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Indian Taco

Indian Tacos

Course Main Course
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6


  • 1 Tbsp olive oil
  • 3/4 cup yellow onion diced
  • 2 cloves garlic finely minced
  • 1 lb lean ground beef
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1 15 oz can dark red kidney beans drained and rinsed
  • 1 14.5 oz can petite diced tomatoes drained (or 8 oz can of tomato sauce)
  • 1 4 oz can diced green chilis
  • Salt and pepper to taste
  • Indian fry bread see notes

For topping:

  • Shredded Mexican cheese blend
  • Shredded lettuce
  • Chopped roma tomatoes
  • Sour cream


  • Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 20 seconds. Scoot mixture to the side then crumble beef into skillet.
  • Season with salt and pepper and cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.
  • Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.
  • Cover and simmer for 10-15 minutes (if you used the tomato sauce you can add in a few tbsp of water to thin a little if needed).
  • Using a slotted spoon, spoon mixture over fry bread, then top with lettuce, cheese, tomatoes and sour cream (or any other desired toppings). Serve immediately.


From: Cooking Classy
There is a recipe for Indian Fry Bread accompanying the original recipe (link above) or from a previous Hungry Bookworm post with step-by-step commentary and pictures (link here).
If you’re unable to find a can of green chiles separately (though they should be available in the Mexican aisle of most large grocery stores), you could instead use a can of diced tomatoes with green chiles (slightly more common) and an 8 oz can of tomato sauce.