Description
This Indian taco recipe features golden, puffy fry bread and a savory meat filling, brightened by a zesty Salsa Verde Drizzle. It’s a satisfying and family-friendly weeknight dinner option that’s easy to prepare.
Ingredients
Scale
- 1 lb (450g) ground beef or turkey, lean
- 2 cups (240g) all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 0.75 cup (180ml) warm water
- 2–3 cups (470-700ml) neutral cooking oil (like canola or vegetable), for frying
- 1 packet (1 oz / 28g) taco seasoning
- 1 can (15 oz / 425g) pinto or kidney beans, rinsed and drained
- 1 cup (113g) shredded cheddar or Monterey Jack cheese
- 1 head fresh lettuce, shredded
- 2 medium ripe tomatoes, diced
- 0.5 cup (120ml) salsa verde, for drizzle
Instructions
- Prepare The Fry Bread Dough: In a large bowl, combine flour, baking powder, and salt. Gradually add warm water, mixing until a soft, slightly shaggy dough forms. Knead briefly on a lightly floured surface for 2-3 minutes until smooth. Cover and let rest for 10-15 minutes; the dough will feel more pliable.
- Cook The Taco Meat Filling: Brown ground meat in a large skillet over medium-high heat for 5-7 minutes, breaking it apart until no pink remains. Drain any excess fat. Stir in taco seasoning and 0.25 cup (60ml) water. Simmer for 2-3 minutes until thickened. Add the rinsed canned beans and heat gently for another 2-3 minutes, ensuring everything is warmed through.
- Form And Fry The Fry Bread: Divide the rested dough into 12 equal pieces. On a lightly floured surface, flatten each piece into a thin disc, about 6-8 inches (15-20cm) in diameter. Heat 1-2 inches of cooking oil in a heavy 10-inch skillet to 350-375°F (175-190°C); a piece of dough should sizzle immediately upon contact. Fry each disc for 1-2 minutes per side until golden brown and puffed. Drain on paper towels.
- Assemble Your Indian Tacos: Place a warm fry bread on a plate. Pile high with a generous scoop of taco meat filling, shredded lettuce, diced tomatoes, and a sprinkle of shredded cheese.
- Drizzle With Salsa Verde: Finish generously with your favorite salsa verde for that irresistible tang, completing your delicious indian taco recipe.
Notes
Ensure frying oil is hot enough (350-375°F) to prevent greasy fry bread; fry in batches. Don’t overmix dough for tender bread. For dietary needs, use gluten-free flour, dairy-free cheese, or plant-based crumbles for meat. Store leftover components separately and assemble just before serving for best results.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 Indian taco (250 g)
- Calories: 600 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Indian taco, fry bread, weeknight dinner, family-friendly, salsa verde, easy recipe, ground beef, quick meal, comfort food, frying