beautiful! Super tasty golden brown bread. It was just like I remembered them from my childhood. When visiting my Native Americ...

So good. I've been wanting to make Indian Fry Bread for ages and I finally found this recipe that uses yeast. The breads came out prefectly. Chewy, crispy and delicious. We paired this with ...