Best 8 Bonnies Indian Tacos Recipes

BONNIE'S INDIAN TACOS

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 TACO

Steps:

• Brown the beef in saute pan over medium-high heat. Add taco seasoning, to taste. Add refried beans. Mix well and set aside.
• For the Frybread: Mix flour, baking powder, salt, sugar, and powdered milk. Add lard or margarine and mix. Add water to make dough soft. Refrigerate until use. Dough will keep several days.
• In a heavy skillet, heat 3/4-inch of oil to 375 degrees F.
• Pat or roll out dough into about 6 (1/4 to 3/8-inch thick) rounds. Slide into hot oil. Puncture once or twice. Fry until golden brown. Flip the dough over and fry other side to golden brown. Take out and drain on paper towels.
• Spoon some meat onto hot bread and top with your choice of the following: cheese, tomatoes, onions, green chiles, olives, salsa, and sour cream.

INDIAN FRY BREAD TACOS

Steps:

• To Make the Fry Bread:
• In a medium size mixing bowl, combine the flour, salt and baking soda. Slowly stir in the warm water into a dough forms. Gradually add in the water until the dough is form (you may not need all the water).
• Let the dough sit for 5 minutes.
• Then roll the dough out slightly and cut it into 6 pieces.
• Then roll out each piece into a ½ inch thick circles.
• Heat 3 inches of the oil in a deep pot. Fry the dough circles in the oil until the dough is golden brown and poofs up slight. Then flip the dough to fry the other side.
• Set the fried dough on a plate lined with paper towels.
• To Make the Toppings:
• Brown the hamburger meat in a large skillet over medium high heat. Then stir in the taco seasoning and ¼ cup of water. Simmer uncovered for 4-6 minutes until the seasoning is thoroughly combined.
• Heat up the ranch style beans in the microwave until heated through.
• Then it's time to assemble the tacos!
• Top each fry bread with the taco sauce, then the meat mixture and beans. Then top with your favorite toppings: lettuce, tomatoes, onions, cheese, cilantro and sour cream!
• Serve immediately and enjoy!

BONNIE'S TAIWAN TACOS

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

OKLAHOMA INDIAN TACOS

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.

INDIAN FRY BREAD TACOS

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.

CALIFORNIA STYLE INDIAN FRY BREAD TACOS

Steps:

• Make the breads:.
• Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
• Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball.
• NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
• Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.
• Use a large dutch oven and heat about 1 inch of vegetable oil to 350°F (If you don't have a thermometer you can tell if the oil is ready for each batch when a un-popped popcorn kernel is dropped in and pops immediately!).
• Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
• The bread can be kept warm in a 200°F oven for up to 1 hour. They refrigerate well and can be reheated in a 350°F oven for 10 to 15 minutes before serving.
• Make the Tacos:.
• In a large frying pan over medium-high heat, brown ground meat and onions until cooked; add salt and pepper to taste. Remove from heat.
• Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. Top with sour cream, if desired.

BONNIE'S BEEFY STEAK TACOS

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!