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Slow-Cooker Beef Fry-Bread Tacos


Make these for taco Tuesday, the crowd will love them!

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Rate this recipe 4.5/5 (17 Votes)


  • 3 pound lean ground beef, at least 80%
  • 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
  • TACOS:
  • 4 frozen dinner roll dough (raw), thawed as directed on bag
  • Canola oil for frying
  • Toppings:
  • Shredded cheese
  • Chopped tomatoes
  • Diced onion
  • Fresh cilantro
  • Shredded lettuce
  • Sour cream
  • Hot sauce


Servings 1
Cooking time 275mins
Adapted from


Step 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.

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.

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.

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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