Entree: United States – Oklahoma, Southern Plains United States – Indian Taco

Serving Size: 6

Approximate Time

Prep 40 min

Cook 25 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- For the fry bread:
- 3 1/2 cups (440 g) all-purpose flour
- 1 tbsp (12 g) baking powder
- 1 tsp (6 g) kosher salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (240 ml) warm water, plus 2–4 tbsp (30–60 ml) as needed
- 2 tbsp (30 ml) vegetable oil (for dough)
- 3 cups (700 ml) vegetable oil (for frying) or enough for 1–1 1/2 in (2.5–4 cm) depth in a skillet

- For the seasoned ground beef:
- 1 1/2 lb (680 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (15 g) chili powder
- 1 tbsp (7 g) ground cumin
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1 tsp (2 g) smoked paprika
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) beef broth or water
- 1/2 cup (120 ml) salsa (optional, for extra moisture and flavor)

- Beans and toppings:
- 1 can (16 oz / 450 g) refried beans
- 2 cups (200 g) shredded cheddar cheese
- 4 cups (about 115 g) shredded iceberg lettuce
- 2 medium tomatoes, diced (about 10 oz / 280 g)
- 1 small red onion, finely diced (about 4 oz / 115 g)
- 1/4 cup (15 g) chopped fresh cilantro (optional)
- 1 cup (240 ml) sour cream
- 1 cup (240 ml) salsa, for serving
- 2 limes, cut into wedges
- Sliced jalapenos or hot sauce, optional

Instructions

Short Description:
Indian Taco is an open-faced fry bread sandwich topped with seasoned ground beef, warm refried beans, crisp lettuce, cheese, and fresh tomato—a hearty fusion of Native American fry bread and Tex-Mex toppings. This recipe yields six generous tacos suitable as a complete main course.

Regional Notes:
This Oklahoma-style Indian Taco uses homemade fry bread as the base and a Tex-Mex–inspired seasoned ground beef with refried beans, reflecting Native American fry-bread tradition combined with Southwestern taco toppings common in Oklahoma. It differs from other regional variants that may use whole-bean stews or different breads by emphasizing crisp, pillowy fry bread and classic taco garnishes.

1. Make the fry bread dough: In a large bowl whisk together 3 1/2 cups (440 g) flour, 1 tbsp (12 g) baking powder, 1 tsp (6 g) salt, and 1 tbsp (12 g) sugar. Stir in 2 tbsp (30 ml) vegetable oil and 1 cup (240 ml) warm water until a shaggy dough forms. Add up to 2–4 tbsp (30–60 ml) more water if needed to make a soft, but not sticky, dough. Knead briefly (about 1 minute) until smooth.
2. Rest the dough: Cover the dough with a damp towel or plastic wrap and let rest at room temperature for 20–30 minutes.
3. Heat oil for frying: Pour about 3 cups (700 ml) vegetable oil into a heavy skillet or Dutch oven to a depth of 1–1 1/2 in (2.5–4 cm). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of dough sizzles and browns in about 30–45 seconds.
4. Portion and shape fry breads: Divide the rested dough into 6 equal pieces. On a lightly floured surface, flatten each piece with your hands or a rolling pin into a disk about 6–7 in (15–18 cm) across and 1/4 in (6 mm) thick. Do not overwork the dough.
5. Fry the bread: Carefully place one disk into hot oil; fry 1–2 at a time depending on pan size. Fry until golden brown and puffed, about 1–1 1/2 minutes per side. Use tongs to flip. Transfer fried breads to a wire rack or paper towels to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining bread.
6. Prepare the seasoned beef: While breads rest, heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat. Add 1 1/2 lb (680 g) ground beef and cook, breaking up with a spoon, until mostly browned, about 6–8 minutes. Drain excess fat if needed.
7. Season the beef: Reduce heat to medium. Stir in 2 tbsp (15 g) chili powder, 1 tbsp (7 g) ground cumin, 1 tsp (3 g) garlic powder, 1 tsp (3 g) onion powder, 1 tsp (2 g) smoked paprika, 1 tsp (6 g) salt, and 1/2 tsp (1 g) black pepper. Add 2 tbsp (30 g) tomato paste and 1/2 cup (120 ml) beef broth (and 1/2 cup (120 ml) salsa if using). Simmer 4–6 minutes until mixture is saucy and flavors meld; adjust seasoning.
8. Warm the refried beans: In a small saucepan over low heat, warm 1 can (16 oz / 450 g) refried beans, thinning with a little water if too thick. Stir occasionally until smooth and hot.
9. Assemble the Indian Tacos: To assemble, spread about 1/4 cup (60 g) warm refried beans over each fry bread to anchor toppings. Spoon 1/6 of the seasoned ground beef over the beans. Top with a generous handful of shredded cheddar (about 1/3 cup / 35 g), shredded lettuce (about 2/3 cup / 20 g), diced tomatoes, and a sprinkle of diced red onion and cilantro.
10. Finish and serve: Add a dollop of sour cream and a spoonful of salsa to taste, and offer lime wedges and sliced jalapenos or hot sauce at the table. Serve immediately while fry bread is warm and crispy.
11. Leftovers and notes: Fry bread is best eaten the day made; keep components separate for reheating. Reheat beef and beans gently on the stove and crisp reheated fry bread in a hot oven (350°F / 175°C) for 5–7 minutes.