Indian Frybread and Tacos

 

 Indian Frybread Tacos

Indian Frybread Tacos combine warm, golden frybread with seasoned taco meat, cheese, and fresh toppings for a hearty and flavorful meal.

### Prep Time

* 20 minutes (plus 1–2 hours resting time)

### Cook Time

* 25 minutes

### Total Time

* About 2 hours 45 minutes

### Servings

* 6 tacos

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### Ingredients

#### Frybread

* 2 cups all-purpose flour

* 2½ tsp baking powder

* ½ tsp salt

* 1 cup warm water (as needed)

* Vegetable oil, for frying

#### Taco Filling

* 1 lb ground beef

* 3 tbsp taco seasoning

* ¾ cup water

* ⅔ cup shredded cheddar cheese

* ½ cup diced or sliced tomatoes

* ¼ cup sliced black olives

* 1–2 green onions, sliced

* Sour cream, for serving

* Shredded lettuce (optional)

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### Directions

#### 1. Make the Dough

1. In a bowl, whisk together flour, baking powder, and salt.

2. Gradually add warm water and mix until a soft dough forms.

3. Cover and let rest for 1–2 hours.

#### 2. Shape the Frybread

1. Divide dough into 6 equal portions.

2. Flatten each portion into a round about ¼ inch thick.

#### 3. Fry the Bread

1. Heat about ½ inch of vegetable oil in a skillet to 350°F (175°C).

2. Fry each dough round for 2–3 minutes per side until golden brown.

3. Drain on paper towels.

#### 4. Cook the Beef

1. Brown the ground beef in a skillet over medium heat.

2. Drain excess fat.

3. Stir in taco seasoning and water.

4. Simmer for 5–7 minutes until thickened.

#### 5. Assemble the Tacos

1. Place warm frybread on serving plates.

2. Top with seasoned beef.

3. Add cheddar cheese.

4. Finish with tomatoes, olives, green onions, lettuce, and sour cream.

5. Serve immediately.

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### Tips

* Keep cooked frybread warm in a 200°F (93°C) oven.

* Add jalapeños or hot sauce for extra heat.

* Substitute ground turkey, chicken, beans, or shredded chicken for the beef.

* For a lighter version, load up on fresh vegetables and use lean meat.

### Storage

* Frybread is best served fresh.

* Store leftover frybread and filling separately in the refrigerator for up to 3 days.

* Reheat frybread in a toaster oven or low oven to restore crispness.

This recipe delivers a delicious combination of crispy, fluffy frybread and

 savory taco toppings, making it perfect for family dinners, parties, or casual gatherings. 🌮✨