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Native American Fry Tacos

alexandra neznamy
Prep Time 15 mins
Cook Time 30 mins
resting time 10 mins
Course dinner
Cuisine American, Native American
Servings 4


  • large bowl
  • Fork
  • Liquid Measuring Cup
  • Large skillet
  • Tongs
  • Plate
  • Paper towels
  • measuring cups and spoons
  • Knife
  • Cutting board
  • strainer
  • Wooden spoon


Fry Bread

  • 2 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup water warm
  • 3 cups olive oil


  • 1 tbsp olive oil
  • 1 onion diced
  • 1 pound ground beef or chicken
  • 4 tsp chili powder
  • 3 tsp cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1 can red kidney beans
  • 1 can diced tomatoes
  • 1/2 can diced green chiles mild


Fry Bread

  • In a large bowl, mix the flour, baking powder and salt with the warm water. Using a fork, mix until it is a soft dough.
  • Spread flour on a counter space, knead the dough into a ball and allow it to rest for 10 minutes, covered with a dish towel
  • Divide the dough equally into 8 pieces. Roll into a ball then using your rolling pin, roll out into 6 inch disks
  • In a large skillet, over medium heat, warm up the olive oil. Make sure its heated to 350-360.
  • Fry the disks until they are golden, Carefully flip using tongs. Best to do 2-3 at a time.
    Set on a plate with paper towel in between each one


  • Heat up the olive oil in a large skillet over a medium to high heat. Add your diced onions. Cook for 3 minutes.
  • Add your beef or cut up chicken. Brown the beef or begin colong the chicken, Make sure your moving it around to get all sides.
  • Add the chili powder, cumin, salt, pepper, paprika, and garlic powder and mix well.
  • Drain and rinse the red kidney beans and add it to the mixture with the tomatoes. Let to cook on a low heat for 10 minutes
  • Serve on the fry bread with your favorite taco toppings
Keyword dinner, tacos