With this recipe from Cheyenne in our Southern PA service center, you get tender Indian fry bread layered with a seasoned ground beef filling… and more. Perfect to celebrate National Taco Day (October 4th).

Indian Tacos

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Course
Servings 6 servings


  • 1 Propane Stove


Indian Fry Bread

  • 2 cup All Purpose Flour
  • 2 1/2 tsp Baking Powder
  • 1 tsp Salt
  • 1 cup Oil
  • 1 cup Warm Water


  • 1 lb Ground Beef
  • 1 small Onion
  • 1 can Red Kidney Beans
  • 1 large Ripe Tomato
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 tsp Chili Powder
  • 1/2 tsp Cumin
  • 1/4 tsp Crushed Red Pepper
  • 1 1/2 tsp Minced Garlic
  • 1/4 tsp Paprika
  • 1 medium Cucumber
  • 1 medium Mild or Hot Chili Pepper Optional
  • 1 cup Italian Dressing


Indian Fry Bread

  • Combine flour, baking soda and salt. Add water and mix and turn with a fork. Knead for 5 minutes until well mixed. Cover in a bowl with a towel and let rise for 15 minutes.
  • Divide dough into 8-10 portions. On a floured surface form into flat disks.
  • Fry in oil for 3-5 minutes or until golden brown on each side. Keep warm in oven while frying entire batch.


  • Fry ground beef in a large pan over medium heat. Drain grease, add spices, onion and kidney beans.
  • Dice the tomato and the cucumber, and mix together with the Italian dressing. (Keep for part of your taco topping.)
  • Cook on medium heat until everything is tender and hot. Add to the top of the fry bread and top with any of the following: shredded cheese, black olives, shredded lettuce, cilantro, sour cream, etc.