The fry bread is light, fluffy and delicious. You can eat it on it’s own, but our favorite way to serve them is topped with chili beans and a variety of additional taco toppings.
It’s the most wonderful time of the year! And in our family, that means lots of get-togethers where we are feeding large groups of people. So instead of always serving the traditional Holiday menu, we love serving my Aunt Ina’s Fry Bread Tacos. She has been making these for us for years and they are such a hit. I have always wanted to learn how to make them, so spending some quality time in the kitchen with Aunt Ina was so special to me because I finally learned how.
She could probably make them blind-folded so as we were making them, I had to ask her to slow down a few times so I could learn the technique and actually get some pictures of her in action. They are much quicker to make then I had imagined and they are so so yummy!
The fry bread is light, fluffy and delicious. You can eat it on it’s own or top it with a little honey for a sweet treat, but our favorite way to serve them is topped with Aunt Ina’s chili beans and a variety of additional taco toppings. They are so easy and fun to serve because you just put everything out buffet style and let each person make their own.
Whether you are having a small family dinner or a big Holiday party with your friends, these Fry Bread Tacos will make everyone happy and begging for more.
Maegan (& my Great Aunt Ina)
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- 3 cups all-purpose flour
- 1 tablespoon powdered milk
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1½ teaspoons active dry yeast
- 1 teaspoon sugar
- 1 cup luke warm water
- 1 tablespoon margarine, melted and slightly cooled
- 1 cup dry Great Northern beans or pinto beans
- 1 quart water
- 1 large onion, chopped
- 1 tablespoon vegetable oil
- 1 pound ground lean beef
- 3 cups chicken broth
- 1 tablespoon chili powder
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons dry oregano leaves
- 2 teaspoons dry basil leaves
- Fry Bread, recipe above
- Chili Beans, recipe above
- 1 or 2 large firm-ripe tomatoes, cored and chopped
- ¾ pound mild cheddar cheese, shredded
- ½ pound (about 4 cups) shredded lettuce
- 1¼ cups green onions, thinly sliced
- 1 cup purchased or homemade salsa
- 1 cup purchased or homemade guacamole
- 1 cup sour cream
- Fry Bread Recipe: In a large bowl, whisk together the flour, powdered milk, baking powder and salt.
- In a small bowl, dissolve the yeast and sugar in luke warm water for about 5 minutes. Stir in the melted margarine.
- Add the yeast mixture to the dry ingredients and mix well, using your hands if needed. Turn out onto a floured surface and knead for about 5 minutes. Leave the dough in a ball on the floured surface, cover with the bowl you mixed it in, and let rest for 10 minutes.
- Heat 1-inch of vegetable oil over medium-high heat in a cast iron skillet or frying pan.
- Divide dough into 6-8 balls. Roll out each ball into a flat circle. Then take your finger and make a small hole in the middle of each dough circle.
- One at a time, place the dough in the hot oil. When lightly browned, turn and fry on the other side, 30-60 seconds. Drain on a paper towel.
- Chili Beans Recipe: Sort and discard debris from beans; rinse well. Put beans in 3-4 quart pan with 1-quart water; bring to boiling on high heat. Cook, uncovered, 10 minutes. Remove from heat, cover and let stand 1 hour. Drain beans, set aside.
- Rinse and dry pan and return to medium heat. Add onion and oil; stir until onion is translucent, 3-4 minutes. Add onions to beans.
- Crumble beef in pan; stirring occasionally, cook over high heat until well browned, about 10 minutes. Discard fat.
- Add beans and onion to meat along with chicken broth. Add chili powder, garlic, cumin, dry oregano leaves, and dry basil leaves. Bring to boiling over high heat; simmer, covered until beans are tender to bite, 1½ to 2 hours.
- If you want to reduce liquid, uncover and boil chili, stirring often, until desired thickness. Use right away or cool, cover, and chill up to 3 days. To reheat, stir often over medium-high heat until boiling.
- Fry Bread Taco Assembly: Lay a piece of hot fry bread on a plate. Spoon some chili bean mixture onto the fry bread, then top with cheese, lettuce, onions and tomatoes. Top tacos with salsa, guacamole and sour cream, to taste.