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PCLinuxOS Recipe Corner

Beef Fry Bread Tacos


Ground Beef

3 lb lean (at least 80%) ground beef
1 cup chopped onions
2 to 3 chipotle chiles in adobo sauce, finely chopped
2 teaspoons adobo sauce (from jar)
1 teaspoon salt
1 teaspoon ground cumin
2 teaspoons chile powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1 cup water


4 frozen dinner roll dough (raw), thawed as directed on bag
Canola oil for frying


Shredded cheese
Chopped tomatoes
Diced onion
Fresh cilantro
Shredded lettuce
Sour cream
Hot sauce


1. In slow cooker, stir together Ground Beef ingredients. Cover; cook on High heat setting 2 hours. Stir mixture to break up beef. Cover; cook 2 hours longer or until beef is no longer pink. With slotted spoon, remove beef from slow cooker; place half in bowl and keep warm. Place remaining half in freezer container or freezer plastic bag; freeze for another use.

2. With hands or rolling pin, flatten dinner roll dough into rough rounds about the diameter of a small taco shell. If sticky, dust with flour.

3. Heat cast-iron or deep skillet over medium-high heat. Fill with about 1/2 inch of canola oil; heat oil until hot. Fry dough rounds in batches a few minutes per side or until dough is deep golden brown. Flip; repeat. Remove fried bread to plate lined with paper towels to drain.

4. Top fry bread with beef and desired toppings. Serve with a knife and fork, or if you don't mind a little mess, just like a regular taco.

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