Indian Tacos Ojibway Style
Discover a delicious fusion of Native American tradition and taco night with this Indian Tacos Ojibway Style recipe. Featuring perfectly golden fry bread made from scratch, this dish serves as a hearty base for a flavorful topping of seasoned ground beef, warm refried beans, and an array of fresh taco fixings like shredded lettuce, juicy tomatoes, and tangy cheddar cheese. The fry bread is delightfully crispy on the outside yet soft and chewy inside, creating a perfect foundation for this satisfying meal. Ready in under an hour, these tacos are ideal for family dinners or gatherings, offering a unique twist on classic tacos that’s as rich in culture as it is in taste. Customize with optional toppings like sour cream or black olives for extra indulgence, and experience a dish that celebrates the timeless flavors of Ojibway cuisine. Perfect for anyone searching for "fry bread taco recipes," "Ojibway-inspired dishes," or "Indian Tacos made from scratch."
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1.5 cups warm water
- 4 cups vegetable oil (for frying)
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 2 tablespoons taco seasoning
- 1 cup refried beans (warmed)
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream (optional)
- 0.25 cup sliced black olives (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
Slowly add the warm water to the flour mixture, mixing with your hands or a wooden spoon until a soft dough forms. Avoid over-kneading.
Cover the dough with a clean kitchen towel and let it rest for 10 minutes.
While the dough rests, heat vegetable oil in a deep skillet or frying pan over medium heat. The oil should be hot but not smoking.
Divide the dough into 6 equal portions. Roll each portion into a ball, then flatten it with your hands or a rolling pin into a disc about 1/4 inch thick.
Carefully fry each dough disc in the hot oil for 1-2 minutes per side, or until golden brown and cooked through. Use tongs to flip and remove the fry bread, letting excess oil drip off. Place on a paper towel-lined plate to drain.
In a separate skillet, cook the ground beef over medium heat, breaking it up with a wooden spoon until no longer pink. Add the chopped onion and cook until softened, about 5 minutes.
Stir in the taco seasoning and cook for an additional 2 minutes. Remove from heat and set aside.
To assemble the Indian Tacos, spread a layer of warm refried beans over each fry bread. Top with cooked ground beef, followed by shredded lettuce, diced tomatoes, shredded cheddar cheese, and any optional toppings like sour cream or black olives.
Serve immediately and enjoy this flavorful take on traditional Ojibway fry bread tacos.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 35.3 g | 177% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1392 mg | 61% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.8 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 218 mg | 17% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 544 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
