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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (478g) Recipe makes 6 servings The following items or measurements are not included below: 1 1/4 ounces taco seasoning mix |
||
| Calories 543 | ||
| Calories from Fat 167 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.6g | 28% | |
| Saturated Fat 7.1g | 35% | |
| Monounsaturated Fat 7.9g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 1.1g | ||
| Cholesterol 83mg | 27% | |
| Sodium 873mg | 36% | |
| Potassium 603mg | 17% | |
| Total Carbohydrate 60.0g | 19% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 0.3g | ||
| Protein 31.7g | 63% | |
Amy's Favorite Indian Fry Bread Tacos
By: SoozieQ
May 2, 2007
This is my daughter's absolute favorite meal and she requests it any time she can. She always has me make it for her new boyfriends' first meal at our house. Hopefully I can stop making them for that occasion because I really like her current boyfriend (UPDATE 2008: Guess I have to keep making these 'cuz the boyfriend turned fiance ended up being a DUD) 
! Everyone always gives this meal great reviews and although it is a bit time-consuming, it is very much worth it! Start the Meat and Bean Mixture first and then when you take the lid of the pan to reduce the liquid, start the Fry Bread recipe so that they are still warm when you are ready to serve.
SERVES 6
Ingredients
Fry Bread
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups water
- vegetable oil (for frying)
Meat and Bean Mixture
- 1 1/2 lbs ground beef
- 1 (16 ounce) can old el paso refried beans
- 1 (1 1/4 ounce) package old el paso taco seasoning mix
- 1 1/2 cups water
Toppings
- sour cream
- shredded lettuce
- shredded cheese
- diced tomato
- chopped onion
- salsa
Directions
1
For Meat/Bean Mixture (start first):.2
Thoroughly combine uncooked ground beef, refried beans, taco seasoning mix and water.3
Bring mixture to a boil. Cover, reduce heat and simmer for 1 hour.4
Uncover and continue to simmer until liquid is reduced and mixture is thick. This usually takes another 20 minutes or so - just enough time to make the Fry Bread.5
For Fry Bread Tacos:.6
Mix flour, baking powder and salt together well.7
Add water gradually making sure the dough is stiff.8
Pull off egg-sized balls of dough and quickly roll, pull, and on a floured surface pat them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick around the edges.9
Using a fork poke holes in the dough to prevent bubbles from forming.10
In skillet, heat 1/2-inch vegetable oil. Brown dough circles on each side until golden brown. You will need to stand over the skillet and with your fork and poke at any bubbles that may come up.11
When golden brown, lift from oil, shake gently to remove bulk of oil, and place on paper towels to drain.12
Spread meat/bean mixture on Fry Bread and top with your favorite toppings.
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- Course > Main Dish
- Cuisine > North American > Native American
- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: lovinmykids
On Jul 22, 2008
The fulfilling Tacos I have ever had. Our family usually buys those hard/soft taco shells and we go through them like mad. Well No More...we will be using this recipe from here on out. I only ate one and a half tacos and could usually eat 4 to 5 of the other kind...and still feel like I could eat more. Thank you so much for posting this recipe, it is now worth while for me to make Tacos...and the Bread is really good!!!!! Oh and mine made 10 tacos because I made small ones for my little man...who said hmm this good supper mommy! thanks
From: Chef #366465
On Oct 13, 2007
This was very good. I used only half a can of refried beans as my family are not huge bean fans. We had enough filling left over for "mexican spaghetti" the next night. I had some trouble with the fry bread. I ended up with a very wet dough and extremely messy hands. Next time I'll be more light handed when adding the water. After adding more flour, kneading it for a bit and letting it sit for 10 or so minutes, I had more success. I fried them in a dry skillet to avoid the extra oil and they turned out great.
From: Charmie777
On Jul 19, 2007
Delicious!!!! I got about 11 tacos...could have got 12, but I had a couple really big ones!!! And getting a nice shape took practice, but my boys got to practice geography as they were naming the shapes....Hawaii, Maine, West Virginia!!! We served with cheese, tomatoes, red onion, cilantro, sour cream, and salsa!
From: Linorama
On Jul 28, 2007
Wow, these are great! I made 6 fry-bread shells with the dough and didn't get them quite plate-sized. I think I need more practice, and my family assured me that they would gladly eat all the practice I can muster! I started out with the oil not hot enough, and quickly adjusted up to high heat so they would cook faster and absorb less oil. For the meat and bean mixture, I substituted 1 c. TVP softened in 1 c. water for the hamburger, then proceeded with the beans and some chipotle taco seasoning mix I had on hand. It was incredible, and I've already been thinking about all the ways I can use that scrumptious filling. Thank you for a wonderful and fun recipe. Our DD is only a year or two away from dating, so it's good to have a "boyfriend meal" ready to go!!!
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