Indian Tacos

5 from 1 vote

Indian Tacos are fun to make, and a great meal for any camping trip. My frybread recipe is a great base for flavourful taco meat & toppings!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Indigenous, Native American

Servings: Servings

Calories: 619kcal

1 tablespoon Vegetable Oil
1 Small Onion Chopped
1 lb Lean Ground Bison Or Ground Beef, Ground Chicken, Ground Turkey, or Beyond Meat.
¼ cup Water
2 tablespoon Taco Seasoning see post for my homemade recipe

1 Batch Frybread
1 ½ cups Shredded Sharp Cheddar cheese
1 ½ cups Shredded Lettuce
1 Large Tomato chopped
Optional Toppings Sour Cream, Cilantro, Sliced Jalapenos, Green Onions, Avocado, Sliced Black Olives, Sliced Green Onions, Chopped Red Onion, etc

Heat a little oil in a large nonstick skillet or cast iron pan over medium heat, or a low camp fire.
Add ground meat and chopped onion to the pan and cook - breaking up with a spatula - until the ground meat is browned all around, and onion has softened.
Add water and taco seasoning to the pan, stir well to combine.
Continue cooking until the water has cooked off, and has become more of a thick glaze, than a liquid sauce.
Remove meat from heat, and assemble your Indian Tacos:

Place a warm frybread on each plate.
Once the taco meat is ready, divide it between the warm frybread, and top with cheese, lettuce, tomato, and any other toppings, as desired.
Serve immediately.

Nutrition

Nutritional Information provided does not include any optional toppings, nor any fat absorbed in the frying process.

Leftovers

Leftover fry bread, taco meat, and toppings should be stored separately, each in an airtight container in the fridge.

Reheat the fry bread and the meat before assembling leftover Indian Tacos.

Leftover taco meat will keep for 3-4 days in the fridge.