Slow-Cooker Beef Fry-Bread Tacos

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

Photo by Meredith M.
Adapted from bettycrocker.com

PREP TIME

--

minutes

TOTAL TIME

275

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

275

minutes

SERVINGS

1

servings

Adapted from bettycrocker.com

Ingredients

  • GROUND BEEF:

  • 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

Directions

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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