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
Equipment
- 1 Propane Stove
Ingredients
Indian Fry Bread
- 2 cup All Purpose Flour
- 2 1/2 tsp Baking Powder
- 1 tsp Salt
- 1 cup Oil
- 1 cup Warm Water
Tacos
- 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
Instructions
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.
Tacos
- 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.