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Indian Tacos

Rated as 4.11 out of 5 Stars
71

"A favourite at Aboriginal Pow Wows all summer long."
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Ingredients

40 m servings 696
Original recipe yields 6 servings (6 tacos)

Directions

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  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.

Footnotes

  • Cook's Note:
  • Lukewarm milk can be substituted for lukewarm water.
  • Dip the fry bread dough into a bowl of flour if it is too sticky to work with.
  • For easier eating, especially at picnics, cut cooked fry bread into crouton-sized pieces; divide onto individual plates before adding remaining ingredients on top.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 696 calories; 40.9 50.5 32.6 103 1371 Full nutrition

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Reviews

Read all reviews 8
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Excellent! I made the following changes for the fry bread, for 2 C of all purpose flower, 1 tsp salt, 1 tsp sugar, 2 tsp baking powder to 1/2 cup of water and half cup of milk [the milk and wa...

Most helpful critical review

Not impressed although I was real excited to try it. The bread was so sticky and very hard to fry. Maybe this wouldn't be so bad if you just put mixture in a flour tortilla or on a bed of Fritos.

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Excellent! I made the following changes for the fry bread, for 2 C of all purpose flower, 1 tsp salt, 1 tsp sugar, 2 tsp baking powder to 1/2 cup of water and half cup of milk [the milk and wa...

Great recipe! I've never cooked this before and it turned out great! The only thing though is, I would add in the instructions that when you are making the discs of dough to lay out wax paper an...

We enjoyed this, a nice change from regular tacos, the fry bread gave me a bit of a hassle, I imagine it gets easier to work with when you make it often. I doubled the recipe since I had a 1 kg ...

Not impressed although I was real excited to try it. The bread was so sticky and very hard to fry. Maybe this wouldn't be so bad if you just put mixture in a flour tortilla or on a bed of Fritos.

Too dense.

I loved the filling and the toppings. But I'm not a big fan of fried bread and pretty much that what it was. If your a person who likes fried bread then you would enjoy this.

Tasty and filling. This is a recipe I will make again.

Well the fry bread tasted delicious but the batter was runny and were to thick after cooking them. I guess next time I will stir the liquid in slowly until I get the desired consistency. Hopeful...