INDIAN TACOS
I love these tacos. So does all of my family, which is amazing because there is always somebody who doesn't like what I have cooked.Not the case with these tacos. Make sure and be really careful when cooking the fry bread. I always eat it because it is sooooo goooood.
Provided by paula giles
Categories Cheese
Time 30m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Combine meat, onion, salt, pepper and Tabasco in a skillet; brown.
- Cover and let simmer while making fry bread.
- ---------Fry bread (Directions) ----------------.
- Beat eggs; add milk.
- Stir in baking powder, flour, salt; mix well.
- Roll out very thin on a floured board.
- Cut into desired shapes.
- Cut a slash in center of each.
- Fry in oil until brown.
- Drain on paper towels.
- These are crisp tacos.
- When fry bread is done, layer with meat, beans, cheese, lettuce and tomatoes. Enjoy!
Nutrition Facts : Calories 871.5, Fat 25.4, SaturatedFat 12.7, Cholesterol 169.1, Sodium 1512.1, Carbohydrate 108.6, Fiber 11.2, Sugar 1.6, Protein 49.8
INDIAN FRY BREAD TACOS
From Ponca City, Oklahoma, LaDonna Reed writes, "Our son-in-law is half Comanche and half Kiowa, and this recipe is similar to one he uses. I downsized it for two."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 1 hour., In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water; simmer, uncovered, for 10 minutes. Keep warm., Divide dough in half. On a lightly floured surface, roll each portion into a 4-in. circle. , In an electric skillet, heat 1 in. of oil to 350°. Fry bread circles in hot oil for 3-4 minutes on each side or until golden; drain on paper towels. Top each with meat mixture, lettuce and tomato. Serve with salsa and sour cream.
Nutrition Facts : Calories 407 calories, Fat 11g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 1361mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.
INDIAN TACOS (AND FRY BREAD)
I love these for a change from regular tacos or burritos. Top with green chili instead of salsa if desired.
Provided by Karen From Colorado
Categories Chicken Breast
Time 50m
Yield 6-8 Indian Tacos
Number Of Ingredients 23
Steps:
- Mix the first 10 ingredients in a large sauce pan or skillet.
- Simmer on low heat for about 30 minutes or until fry bread is done.
- While this is simmering make fry bread.
- Fry Bread:.
- Sift dry ingredients.
- Lightly stir in milk.
- Add more flour as necessary to make a dough you can handle.
- Knead and work the dough on a floured board with floured hands until smooth.
- Pinch off fist-sized lumps and shape into a flat disk shape.
- Fry in fat (about 375°) until golden and done on both sides, about 5 minutes.
- Drain on paper towels.
- Place hot fry bread on a plate.
- Spread a layer of refried beans.
- Top with meat sauce and shredded cheese.
- Add lettuce, tomatoes, salsa, etc. if desired.
INDIAN CHICKEN TACOS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Combine the cucumber, 1/4 teaspoon garam masala, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; toss to coat. Stir in the yogurt and set aside. Combine the chutney, chopped jalapeno, cilantro and lime juice in a separate bowl; stir to combine.
- Season the chicken on both sides with the remaining 1 3/4 teaspoons garam masala and a generous pinch each of salt and pepper. Heat a large skillet over medium-high heat, then add the olive oil. Add the chicken and cook until browned, 4 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 more minutes. Reduce the heat to medium and add 1/4 cup water. Cover and cook until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
- Meanwhile, warm the naan in the oven on a baking sheet. Slice the chicken and divide among the naan. Top with the chutney mixture, red onion, sliced jalapeno and more cilantro. Serve with the cucumber mixture.
Nutrition Facts : Calories 540, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 1041 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 44 grams, Sugar 29 grams
INDIAN TACO
Steps:
- Brown the beef in saute pan over medium-high heat. Add taco seasoning, to taste. Add refried beans. Mix well and set aside.
- For the Frybread: Mix flour, baking powder, salt, sugar, and powdered milk. Add lard or margarine and mix. Add water to make dough soft. Refrigerate until use. Dough will keep several days.
- In a heavy skillet, heat 3/4-inch of oil to 375 degrees F.
- Pat or roll out dough into about 6 (1/4 to 3/8-inch thick) rounds. Slide into hot oil. Puncture once or twice. Fry until golden brown. Flip the dough over and fry other side to golden brown. Take out and drain on paper towels.
- Spoon some meat onto hot bread and top with your choice of the following: cheese, tomatoes, onions, green chiles, olives, salsa, and sour cream.
FAVORITE FRY BREAD TACOS
A favorite at Aboriginal Pow Wows all summer long.
Provided by Kitchen Kitty
Categories Fry Bread Tacos
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk flour, baking powder, sugar, and salt together in a large bowl; stir in water just until a fairly sticky dough forms. Set aside to rest while oil preheats.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Divide dough into 6 equal portions. Flatten each portion into a round disc the size of your palm.
- Fry dough discs, one at a time, in hot oil until browned on one side, about 2 minutes; turn over with tongs and cook until browned on both sides, about 1 minute more. Drain fry bread on paper towels; repeat with remaining dough.
- Cook and stir ground beef in a skillet over medium heat; stir in chili seasoning and kidney beans and cook until heated through, about 5 minutes.
- Place fry bread on a plate; top each fry bread with a portion of chili mixture, shredded Cheddar cheese, lettuce, tomatoes, and sour cream.
Nutrition Facts : Calories 695.9 calories, Carbohydrate 50.5 g, Cholesterol 102.8 mg, Fat 40.9 g, Fiber 6.9 g, Protein 32.6 g, SaturatedFat 18.6 g, Sodium 1371.1 mg, Sugar 3.1 g
OKLAHOMA INDIAN TACOS
We used to get these at county fairs in Oklahoma when I was growing up! So good! A delicious chili mixture served on top of out-of-this-world fried bread and trimmed with all your favorite taco trimmings, like shredded cheese, lettuce, chopped tomatoes, black olives, and salsa.
Provided by Melanie2008
Categories Main Dish Recipes Taco Recipes Fry Bread Taco Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Cook and stir ground beef in a large skillet over medium heat with onion until the meat is brown and crumbly, about 10 minutes; drain excess grease. Stir in chili seasoning mix, ranch-style beans, and diced tomatoes with green chilies. Bring the mixture to a boil, reduce heat to low, and simmer until the ground beef mixture is thick, about 10 minutes; let simmer while you finish remaining steps.
- Mix self-rising flour with buttermilk in a bowl (dough will be very sticky). Scoop up about 1/4 cup of dough and gently pat into a 5-inch circle on a well-floured work surface.
- Heat vegetable oil in a heavy skillet until a deep-frying thermometer placed in the center of the oil, not touching the bottom, reads 400 degrees F (205 degrees C). Gently place a dough circles into the hot oil and fry until golden brown on both sides, turning once, about 3 minutes per side. Fry bread will expand in size as it cooks. Drain the fried bread pieces on paper towels and place on baking sheets. Transfer to the oven to keep warm while you finish frying the bread.
- Top fried bread with ground beef mixture to serve.
Nutrition Facts : Calories 587.8 calories, Carbohydrate 49.4 g, Cholesterol 93.4 mg, Fat 26.1 g, Fiber 6.4 g, Protein 36 g, SaturatedFat 8.2 g, Sodium 1569.2 mg, Sugar 5.2 g
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