Fry Bread Tacos II

Fry Bread Tacos II

Robyn Bloomquist 0

"A yummy twist to an old favorite. The frybread makes the difference. It's a popular request at my house. I do up everything but the frybread in advance, and just heat up before serving. Leftover frybread can be used as dessert - coat it with cinnamon and sugar, and drizzle with honey."

Ingredients 1 h {{adjustedServings}} servings 906 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 906 kcal
  • 45%
  • Fat:
  • 47.5 g
  • 73%
  • Carbs:
  • 76.7g
  • 25%
  • Protein:
  • 40.5 g
  • 81%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 2255 mg
  • 90%

Based on a 2,000 calorie diet

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  • Prep

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  1. Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through. In a large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix package directions. Cover, and keep warm while you prepare the fry bread.
  2. In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
  3. Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
  4. Top fry bread with beans, ground beef, lettuce and cheese. Spoon picante sauce over. You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 380

  1. 498 Ratings

What a Dish!

Five stars for the actual fry bread. I did make a few small changes. My mom learned how to make fry bread from a Navajo woman and she gave me a few suggestions. Add a little bit of fat to the actual dough to make the fry bread tender- I used about 1-2 tsp. olive oil (not authentic, but oh well). Also, instead of just a depression in the center, she always makes a small hole. This allows it to cook evenly. I fried in a mix of canola, olive, and coconut oil (ran out of canola). I made 6 fry breads out of this recipe (some smaller than others). I used my instant-read thermometer to measure the the temp of the oil. These turned out perfect, and so yummy! The topping was only 3 stars, at best- it's a little bit bland. Next time I would just make my own thick chili to top these with. I thought kneading the dough would be difficult, but it really wasn't. It was a little sticky, but I only added a couple pinches of extra flour and it handled just fine- turned into a nice, silky dough. I enjoyed making these! I ate too many, and I don't make fried foods often (harldy at all) so I'll probably wait a little until I make them again, but I really enjoyed them!


These are awesome for just the Fry Bread alone! Best Bonus: I found that they make up quite large and only 1 taco filled fry bread can easily satisfy my teenage sons! Everyone like the taco's that way for a change. Yummy too for doing a dessert with the cinn/sugar/honey & also try it with ice cream. **Update** I have made these several times per the resquest of my teens--the first few times I struggled a bit with the dough. Hints to help make the dough easier to handle: 1) I scalded my milk before adding to flour mixture. 2) Make sure you knead it at least the 5 min. 3) Make sure your oil is a 365.


This review is for the fry bread portion: Oh my this recipe is soooo good! This tastes like the "chalupa bread" from Taco Bell only BETTER!! Taco's never tasted so good! No more hard shell or flour tortillas for our family. Once you try these you will never go back. They are easy, tasty and so chewy (I could go on & on!). I made these 2 days ago and used the bread like regular tacos(they fold in half nicely after they cool)and filled with regular taco meat and toppings. Well, my husband already asked me when I was going to make them again! So we are having then again tomorrow! P.S. If you have any fry bread leftover try them with ice cream (unbelievable).