Slow-Cooker Beef Fry-Bread Tacos
Make these for taco Tuesday, the crowd will love them!
- 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
- 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
Cooking time 275mins
Adapted from bettycrocker.com
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.