Bonnies Indian Tacos Recipes

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OKLAHOMA INDIAN TACOS



Oklahoma Indian Tacos image

We used to get these at county fairs in Oklahoma when I was growing up! So good! A delicious chili mixture served on top of out-of-this-world fried bread and trimmed with all your favorite taco trimmings, like shredded cheese, lettuce, chopped tomatoes, black olives, and salsa.

Provided by Melanie2008

Categories     Main Dish Recipes     Taco Recipes     Fry Bread Taco Recipes

Time 1h

Yield 6

Number Of Ingredients 9

2 pounds ground beef
¼ onion, chopped
½ (1.25 ounce) package spicy chili seasoning mix
1 (15 ounce) can ranch-style beans
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can diced tomatoes
2 cups self-rising flour
1 cup buttermilk
2 cups vegetable oil for frying, or as needed

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Cook and stir ground beef in a large skillet over medium heat with onion until the meat is brown and crumbly, about 10 minutes; drain excess grease. Stir in chili seasoning mix, ranch-style beans, and diced tomatoes with green chilies. Bring the mixture to a boil, reduce heat to low, and simmer until the ground beef mixture is thick, about 10 minutes; let simmer while you finish remaining steps.
  • Mix self-rising flour with buttermilk in a bowl (dough will be very sticky). Scoop up about 1/4 cup of dough and gently pat into a 5-inch circle on a well-floured work surface.
  • Heat vegetable oil in a heavy skillet until a deep-frying thermometer placed in the center of the oil, not touching the bottom, reads 400 degrees F (205 degrees C). Gently place a dough circles into the hot oil and fry until golden brown on both sides, turning once, about 3 minutes per side. Fry bread will expand in size as it cooks. Drain the fried bread pieces on paper towels and place on baking sheets. Transfer to the oven to keep warm while you finish frying the bread.
  • Top fried bread with ground beef mixture to serve.

Nutrition Facts : Calories 587.8 calories, Carbohydrate 49.4 g, Cholesterol 93.4 mg, Fat 26.1 g, Fiber 6.4 g, Protein 36 g, SaturatedFat 8.2 g, Sodium 1569.2 mg, Sugar 5.2 g

BONNIE'S INDIAN TACOS



BONNIE'S INDIAN TACOS image

I made these Indian Tacos one night and they got the raves from my family. i accidentally poured curry instead of cumin in the frying pan...Happily, it was one of the best mistakes I have ever made. Whip these up some night and enjoy a burst of flavor in your tacos, Indian Style! Enjoy! Photo is my own, and so is this humble...

Provided by BonniE !

Categories     Tacos & Burritos

Time 45m

Number Of Ingredients 19

TACO MEAT:
1 1/2 pounds ground turkey meat
1 onion sliced thin
approx 1/2 cup milk to fry onions
1/2 teaspoon curry
1 teaspoon cumin
1 package taco seasoning mix
1 teaspoon garlic powder
1 cup water
TACO SHELLS:
4 to 6 corn tortillas
olive oil for frying
VEGETABLES:
2 shredded lettuce
2 large tomatoes diced
1/2 onion chopped fine
1 cup shredded sharp cheese
OPTIONAL INGREDIENTS:
sour cream, avocado, olives, peppers, taco sauce, pico de gallo, etc.

Steps:

  • 1. PREPARE THE MEAT AND ONIONS: Put the ground turkey in the pan over medium heat and cook until light brown. Add the curry, cumin, garlic powder, and taco seasoning. Add one cup of water. Mix gently and simmer until liquid is reduced. Meanwhile, saute the onion in a tablespoon of olive oil in a small frying pan, adding the milk a small amount at a time to keep the onions from over browning and until the onions are tender and a nice carmel color. Add the onions to the meat mixture. and stir gently to combine. Simmer a few minutes more. Meat should be very moist when served.
  • 2. COOK THE TACO SHELLS: You can used boxed shells, but they are not as good as making your own. Take a medium frying pan and add some olive oil to it to fry the tortillas.
  • 3. Place the cooked shells on paper towels and drain.
  • 4. BUILD THE TACOS: Place the meat in the cooked taco shell and top with lettuce, tomato and onion and cheese, or anything else you wish. Sour cream and avocado is good. Taco sauce is another option. We like green sauce the best.
  • 5. Here is how your finshed Indian Taco should look!

INDIAN FRY BREAD TACOS



Indian Fry Bread Tacos image

From Ponca City, Oklahoma, LaDonna Reed writes, "Our son-in-law is half Comanche and half Kiowa, and this recipe is similar to one he uses. I downsized it for two."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 12

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup hot water
1/2 pound lean ground beef (90% lean)
2 tablespoons taco seasoning
1/3 cup water
Oil for frying
2 tablespoons chopped lettuce
2 tablespoons chopped tomato
2 tablespoons salsa
2 tablespoons sour cream

Steps:

  • In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 1 hour., In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water; simmer, uncovered, for 10 minutes. Keep warm., Divide dough in half. On a lightly floured surface, roll each portion into a 4-in. circle. , In an electric skillet, heat 1 in. of oil to 350°. Fry bread circles in hot oil for 3-4 minutes on each side or until golden; drain on paper towels. Top each with meat mixture, lettuce and tomato. Serve with salsa and sour cream.

Nutrition Facts : Calories 407 calories, Fat 11g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 1361mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.

INDIAN TACO



Indian Taco image

This recipe is one that I have been making for many years, and my family loves it. Bannock is a fried flatbread that is great with anything, try different toppings and see what you get. Serve with your choice of sides, such as sour cream or guacamole.

Provided by Daduke

Categories     Main Dish Recipes     Taco Recipes     Fry Bread Taco Recipes

Time 25m

Yield 4

Number Of Ingredients 9

2 cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
1 cup water, or as needed
2 tablespoons vegetable oil, or as needed
1 (15 ounce) can chili
1 tomato, chopped
1 cup shredded Cheddar cheese
1 cup shredded lettuce

Steps:

  • Mix flour, salt, and baking powder together in a bowl. Stir in enough water to make a dough. Divide dough into 4 pieces and form into 6-inch patties.
  • Heat oil in a large skillet over medium heat. Fry patties in batches until puffed and golden, about 5 minutes per side.
  • Place bannocks on serving plates and top with chili, tomato, Cheddar cheese, and lettuce.

Nutrition Facts : Calories 529.6 calories, Carbohydrate 63.4 g, Cholesterol 47.5 mg, Fat 22.6 g, Fiber 6.9 g, Protein 19.9 g, SaturatedFat 9.6 g, Sodium 2839.6 mg, Sugar 2.8 g

BONNIE'S BEEFY STEAK TACOS



BONNIE'S BEEFY STEAK TACOS image

Beefy Steak Tacos is a recipe we always make the day after we grill. It is a great way to use up that left-over steak. Easy to make, flavorful, and company worthy! The two textures of beef kicks it up a big notch! Enjoy!

Provided by BonniE !

Categories     Steaks and Chops

Time 45m

Number Of Ingredients 21

1 1/2 pounds lean ground beef
1 1/2 cups of left-over grilled steak, small diced
1 cup of water
1 tablespoon a-1 sauce
1 tablespoon worcestershire sauce
1 teaspoon minced garlic
1/4 teaspooon cumin
taco seasoning to taste
salt and pepper to taste
................................
12 white or yellow corn tortillas
olive oil for frying
.....................................
top tacos with:
1 cup cheddar cheese grated
2 large tomatoes, diced
1 head romaine lettuce, cut fine
1 white onion, diced fine
2 tablespoons cilantro, chopped fine
guacamole, sour cream
la victoria green hot sauce to taste

Steps:

  • 1. BEFORE YOU BEGIN: Do your prep work first and then it goes together really fast. I use a divided dish for the vegetables and cheese and then assemble the tacos after the tortillas are fried.
  • 2. PREPARE INGREDIENTS: Wash the romaine lettuce. I cut it as fine as possible with a sharp knife, looks like it is shredded. Dice the onion fine. Dice tomatoes. Chop the cilantro fine, and mix with the tomatoes. Put the vegies and the cheese in the divided dish and set it in the refrigerator.
  • 3. Grate the cheese. Dice the cooked steak into small pieces.
  • 4. COOKING THE MEAT: You will need a large pan for the taco meat and steak and a medium pan to fry the tortillas. Place the ground beef in the pan over medium heat. When it starts to brown, I use a metal potato masher to make it all the same size. When the meat is lightly browned, add the taco seasoning mix, cumin, garlic, worcestershire sauce, A-1 sauce, and stir. Then add the salt and pepper and pepper flakes if you want it. Add one cup of water, stir, and let it simmer uncovered until the liquid is reduced. When it is reduced, add the steak. Adding it later keeps it from becoming tough. Keep it hot while you fry the tortillas. You can add a couple of spoons of water to keep it moist. Don't let it dry out (it is now ready to eat) . By the time the meat has reduced, you should have the taco shells fried.
  • 5. FRYING THE TACO SHELLS: Fry the tortillas in hot oil, folding to make a shell until golden brown and then drain on paper towels. I cook the shells according to my family's preference. Some like them soft, others like them crispy. The boxed shells just don't taste the same to us.
  • 6. When the shells are fried, assemble the tacos with the meat first, onion, tomato/cilantro mixture, lettuce and cheese, and taco sauce if desired. We like ours piled high with the vegies. Serve with guacamole and sour cream and a side of refried beans. Enjoy!

INDIAN TACOS



Indian Tacos image

I love these tacos. So does all of my family, which is amazing because there is always somebody who doesn't like what I have cooked.Not the case with these tacos. Make sure and be really careful when cooking the fry bread. I always eat it because it is sooooo goooood.

Provided by paula giles

Categories     Cheese

Time 30m

Yield 5 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
1 onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 dash Tabasco sauce
1 (16 ounce) can pinto beans
2 cups cheese
shredded lettuce
chopped tomato
2 eggs
1 cup milk
4 cups flour
3/4 teaspoon salt
2 teaspoons baking powder

Steps:

  • Combine meat, onion, salt, pepper and Tabasco in a skillet; brown.
  • Cover and let simmer while making fry bread.
  • ---------Fry bread (Directions) ----------------.
  • Beat eggs; add milk.
  • Stir in baking powder, flour, salt; mix well.
  • Roll out very thin on a floured board.
  • Cut into desired shapes.
  • Cut a slash in center of each.
  • Fry in oil until brown.
  • Drain on paper towels.
  • These are crisp tacos.
  • When fry bread is done, layer with meat, beans, cheese, lettuce and tomatoes. Enjoy!

Nutrition Facts : Calories 871.5, Fat 25.4, SaturatedFat 12.7, Cholesterol 169.1, Sodium 1512.1, Carbohydrate 108.6, Fiber 11.2, Sugar 1.6, Protein 49.8

BONNIE'S TAIWAN TACOS



BONNIE'S TAIWAN TACOS image

Who doesn't love tacos? We sure do! However, I wanted to create a new kind of taco, an idea inspired by our love for Asian food. I also wanted it to be easy to make. The result is a healthier, delicious, taco that is bursting with exciting new flavor. Your fortune cookie says that you will be hooked on Taiwan Tacos! Give it a try and Enjoy!

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Tacos & Burritos

Number Of Ingredients 19

2 - large chicken breasts, skinless and boneless
4 - corn tortillas
1 1/2 - teaspoons fresh grated ginger
2 - garlic cloves, minced
3 - tablespoons soy sauce
2 - tablespoons honey
3 - tablespoons chopped green onion tops
1/2 - teaspoon red pepper flakes
FRYING TACO SHELLS
1 - tablespoon olive or grapeseed oil
1/4 - teaspoon pure sesame oil
4 to 6 - yellow corn tortillas
SALAD FOR THE TACOS
2 - cups romaine lettuce
1 - cup radishes, washed, sliced into rounds, then cut the rounds in half
1 - cup thin sliced celery from the heart
2 - tablespoons chopped cashews or peanuts
DRESSING
- you can use any vinaigrette that isn't sweet. i used a balsamic vinaigrette.

Steps:

  • Do ALL the prep work first, then the assembly is easy!
  • Make the salad and set it in the refrigerator to chill. Knife cut the Romaine lettuce into very thin strips. Slice the celery (from the heart). Slice the radishes into rounds, then cut the rounds into half moons. Add the chopped cashews or peanuts.
  • Slice the chicken breasts into 1/4 inch thin slices about 1 1/2 inches long.
  • I used a 10 inch cast iron non-stick skillet to prepare the chicken. Add some Kitchen Spray to the pan over medium-high heat. When the pan is hot, add the chicken, grated ginger, and minced garlic. Cook about 5 minutes until light brown, then turn the heat to low.
  • Add the soy sauce, green onions, red pepper flakes, and honey. Using the tongs, make sure all the chicken is coated. Cover and cook over low heat for 5 minutes until chicken is done. Don't overcook!
  • Fry the taco shells. Place a small 8 inch skillet on medium high heat, add olive oil (or grapeseed oil) and the sesame oil, whisk the two oils together. Fry the taco shells until light brown and drain on paper towels, cover to keep warm. Note: If you need to fry more taco shells, just add more olive oil and add the sesame oil.
  • Fill each taco shell with the cooked chicken, top with a generous helping of salad on the taco and on your plate, and drizzle all with the balsamic vinaigrette dressing. You can serve this dish with rice or make sweet potato fries using my oven fries recipe if you wish. Enjoy! https://www.justapinch.com/recipes/side/potatoes/best-oven-baked-fries-and-potato-wedges-2.html?p=3

INDIAN TACOS DELUXE



Indian Tacos Deluxe image

Tasty and flavorful. A yummy chili on a soft moist fry bread topped with lettuce, onions, tomatoes, cheese, and sour cream.

Provided by SHERELC

Categories     Main Dish Recipes     Taco Recipes     Fry Bread Taco Recipes

Time 1h45m

Yield 12

Number Of Ingredients 23

1 tablespoon butter
1 onion, chopped
2 (15 ounce) cans pinto beans, undrained
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can pork and beans
1 (16 ounce) can tomato sauce
¼ cup water
3 tablespoons sugar
½ (1.25 ounce) package chili seasoning mix
1 teaspoon chili powder
½ teaspoon seasoned salt
3 cups all-purpose flour
2 tablespoons baking powder
6 tablespoons white sugar
½ teaspoon salt
2 cups water, or as needed
1 cup all-purpose flour
3 cups vegetable oil for frying
2 cups shredded lettuce
2 tomatoes, chopped
1 cup shredded Cheddar cheese
1 onion, chopped
½ cup sour cream

Steps:

  • Melt butter in a skillet over medium heat and cook and stir 1 chopped onion in the melted butter until onion is translucent, about 5 minutes.
  • Place a large saucepan over medium-high heat and pour in pinto beans, kidney beans, pork and beans, tomato sauce, cooked onion, and 1/4 cup water, stirring to combine. Bring the mixture to a boil, reduce heat to low, and stir in 3 tablespoons sugar, chili seasoning mix, chili powder, and seasoned salt. Let the chili simmer while you finish the remaining steps, 10 to 20 minutes. Stir chili occasionally.
  • Mix 3 cups flour with baking powder, 6 tablespoons sugar, and salt in a large mixing bowl; stir in 2 cups of water or amount needed to make a workable dough. Spread 1 cup flour onto a work surface and scoop up about 1/4 cup of dough; drop it onto the flour and sprinkle surface with flour. Roll the dough into a flat round tortilla.
  • Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
  • Gently lay tortilla into the hot oil and deep fry until golden brown on both sides, 2 to 3 minutes per side. Dough will expand as it fries. Remove fry bread and drain on paper towels; continue to make and fry pieces of dough until all dough has been used.
  • Place lettuce, tomatoes, Cheddar cheese, 1 chopped onion, and sour cream into separate bowls. To serve, spoon a ladle of chili onto each fry bread and sprinkle with desired garnishes; top each serving with a dollop of sour cream.

Nutrition Facts : Calories 450.5 calories, Carbohydrate 70.3 g, Cholesterol 19.1 mg, Fat 13.4 g, Fiber 8.8 g, Protein 14.6 g, SaturatedFat 4.9 g, Sodium 1133.9 mg, Sugar 16.8 g

EASY INDIAN TACOS



Easy Indian Tacos image

My husband's aunt owns a restaurant in South Sioux City Nebraska and this is how she prepares her's.

Provided by hrlyhny

Categories     Breads

Time 2h10m

Yield 5 tacos

Number Of Ingredients 4

1 loaf frozen bread dough
1 lb hamburger
1 (14 1/2 ounce) can pinto beans
1 package taco seasoning

Steps:

  • Thaw bread dough until workable.
  • Combine hamburger, taco seasoning and pinto beans and cook until meat is done.
  • Remove meat and beans from heat and let cool.
  • Shape bread dough into the shape of a silver dollar pancake (maybe a little bigger depending on your appetite and frying pan).
  • Place dough in fryer and cook on each side until golden brown (not all parts of the dough will get brown).
  • Remove bread from grease and place on paper towel.
  • Top bread with taco meat and beans, shredded lettuce, diced tomatoes, shredded cheese, sour cream, olives, guacamole, hot sauces whatever you like.

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