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Oklahoma Indian Tacos

Oklahoma Indian Tacos

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We used to get these at county fairs in Oklahoma when I was growing up! So good! A delicious chili mixture served on top of out-of-this-world fried bread and trimmed with all your favorite taco trimmings, like shredded cheese, lettuce, chopped tomatoes, black olives, and salsa.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 36 g
  • 72%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1569 mg
  • 63%

Based on a 2,000 calorie diet


  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Cook and stir ground beef in a large skillet over medium heat with onion until the meat is brown and crumbly, about 10 minutes; drain excess grease. Stir in chili seasoning mix, ranch-style beans, and diced tomatoes with green chilies. Bring the mixture to a boil, reduce heat to low, and simmer until the ground beef mixture is thick, about 10 minutes; let simmer while you finish remaining steps.
  3. Mix self-rising flour with buttermilk in a bowl (dough will be very sticky). Scoop up about 1/4 cup of dough and gently pat into a 5-inch circle on a well-floured work surface.
  4. Heat vegetable oil in a heavy skillet until a deep-frying thermometer placed in the center of the oil, not touching the bottom, reads 400 degrees F (205 degrees C). Gently place a dough circles into the hot oil and fry until golden brown on both sides, turning once, about 3 minutes per side. Fry bread will expand in size as it cooks. Drain the fried bread pieces on paper towels and place on baking sheets. Transfer to the oven to keep warm while you finish frying the bread.
  5. Top fried bread with ground beef mixture to serve.
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yum.. just snarfed one of these down for dinner.. Tasty. I admit I made a change.. I didn't fry the bread. I LOVE the fried bread, but my stomach cannot afford the calories. I sparayed a pan with cookign spary, and cooked it on the stovetop.. It got nice and crunchy. It got a few puffy bubbles too. Only thing I'd do differnet next time is add a dash of salt to the dough..


I am from Oklahoma where every event involves Indian tacos. I made these last night and my family said it was the best ones they had ever ate. The fry bread is awesome. Even had it for desert just add honey and butter makes a great desert.


I'm giving this a 5 star because I cannot give it a 4. for flavor. BUT... since it gave me such a great flash-back to many wonderful moments in the past, this recipe quickly wins back that half-point. I had to make this... Not bad at all. I think the ranch-style beans is what brought this recipe to the top of the pile of other recipes I have tried. (Funny, but I never considered this as the missing ingredient...) I used Penzey's Bold Taco seasoning for the first time, too. The flavors were definitely there, but I do prefer the Indian tacos in which the dough is a yeast-raised dough. Somehow, that seems to fry up even better! Probably because it makes this entire dish taste like a fabulously wonderful, savory donut. (I use all-purpose flour rather than self-rising, add sugar to make a slightly sweet dough, and used peanut oil or good ol' lard to deep-fry 'em all up!) My next favorite version of this recipe is just the deep-fried dough (yeast-raised!) smothered with a dried wild blueberry sauce (Standing Rock Tribe, Sioux Nation of the Dakotas). That was served on Thursdays when I was working at For Yates, ND. Thank you very much, Melanie2008, for bringing back such wonderful memories of great food as well as great fellowship.