Recipe courtesy of Roberta Kesselring

Indian Taco

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 6 servings
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Seasoned Hamburger:

1 pound ground chuck or sirloin

Taco seasoning

1 cup refried beans


3 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon sugar

1 tablespoon powdered milk

1 tablespoon lard or margarine

1 1/2 cups warm water

Vegetable oil

Grated cheese, as an accompaniment

Chopped tomatoes, as an accompaniment

Chopped onions, as an accompaniment

Chopped green chiles, as an accompaniment

Chopped olives, as an accompaniment

Salsa, as an accompaniment

Sour cream, as an accompaniment


  1. Brown the beef in saute pan over medium-high heat. Add taco seasoning, to taste. Add refried beans. Mix well and set aside.
  2. For the Frybread: Mix flour, baking powder, salt, sugar, and powdered milk. Add lard or margarine and mix. Add water to make dough soft. Refrigerate until use. Dough will keep several days.
  3. In a heavy skillet, heat 3/4-inch of oil to 375 degrees F.
  4. Pat or roll out dough into about 6 (1/4 to 3/8-inch thick) rounds. Slide into hot oil. Puncture once or twice. Fry until golden brown. Flip the dough over and fry other side to golden brown. Take out and drain on paper towels.
  5. Spoon some meat onto hot bread and top with your choice of the following: cheese, tomatoes, onions, green chiles, olives, salsa, and sour cream.