Indian Tacos


I grew up in a part of the United States which has a fairly large Native American population. Indian Tacos were de rigueur at the state fair, the county fair, and even the medieval faire. My mother was lucky enough to get the recipe from one of her friends, and I’m cooking it here for the first time. The fry bread could have been a little fluffier, but I believe that will come with practice. It is, however, wonderfully flavorful and satisfying.



  • 1 pound ground beef
  • 1 yellow onion, minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Tabasco sauce to taste (my SO likes it spicy, so I used habañero sauce)

Fry Bread:

  • 2 eggs
  • 1 cup milk
  • 2 tablespoons water
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • Oil of your choice for frying (I recommend peanut oil)


  • Pinto beans or refried beans (whole pinto beans are more authentic)
  • Grated cheddar cheese
  • Shredded lettuce
  • Chopped tomatoes


For the Meat:


In a large skillet, combine the ground beef, onions, salt, pepper, and Tabasco sauce.


Cook over medium high heat until the meat is browned.


Reduce the heat to low, cover, and allow to simmer while making the fry bread.

For the Fry Bread:


In a large bowl, whisk the eggs, milk, and water together.


Add the flour, baking powder, and salt, and mix well.


On a floured board, roll out the dough to between 1/4 inch and 1/8 inch thick.


Cut the dough into 6-inch circles…


…and cut a slash in the center of each circle.

Fill a large cast-iron skillet or Dutch oven to 1/2 inch full with the frying oil of your choice.

Heat the oil over medium high heat until it reaches a temperature between 325 and 400 degrees Fahrenheit, or until a small piece of dough dropped into the oil causes it to bubble vigorously.


Fry the dough circles in hot oil for 2-3 minutes or until golden brown, turning once midway through cooking.

Drain on paper towels.


This is what the cooked frybread should look like.


Top each piece of fry bread with the meat mixture, beans, grated cheddar cheese, shredded lettuce, and chopped tomatoes. Serve hot, with salsa if desired.

Serves 4.

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3 thoughts on “Indian Tacos

    1. It was part of the written (typed) instructions in the recipe my mom obtained. Basically, since the frybread puffs up when you fry it, the line allows the oil to flow through to the other side of the dough, which helps to keep it flat. I forgot to cut a line in one of the tacos I made, and the fry bread curved into a bowl-like shape during frying. :)

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