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Slow-Cooker Beef Fry-Bread Tacos

Cindy Ensley
Updated Sep 20, 2016
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This riff on the popular fair food gets a delicious slow-cooker makeover. Pre-made dinner roll dough makes prep for the bread a breeze!

Slow-Cooker Beef Fry-Bread Tacos

  • Prep Time 25 min
  • Total 4 hr 35 min
  • Servings 4
  • Ingredients 20
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Ingredients

Ground Beef

  • 3 lb lean (at least 80%) ground beef
  • 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
  • Frank's™ RedHot™ Original cayenne pepper sauce

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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.

Nutrition

Nutrition Facts are not available for this recipe

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