Recipe by Melanie2008
"We used to get these at county fairs in Oklahoma when I was growing up! So good! A delicious chili mixture served on top of out-of-this-world fried bread and trimmed with all your favorite taco trimmings, like shredded cheese, lettuce, chopped tomatoes, black olives, and salsa."
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1/2 (1.25 ounce) package
spicy chili seasoning mix
1 (15 ounce) can
1 (10 ounce) can
diced tomatoes with green chile peppers
1 (14.5 ounce) can
vegetable oil for frying, or as needed
yum.. just snarfed one of these down for dinner.. Tasty. I admit I made a change.. I didn't fry the bread. I LOVE the fried bread, but my stomach cannot afford the calories. I sparayed a pan with cookign spary, and cooked it on the stovetop.. It got nice and crunchy. It got a few puffy bubbles too. Only thing I'd do differnet next time is add a dash of salt to the dough..
I am from Oklahoma where every event involves Indian tacos. I made these last night and my family said it was the best ones they had ever ate. The fry bread is awesome. Even had it for desert just add honey and butter makes a great desert.
I'm giving this a 5 star because I cannot give it a 4. for flavor. BUT... since it gave me such a great flash-back to many wonderful moments in the past, this recipe quickly wins back that half-point.
I had to make this... Not bad at all. I think the ranch-style beans is what brought this recipe to the top of the pile of other recipes I have tried. (Funny, but I never considered this as the missing ingredient...) I used Penzey's Bold Taco seasoning for the first time, too. The flavors were definitely there, but I do prefer the Indian tacos in which the dough is a yeast-raised dough. Somehow, that seems to fry up even better! Probably because it makes this entire dish taste like a fabulously wonderful, savory donut. (I use all-purpose flour rather than self-rising, add sugar to make a slightly sweet dough, and used peanut oil or good ol' lard to deep-fry 'em all up!)
My next favorite version of this recipe is just the deep-fried dough (yeast-raised!) smothered with a dried wild blueberry sauce (Standing Rock Tribe, Sioux Nation of the Dakotas). That was served on Thursdays when I was working at For Yates, ND.
Thank you very much, Melanie2008, for bringing back such wonderful memories of great food as well as great fellowship.
I'm white and my husband is native. We've had these often. I always joke about making "white-man's fry bread." I just use thawed frozen bread dough. Grab a little ball of it, stretch it out and fry it up. Quick and easy.
Oh yea best I ever tasted! Native from Oklahoma,thanks for receipe!
We used to get something very similar at the flea market in Farmington New Mexico and they were delicious. These are the closet that I have gotten to them. Thank you!
The meat sauce - I winged it. Used chili beans -they worked great. And used my canned salsa for all of the tomotoes... and used my own taco seasoning blend... but the star of this is the dough! Wow so good and easy. Definitely will be a staple in our house. BTW 2 cups self rising flour = 2 cups flour, 2 2/3 baking powder, 2/3 tsp of salt.
I have used this recipe several times now and my family loves it. Our guests always comment "it's a fun change". It's also Soooo... easy!
* Percent Daily Values are based on a 2,000 calorie diet.
Oklahoma Indian Tacos
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 235
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