Indian Tacos

Indian Tacos are made with unique Indian Fry Bread and are filled with ground beef, beans, cheese, and other fixings you know and love!

Tacos make their way into my menu quite often — they’re a favorite! A few of my go-to’s are these bang bang shrimp tacos and waffle tacos.

I’ve been on the hunt for an even more special vessel for my favorite taco fillings, which brings me to today’s Indian tacos recipe.

Why This Recipe Works

I look forward to Taco Tuesday every week! And while classic options made with tortillas are great, it’s always fun to switch things up. That’s where this Indian tacos recipe comes in. But you may be wondering, what are Indian tacos?

They’re served on Indian Fry Bread, which is what makes them so unique. It only takes about 15 minutes to whip up, but it really makes all the difference. The crispy and crunchy exterior of the fry bread also features a soft interior, making it the perfect taco shell.

You’ll also have the freedom to fold them up like a traditional taco or enjoy them open-faced — similar to a Tostada. Either way, this dish is delicious!

Ingredients Needed

• Flour: Use all-purpose flour for your Indian fry bread. If you want to make this recipe gluten-free, feel free to use your preferred GF flour instead.
• Milk: You need to add a bit of fat to the fry bread dough for added flavor and texture. I like to use milk. 
• Ground Beef: Fill your Indian tacos with whatever you like! I typically use ground beef because I like the flavor.
• Chili Beans: These are filling and add some heat. Feel free to substitute black beans instead!

How to Make Indian Tacos

1. Make the fry bread dough batter. Whisk together the flour, baking powder, and salt in a large bowl until well combined. Add the milk and stir together using a wooden spoon until the dough begins to come together.
2. Knead the dough. Flour your work surface and knead the dough about 10 times, or until the flour is completely incorporated. Allow resting for 10 minutes.

3. Form the dough. Attach a candy thermometer to the side of an iron skillet or a heavy-bottomed pot and heat the oil to 350° F. Separate the dough into 4-5 equal pieces and roll each into a ¼ to ½-inch thick disc.
4. Fry the Indian fry bread. Working with one at a time, place the dough into the hot oil and allow to fry until golden brown. Flip halfway through to fry the other side. Once finished, let each fry bread cool on a paper towel-lined plate.

5. Cook the beef. Brown the ground beef in a separate skillet, being sure to break it apart into small pieces as it browns.
6. Season. Sprinkle in the taco seasoning, then add the chili beans to the skillet and toss to mix. Allow to cook for 2-3 more minutes, or until the beans are warm.

7. Assemble the tacos. Place one fry bread on a plate and spoon the ground beef and chili beans mixture on top. Add the shredded lettuce, cheddar cheese, and any other toppings you like. Repeat with each fry bread and serve!

Storage and or Freezing Instructions

• Make-ahead instructions: You can make the fry bread up to 2 days in advance. Store it in an airtight container at room temperature. When you’re ready to serve, heat them up (wrapped in foil) in the oven at 350° F for about 15 minutes. 
• Freezing instructions: Indian fry bread freezes nicely. After you’ve made a batch, remove any excess oil and place them in a freezer-safe bag inside your freezer. It will keep for 3-4 months. Allow to thaw overnight, then reheat as instructed above.
• Storage instructions: The fry bread can be kept at room temperature and wrapped in plastic. Place any leftover ground beef and chili beans in an airtight container in the fridge for up to 4 days.

Recipe Notes and Tips

• Switch up the fillings. Feel free to get creative with your fillings! Ground beef, chicken, or turkey works well, and so do carnitas or pulled pork!
• Turn this Indian tacos recipe into nachos. Place several pieces of fry bread on a platter, add your toppings, then place some cheese on top. Pop it in the oven at 350° F for 15 minutes for nachos à la Indian tacos style.
• Make extra fry bread for dessert. You can add a bit of sugar and cinnamon on top for an easy (and tasty) dessert!

FAQS

Related Recipes

Mexican Ground Beef Casserole

Beef Tostadas

Pickled Jalapenos and Carrots

If you enjoyed this easy recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars.

Indian Tacos Recipe

Indian Tacos are made with unique Indian Fry Bread and are filled with ground beef, beans, cheese, and other fixings you know and love!

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Native American

Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 55 minutes minutes

Servings: 6 Servings

Calories: 461kcal

Author: Aimee Mars

Equipment

• ▢
  Candy Thermometer
• ▢
  Heavy-Bottomed Pot
• ▢
  Skillet

Ingredients

Fry Bread

• ▢ 2 cups Flour
• ▢ 1 tablespoon Baking Powder
• ▢ 1 teaspoon Salt
• ▢ 1 cup Milk
• ▢ 4 cups Vegetable Oil for frying

Tacos

• ▢ 1 lb Ground Beef
• ▢ 1 15 ounce can Chili Beans don't drain
• ▢ 1 packet Taco Seasoning
• ▢ 2 cups Shredded Lettuce
• ▢ 1 cup Shredded Cheddar Cheese

Toppings (Optional)

• ▢ Diced Tomatoes
• ▢ Sour Cream
• ▢ Taco Sauce

Instructions

Make the Fry Bread

• Whisk together the flour, baking powder, and salt in a large bowl until well combined. Add the milk and stir together using a wooden spoon until the dough begins to come together.
• Flour your work surface and knead the dough about 10 times, or until the flour is completely incorporated. Allow resting for 10 minutes.
• Attach a candy thermometer to the side of an iron skillet or a heavy-bottomed pot and heat the oil to 350° F. Separate the dough into 4-5 equal pieces and roll each into a ¼ to ½-inch thick disc.
• Working with one at a time, place the dough into the hot oil and allow to fry until golden brown. Flip halfway through to fry the other side. Once finished, let each fry bread cool on a paper towel-lined plate.

Prepare the Tacos

• Brown the ground beef in a separate skillet, being sure to break it apart into small pieces as it browns.
• Sprinkle in the taco seasoning, then add the chili beans to the skillet and toss to mix. Allow to cook for 2-3 more minutes, or until the beans are warm.
• Place one fry bread on a plate and spoon the ground beef and chili beans mixture on top. Add the shredded lettuce, cheddar cheese, and any other toppings you like. Repeat with each fry bread and serve!

Notes

• Switch up the fillings. Feel free to get creative with your fillings! Ground beef, chicken, or turkey works well, and so do carnitas or pulled pork!
• Turn this Indian tacos recipe into nachos. Place several pieces of fry bread on a platter, add your toppings, then place some cheese on top. Pop it in the oven at 350° F for 15 minutes for nachos à la Indian tacos style.
• Make extra fry bread for dessert. You can add a bit of sugar and cinnamon on top for an easy (and tasty) dessert!

 

Storage and or Freezing Instructions

• Make-ahead instructions: You can make the fry bread up to 2 days in advance. Store it in an airtight container at room temperature. When you’re ready to serve, heat them up (wrapped in foil) in the oven at 350° F for about 15 minutes. 
• Freezing instructions: Indian fry bread freezes nicely. After you’ve made a batch, remove any excess oil and place them in a freezer-safe bag inside your freezer. It will keep for 3-4 months. Allow to thaw overnight, then reheat as instructed above.
• Storage instructions: The fry bread can be kept at room temperature and wrapped in plastic. Place any leftover ground beef and chili beans in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 39g | Protein: 23g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1054mg | Potassium: 561mg | Fiber: 3g | Sugar: 4g | Vitamin A: 922IU | Vitamin C: 3mg | Calcium: 294mg | Iron: 4mg

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