If you’ve never had Indian Fry Bread Tacos before, you are truly in for a treat! I still remember the first time I bit into one — that warm, fluffy fry bread paired with hearty beans, seasoned beef, and a pile of fresh toppings was absolute heaven. It’s the kind of meal that’s fun to make and even more fun to eat. Perfect for family dinners, casual get-togethers, or when you just want something a little extra special without too much fuss.
This recipe brings you everything you love about tacos but with a totally different twist. Instead of taco shells or tortillas, you get this golden, slightly crispy fry bread that holds all that deliciousness together. Plus, you can customize your toppings any way you like — which makes it a serious winner if you’ve got picky eaters at the table!
Today I’m walking you through exactly how to make these amazing Indian Fry Bread Tacos at home. Trust me, once you try them, you’ll be hooked.
Ingredients You’ll Need
For the fry bread:
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2 cups all-purpose flour
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1/2 teaspoon salt
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1 tablespoon baking powder
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1 cup warm water
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Vegetable oil for frying
For the toppings:
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2 cans (15 oz) pinto beans, drained and rinsed
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1 tablespoon olive oil
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1 can (4 oz) green chiles
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1/2 teaspoon cumin
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1/2 teaspoon salt
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1/4 teaspoon black or white pepper
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1/4 teaspoon onion powder
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1 pound lean ground beef
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2 tablespoons taco seasoning
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1/4 cup warm water
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Taco-style toppings of choice (lettuce, tomatoes, cheese, sour cream, etc.)
How to Make Indian Fry Bread Tacos
Let’s break this down step-by-step so you can get your tacos on the table without any stress!
STEP 1: Make the Fry Bread Dough
First things first, we’ve got to get that beautiful fry bread started. In a large mixing bowl, whisk together your all-purpose flour, salt, and baking powder. Once those dry ingredients are combined, pour in the warm water and stir until the dough starts coming together.
The dough might seem a little shaggy at first, but keep mixing — it’ll smooth out. Once it’s formed a nice ball, cover the bowl with a clean kitchen towel and let the dough rest while you get your toppings ready. This resting step helps the dough relax a bit, making it easier to shape later.
STEP 2: Prepare the Bean Mixture
While your dough is resting, it’s time to get those beans flavorful and ready to go. Heat a tablespoon of olive oil in a large pot over low heat. Then add in the drained pinto beans, a can of green chiles, cumin, salt, pepper, and onion powder.
Give it all a good stir, cover the pot, and let it cook gently on low heat for about 10 minutes. Make sure to stir it occasionally so nothing sticks to the bottom. These beans are going to be creamy, flavorful, and the perfect partner to that savory beef.
STEP 3: Cook the Seasoned Beef
Now let’s move on to the beef! In a separate skillet over medium heat, cook your ground beef until it’s fully browned, breaking it up with a spoon as it cooks. If you’ve got any excess fat in the pan, go ahead and drain it off.
Next, sprinkle in the taco seasoning and add 1/4 cup of warm water. Stir it all together and let it simmer for about 5 minutes. This step really locks in all those taco flavors, and the beef ends up juicy and perfectly seasoned.
Finishing Your Indian Fry Bread Tacos: Frying and Assembling Like a Pro
Now that your beef and beans are prepped and ready, it’s time to tackle the part that makes this recipe really stand out — frying up that irresistible fry bread. This is where all the magic happens. Honestly, when you smell that dough frying and hear it sizzling, you’ll know something delicious is about to hit the table.
Let’s jump back into the kitchen and finish putting everything together!
How to Finish Making Indian Fry Bread Tacos
STEP 4: Fry the Bread to Golden Perfection
Start by heating about 2 inches of vegetable oil in a large, heavy-bottomed pot. You’ll want to get the oil to about 350°F (175°C). If you have a thermometer, it’s super helpful here to make sure the oil’s hot enough but not too hot. (If the oil’s not hot enough, the bread will soak up too much oil and turn greasy instead of light and crispy.)
While the oil is heating up, divide your dough into four equal pieces. Take one piece at a time and use your hands to press it out into a rough circle about 1/2 inch thick. It doesn’t have to be perfectly shaped — the homemade, rustic look is part of the charm.
Carefully place each piece of dough into the hot oil. Fry one side until it’s golden brown, then gently flip it and fry the other side. This usually takes about 1–2 minutes per side, depending on your oil temperature. Once golden and puffed up, remove the bread and let it drain on a wire rack or paper towels.
Tip: If you’re making a big batch, keep your finished fry breads warm in a low oven (around 200°F) while you fry the rest.
Time to Assemble Your Tacos!
This is the fun part — and if you’ve got kids helping in the kitchen, they’ll love building their own tacos.
Lay a piece of that beautiful fry bread on a plate. Spoon on a generous helping of the seasoned beef, followed by a big scoop of the warm, flavorful beans. Now comes the best part: all the toppings!
You can keep it classic with shredded lettuce, diced tomatoes, cheddar cheese, and sour cream. Or, get creative and throw on some sliced avocados, jalapeños, chopped cilantro, or a drizzle of your favorite hot sauce.
The warm, slightly crisp bread, the hearty meat and beans, and the cool, fresh toppings come together for the ultimate taco experience. Honestly, it’s so satisfying — you might not be able to stop at just one.
Helpful Tips for the Best Indian Fry Bread Tacos
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Get the oil temperature right: Too cool, and the bread will absorb oil and get soggy. Too hot, and it might brown too quickly without cooking through.
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Don’t overwork the dough: You want tender bread, not tough bread. Mix just until everything comes together and avoid kneading too much.
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Customize your toppings: These tacos are super versatile. Try adding pickled onions, crumbled queso fresco, or even a squeeze of fresh lime juice for an extra pop of flavor.
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Serve immediately: Fry bread tastes best when it’s hot and fresh, so try to serve your tacos right after assembling.
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Double the recipe for a crowd: These are always a hit at parties and potlucks, so don’t be afraid to make extra!
Indian Fry Bread Tacos: Your Questions Answered + Final Thoughts
You’ve made it this far, and if your mouth isn’t watering already, it’s about to be! Before we wrap up, I want to answer a few common questions you might have about making Indian Fry Bread Tacos. Whether you’re a first-timer or looking for extra tips to perfect your fry bread, these FAQs have got you covered.
FAQ: Indian Fry Bread Tacos
Can I make the fry bread dough ahead of time?
Yes, you can! If you want to get a head start, make the dough and cover it tightly with plastic wrap. Store it in the fridge for up to 24 hours. Just bring it back to room temperature before frying.
What can I use instead of pinto beans?
Feel free to swap the pinto beans for black beans, kidney beans, or even refried beans if that’s what you have on hand. You can also mix different beans together for a heartier filling.
Is there a way to make the fry bread healthier?
Since fry bread is, well, fried, it’s not exactly a “health food.” But you can pat the bread with paper towels right after frying to remove excess oil. Some people also try baking it at a high temperature, though the texture won’t be quite the same.
Can I freeze leftover fry bread?
Absolutely. Let the fry bread cool completely, then wrap it tightly in plastic wrap and store it in a freezer bag. It’ll keep for about 2 months. To reheat, just pop it in a 350°F oven for a few minutes until warm.
How do I know when the oil is hot enough for frying?
If you don’t have a thermometer, you can drop a small piece of dough into the oil. If it sizzles and starts to puff up right away, the oil is ready. If it sinks and barely bubbles, it needs more time to heat.
Can I make these tacos vegetarian?
Definitely! Just leave out the ground beef and double up on the seasoned beans. You can also add grilled veggies or plant-based meat alternatives for extra heartiness.
What’s the best way to serve fry bread tacos for a crowd?
Set up a DIY taco bar! Fry the bread ahead of time and keep it warm in the oven. Set out bowls of beef, beans, and all the toppings, and let everyone build their own taco. It’s easy, fun, and a total crowd-pleaser.
Final Thoughts: Why You’ll Love Indian Fry Bread Tacos
There’s just something so special about these Indian Fry Bread Tacos. The combination of crispy, pillowy bread with hearty toppings and fresh, colorful add-ins makes every bite a little celebration. Plus, they’re so versatile that you can customize them to fit any taste or occasion.
Whether you’re planning a laid-back family dinner, a weekend get-together with friends, or just craving something out of the ordinary, these tacos fit the bill perfectly. And once you get a taste of that fresh-fried bread, I promise — you’ll be making them on repeat.
If you try this recipe, I’d love to hear how it turned out for you! Feel free to leave a comment below and let me know what toppings you used or if you put your own spin on it. Happy cooking, and enjoy every delicious bite!
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Indian Fry Bread Tacos
Description
Indian Fry Bread Tacos are a delicious fusion of fluffy, crispy fry bread loaded with hearty beans, savory seasoned beef, and all your favorite taco toppings. This recipe brings a wonderful balance of flavors and textures, from the crispness of the bread to the creamy beans and bold meat filling. It’s a satisfying and customizable dish that’s perfect for a fun family dinner or a festive gathering.
Ingredients
For the fry bread:
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup warm water
Vegetable oil for frying
For the toppings:
2 cans (15 oz) pinto beans, drained and rinsed
1 tablespoon olive oil
1 can (4 oz) green chiles
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black or white pepper
1/4 teaspoon onion powder
1 pound lean ground beef
2 tablespoons taco seasoning
1/4 cup warm water
Taco-style toppings of choice (lettuce, tomatoes, cheese, sour cream, etc.)
Instructions
1️⃣ In a large mixing bowl, whisk together the flour, salt, and baking powder. Add the warm water and stir until the dough comes together. Cover the bowl with a clean towel and let the dough rest while you prepare the toppings.
2️⃣ Heat olive oil in a large pot over low heat. Add the drained pinto beans, green chiles, cumin, salt, pepper, and onion powder. Stir well to combine, cover, and cook on low heat for about 10 minutes, stirring occasionally to prevent sticking.
3️⃣ In a separate skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain any excess fat. Add the taco seasoning and 1/4 cup warm water to the beef, stir well, and simmer for about 5 minutes until the flavors are well blended.
4️⃣ Heat 2 inches of vegetable oil in a large pot to 350°F (175°C). Divide the dough into 4 equal pieces. Using your hands, press each piece into a circle about 1/2 inch thick. Carefully place each dough circle into the hot oil and fry until golden brown on one side, then flip and fry the other side. Remove and drain on a wire rack or paper towels.
5️⃣ To assemble the tacos, place a piece of fry bread on a plate. Top with a generous spoonful of seasoned beef, a helping of the bean mixture, and your favorite taco toppings such as shredded lettuce, diced tomatoes, cheese, and sour cream. Serve immediately while the fry bread is warm and crispy.
Notes
If you prefer a spicier kick, add some diced jalapeños or hot sauce to your taco toppings. For a vegetarian version, you can skip the beef and double up on the seasoned beans. Make sure the oil is hot enough before frying to get that perfect crispy texture without absorbing too much oil. Fry bread is best eaten fresh, but you can keep it warm in a low oven while you finish frying the rest.
