Indian Taco🤤❤️❤️
~Ingredients
•Indian Fry Bread
2 cups all-purpose flour (preferably Bluebird flour to be authentic)
2 ½ teaspoons baking powder
1 teaspoon salt
1 cup warm water
3 cups oil for frying
•Indian Tacos
1 Tablespoon oil
½ yellow onion, diced
1 lb. ground beef
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon garlic powder
⅛ teaspoon crushed red pepper
⅛ teaspoon chipotle chili powder
1 (15-ounce) can dark red kidney beans, rinsed and drained
1 (14.5-ounce) can petite diced tomatoes, drained
1 (4-ounce) can mild diced green chilies
~Toppings
Sour cream
Shredded cheese
Diced tomatoes
Shredded lettuce
Sliced black olives
Sliced avocado
Pico de gallo
Cilantro
~Instructions
•Indian Fry Bread
In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap. Let the dough rest for 10 minutes.
Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface. Keep them covered with plastic wrap while you prepare to fry them.
Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F. Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.
•Indian Tacos
In a large skillet, heat the oil over medium-high heat, then add the onions and cook for 2-3 minutes, just until they begin to soften. Add the meat and brown with the onions.
When the meat is no longer pink, add all of the spices, kidney beans, tomatoes, and chilies, and decrease the heat to medium-low. Stir everything together, then cover and simmer for 10 minutes, then use to top Indian fry bread for Navajo tacos.
Add any toppings you like to the base of fry bread and taco mixture, piling it high.
Oh my goodness, if you haven't tried making Indian Taco Salad at home, you are seriously missing out! It’s one of those meals that just screams comfort and flavor, and honestly, the homemade version blows anything else out of the water. While the main recipe gives you all the essential steps for the delicious fry bread and seasoned meat, let me share some of my personal tips and tricks for elevating your Indian Taco experience into a truly unforgettable salad masterpiece. First, let's talk about the soul of this dish: the golden fry bread. It’s not just a base; it’s a fluffy, slightly chewy, and perfectly crisp canvas that absorbs all those incredible flavors. I've found that keeping your oil temperature consistent (that 350-360°F range is crucial!) makes all the difference between a greasy mess and a beautifully puffed, golden disc. Don't overcrowd your pan – giving each piece enough space to swim ensures even cooking and that lovely, airy texture. Once fried, place them on paper towels to drain excess oil, then pop them into a warm oven (around 175°F) while you finish the rest. This keeps them warm and perfectly crisp for serving. Now, for building that glorious Indian Taco Salad. It’s all about the layers! I start with a warm piece of that amazing fry bread. Next, a generous scoop of the seasoned ground beef mixture. My secret? Don't drain all the liquid from the meat; a little bit of that flavorful juice really soaks into the fry bread, adding extra depth. Then comes the cheese – a good sprinkle of shredded cheese right over the hot meat helps it melt slightly, creating a gooey, irresistible layer. This is where the 'salad' magic really begins. Pile on the fresh toppings! This is where you get to customize and make it your own. I absolutely love a mountain of crisp shredded lettuce, juicy diced tomatoes, and those wonderfully sharp red onions (a must-have for that fresh bite!). Sliced avocado adds a creamy richness, and black olives bring a nice brininess. And let's not forget the cool, creamy finish: a generous dollop of sour cream and a sprinkle of fresh cilantro or a spoonful of pico de gallo. These fresh elements cut through the richness of the meat and fry bread, making every bite balanced and incredibly satisfying. Want to get creative? Try different proteins like ground turkey or even a hearty black bean and corn mixture for a vegetarian twist. Experiment with different cheeses – a spicy pepper jack can add a great kick! Sometimes I'll add a drizzle of my own homemade cilantro-lime crema or a dash of hot sauce if I'm feeling extra adventurous. The beauty of an Indian Taco Salad is its versatility. It’s a full, hearty meal that's surprisingly easy to customize for any taste preference. Trust me, once you master this, it'll be a regular in your dinner rotation!
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