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indian taco recipe
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This Indian taco recipe offers a satisfying, family-friendly meal featuring seasoned ground beef served on warm, fluffy fry bread. It’s a delicious fusion dish that brings exciting flavors to your table with minimal fuss, perfect for a comforting and easy dinner.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 cup warm water (or slightly less if kitchen is humid)
- 2–3 inches vegetable oil (for frying, like canola or sunflower oil)
- 1 pound lean ground beef (80/20, or lean ground turkey)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (approx. 30g, choose low-sodium)
- 0.5 cup water
- 1 can (425g) pinto beans, rinsed and drained (or black beans)
- 1 can (411g) diced tomatoes, undrained (optional)
- 1 head iceberg lettuce, shredded
- 2 ripe Roma tomatoes, diced
- 1 cup shredded cheddar cheese (or a Mexican blend)
- 0.5 cup sour cream (or plain Greek yogurt)
- 0.5 cup salsa (your favorite mild or medium variety)
Instructions
- Prepare The Fry Bread Dough: In a large bowl, whisk together the 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt until well combined. Gradually add the 1 cup warm water, mixing with a wooden spoon or your hands until a soft, shaggy dough forms. Turn the dough out onto a lightly floured surface and knead lightly for 2-3 minutes until it becomes mostly smooth. Cover the dough with a clean kitchen towel and let it rest at room temperature for at least 15 minutes, allowing the gluten to relax for tender fry bread.
- Cook The Taco Filling: While the dough rests, brown the 1 pound ground beef in a large skillet over medium-high heat until no pink remains. Drain any excess grease. Add the diced onion and minced garlic to the skillet, cooking until softened and fragrant (about 3-5 minutes). Stir in the 1 packet taco seasoning, 0.5 cup water, the rinsed pinto beans, and the can of diced tomatoes (if using). Bring to a simmer, then reduce heat and cook for 5-7 minutes until the sauce has thickened and the flavors have melded beautifully. Season to taste.
- Shape And Fry The Bread: While the oil heats (2-3 inches of vegetable oil in a large, deep skillet or Dutch oven to 350-375F (175-190C)), divide the rested dough into 8-10 equal portions. On a lightly floured surface, roll or pat each portion into an oval or round shape (about 6-7 inches (15-18 cm) in diameter and about 0.25-inch (0.5 cm) thick). Carefully place one or two pieces of dough into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, until golden brown and beautifully puffed. Use tongs to transfer the fried bread to a wire rack set over paper towels to drain excess oil. Repeat with the remaining dough.
- Assemble Your Indian Tacos: On individual plates, place one piece of warm, freshly fried bread. Generously spoon the hot taco filling over the fry bread. Top with a scattering of shredded iceberg lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, and a spoonful of salsa. Serve immediately.
Notes
The taco filling can be made a day ahead and stored in the fridge for enhanced flavor. Ensure oil is hot enough (350-375F (175-190C)) when frying the bread to prevent it from becoming greasy. For shortcuts, use pre-made flatbreads or store-bought fry bread mix, or make the filling in a slow cooker.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying, Stovetop
- Cuisine: Indigenous American Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 700 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 100 mg