Fry Bread Tacos with Spicy Beef & Green Chile Queso

Don’t worry. I’m not going to lead in with a lame pun like, “let’s taco ‘bout it.”

…but I really do think we should talk about these tacos.

Are they really tacos, though? Let’s discuss what makes a taco…a taco. Technically I’d place these “handhelds” (which is even kind of a stretch because, let’s be honest, devouring these sans utensils will most definitely ruin your pants) in the tostada category.

What’s a tostada? I’m glad you asked. Boy, we’re learning so much together already.

The Spanish word tostada—which translates to “toasted”—refers to a fried, flat round that acts as the base for various toppings. Essentially: a taco that someone sat on.

Although the vehicle for a tostada is typically a fried corn tortilla, these Indian fry breads accomplish the same goal: acting as a sturdy surface for zesty Mexican ingredients to make their landing.

Spicy, cayenne-spiked beef and shredded lettuce? Sure. Citrusy chicken, sour cream, and black olives? Go for it. The taco-bilities are endless.

Oops, I punned again.

Moving on. The magic of a taco is two-fold—fold being the relevant term.

One: tacos are enchanting because they’re perfect and gratifying and will always be there for you. The end.

And two—because tacos are folded, the fillings stay inside. Spoiler alert: you cannot bend a loaded Indian fry bread taco without causing a legitimate natural disaster. But just because you can’t crease it and easily shove it into your face hole doesn’t make it any less magical.

Trust me.

One bite into these buttery, flaky fry breads and you’ll be like, “regular taco, who?” And tacos will be like, “please don’t leave me!” And you’ll be like, “don’t worry, these fry breads are an indulgent treat I’ll just secretly visit once a month and buy an apartment for in the city.”

Now back to the topic of toppings.

I believe that how you garnish your taco is a very personal choice. Are you a buffalo chicken chick? A beef kinda bro? A veg head? A fried fish enthusiast? The choice of how you dress it is yours.

The landing pad, however, is what this unique recipe is all about.

Some brief history on fry breads…

This Native American specialty is a flat dough known for being composed of very few ingredients. It’s rooted in culture, and the exact preparation varies depending on the region and tribe. Some are made with yeast and cornmeal, while others (like the one I’ll walk you through in this post) require no rising time and are purely made up of flour, baking powder, salt, and fat.

Mmm, fat.

The same way that pita bread religiously graces the tables of Middle Eastern families, fry bread is a familiar staple in Native American cuisine.

As far as the “Indian taco” goes, the debate over its origin is ongoing. Traditionalists don’t consider it an indigenous dish, while others find it a significant, nostalgic part of their upbringings.

For me, I’m just here for the queso.

Have you ever loved a food so much that you couldn’t control yourself around it in public? Like you have to firmly say no when your friends slide it under your nose because you know that one bite will turn into unapologetically ravishing the entire thing?

For example, the last time I was presented with a sizable well of queso meant for sharing, I caved. “Fine, I’ll just have a few chips,” I said confidently. I left the restaurant with cheese between my fingers and on my sweatshirt.

My husband is powerless against pasta.

His undeniable infatuation for noodles creates a complex relationship where there’s no gap between a single bite of garlicky angel hair and ending up in an irreversible carb coma.

In a group setting, I’ll turn down queso in a heartbeat. In the privacy of my own home—I’ll use it as conditioner. This green chile queso is no exception; and in fact, I think it’s the epitome of all cheese dips.

Yep. I said it. Bold words. I know.

I’ve battled through many-a-hangover trying to devise the ultimate recipe for homemade queso and this, my friends, is it.

A simple, yet classic, combination of gooey white American cheese, smoky green chiles, milk, and salt is all I need in this world. You could add cumin for a subtle hint of lemony spice. You could grab some garlic powder to kick the savory notes up a notch.

But none of that is necessary, and once this flawless queso is layered on top of spicy beef on top of buttery fry bread—all bets are off.

(The bet was that I’d eat all the queso before even frying the dough. I lost.)

Chef's Tips:

• Fry bread also fares well as dessert. Try sweetening it up with cinnamon, powdered sugar, and sticky maple syrup.
• Other ways to make use of the freshly fried dough: sliced into wedges and dunked in queso, as a base for veggie-packed taco salads, topped with scrambled eggs and salsa for a morning-time Mexican fiesta.
• If turning the dough into a taco wasn’t decadent enough, try smearing it with fresh tomato sauce and topping it with gooey mozzarella and basil for a sinful spin on pizza.

Step By Step Photo Instructions:

Step 1 – Make and Rest the Fry Bread Dough

In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, baking powder, and ½ teaspoon of the salt and mix on low speed to combine. Slowly pour in the butter and then the water (scraping the flour down from the sides of the bowl), a few tablespoons at a time, until the dough holds together and forms a ball, about 1-2 minutes. The dough will be sticky.

Using flour on your hands if necessary, turn the dough out onto a piece of plastic wrap. Wrap tightly, and rest at room temperature for at least 30 minutes or at best, 1 hour.

Step 2 – Sauté the Beef

Dice the onions and measure out the spices.

In a large skillet over medium-high heat, add 1 tablespoon of the vegetable oil and swirl to coat the pan. Add the ground beef and onions and season with the remaining 1 teaspoon of salt, the pepper, cumin, cayenne, chili powder, garlic powder, and onion powder. If you want the beef to be less spicy, hold back on the cayenne.

Using a slotted spoon to break up the meat, cook until lightly browned, about 5-8 minutes. Season to taste for additional salt, and keep the beef on low heat.

Step 3 – Make the Queso

In a small sauce-pot over medium-low heat, add the white American cheese, milk, and green chiles. Cook, whisking occasionally, until the queso is melted and smooth.

Season to taste for salt, and then keep on low heat (adding more milk if necessary to keep the queso thin). The queso will thicken as it sits, so you can also set it aside and then reheat it just before serving. You want it to be hot and liquidy.

Step 4 – Divide and Flatten the Dough

Lightly flour a clean work surface. Unwrap the dough and divide it into 4 even pieces.

Roll each piece into a ball.

Then, using the palm of your hand, stretch and flatten into ⅓-inch thick rounds. The breads will puff up as they cook so you want them to be fairly thin.

Pierce the center of each fry bread with a paring knife. This keeps the dough from over-bubbling during frying.

Step 5 – Fry the Dough

In a deep, wide cast iron skillet or heavy-bottomed saucepan over medium-high heat, heat about 1 inch of oil to 350° F. If you don’t have a thermometer, you can test if the oil is hot enough by dipping the handle of a wooden spoon into it. If it bubbles steadily, the oil is hot enough. If it bubbles and sizzles vigorously, the oil is too hot.

Prepare a paper towel-lined plate next to the pan with the oil. Working in batches so you don’t crowd the pan, slide the dough rounds into the oil and fry until golden-brown, about 1-2 minutes per side.

The dough will puff up and harden as it cooks.

Place the finished fry breads on the paper towel-lined plate to soak up any excess oil and immediately sprinkle them with salt.

Step 6 – Make the Tacos

Chop the lettuce, cilantro, and tomatoes and slice the green onions.

Top each fry bread with even portions of the beef, queso, lettuce, green onions, cilantro, black olives, tomatoes, and sour cream. Serve with additional queso and lime wedges on the side.

Fluffy Fry Bread + Mexican Magic = Taco Happiness.

This is the kind of math I can get down with.

I jacked up the fire factor in the beef to give it a bold bite, but feel free to flavor things to your personal preference. If spicy happens to be your love language too, try this dynamite duo: shredded buffalo chicken and lime-scented sour cream.

Searching for even more memorably delicious Mexican inspiration? These imaginative recipes will transform your home kitchen into a tasty taqueria in no time:

Other Yummy Recipes:

Citrusy Carne Asada Mexican Street Tacos

Quick and Easy Chicken Taquitos

Buffalo Chicken Enchiladas with Celery-Fennel Salad