I love how these loaded fry bread tacos bring together crispy, fluffy fry bread with hearty, comforting toppings. I make them when I want something indulgent, filling, and fun to assemble at the table. Every bite gives me warm bread, savory meat, and fresh toppings all at once.
Why You’ll Love This Recipe
I enjoy this recipe because it turns simple pantry ingredients into something special. I like how customizable it is, so I can pile on my favorite toppings or keep it simple. It is perfect for casual dinners, family gatherings, or anytime I want a meal that feels both cozy and festive.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the fry bread
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup warm water
Oil for frying
For the taco topping
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1/2 cup water
For serving
Shredded lettuce
Diced tomatoes
Shredded cheese
Sour cream
Sliced green onions
Directions
I start by mixing the flour, baking powder, and salt in a large bowl. I slowly add the warm water and stir until a soft dough forms. I knead it lightly, then cover it and let it rest for about 10 minutes.
I divide the dough into small balls and flatten each one into a thin round. I heat oil in a deep skillet and fry each piece until golden and puffed, flipping once. I place the cooked fry bread on paper towels to drain.
While the bread cooks, I brown the ground beef in a skillet. I add the onion and garlic and cook until softened. I stir in the taco seasoning and water, then simmer until thick and flavorful.
To assemble, I place the fry bread on a plate and spoon the seasoned beef over the top. I finish with lettuce, tomatoes, cheese, sour cream, and green onions.
Servings And Timing
I usually get about 6 servings from this recipe.
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: about 45 minutes
Variations
I sometimes swap the ground beef for shredded chicken or seasoned beans. When I want extra heat, I add sliced jalapeños or hot sauce. For a lighter version, I like using ground turkey and loading up on fresh vegetables.
Storage/Reheating
I store leftover fry bread and toppings separately in airtight containers in the refrigerator for up to 3 days. I reheat the fry bread in a skillet or oven to keep it crisp. I warm the meat gently on the stovetop or in the microwave.
FAQs
Can I make the dough ahead of time?
I find that the dough is best when used fresh, but I can refrigerate it for up to one day if needed.
What oil works best for frying?
I prefer using vegetable or canola oil because they handle high heat well.
Can I bake the fry bread instead?
I have tried baking it, but frying gives the best texture and flavor.
Are these tacos spicy?
I control the spice level by choosing mild or hot taco seasoning and toppings.
Can I freeze the fry bread?
I let the fry bread cool completely, then freeze it for up to one month and reheat before serving.
Conclusion
I love making loaded fry bread tacos because they are comforting, customizable, and satisfying. This recipe always feels like a treat, and I enjoy sharing it with family and friends whenever I want a meal that brings everyone together.
Loaded Fry Bread Tacos (Indian Tacos) are made with crispy, fluffy homemade fry bread and topped with seasoned beef, fresh vegetables, and creamy toppings for a fun and filling meal.
Ingredients
For the fry bread:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup warm water
Oil for frying
For the taco topping:
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1/2 cup water
For serving:
Shredded lettuce
Diced tomatoes
Shredded cheese
Sour cream
Sliced green onions
Instructions
In a large bowl, mix flour, baking powder, and salt. Gradually add warm water, stirring until a soft dough forms.
Knead lightly, cover, and let rest for 10 minutes.
Divide the dough into small balls and flatten into thin rounds.
Heat oil in a deep skillet over medium-high heat. Fry each piece until golden and puffed, flipping once. Drain on paper towels.
In a separate skillet, cook ground beef until browned. Add diced onion and garlic and cook until softened.
Stir in taco seasoning and water. Simmer until thickened.
To assemble, place fry bread on a plate. Top with seasoned beef, shredded lettuce, diced tomatoes, cheese, sour cream, and green onions.
Notes
Swap ground beef for shredded chicken, turkey, or seasoned beans for variety.
Add jalapeños or hot sauce for extra heat.
Store fry bread and toppings separately for best results when reheating.
Fry bread can be made ahead and frozen for convenience.
