Best 5 Slow Cooker Beef Fry Bread Tacos Recipes

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**Mouthwatering Slow-Cooker Beef Fry Bread Tacos: A Culinary Journey for Taco Lovers**

Indulge in a tantalizing fusion of flavors and textures with our delectable Slow-Cooker Beef Fry Bread Tacos. These tacos are a symphony of taste, combining the rich, savory filling of slow-cooked beef with the crispy, golden fry bread shells. Each bite offers a delightful contrast between the tender, juicy beef and the crispy, airy fry bread, creating a culinary experience that will leave you craving more. Our article features two irresistible variations of this dish: the classic Slow-Cooker Beef Fry Bread Tacos and the tantalizing Sweet and Spicy Slow-Cooker Beef Fry Bread Tacos. Both recipes are crafted with a blend of aromatic spices, ensuring a flavor explosion in every bite. Get ready to embark on a culinary journey that will satisfy your taco cravings and leave your taste buds dancing with delight.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER BEEF FRY-BREAD TACOS RECIPE - (4.5/5)



Slow-Cooker Beef Fry-Bread Tacos Recipe - (4.5/5) image

Provided by á-174535

Number Of Ingredients 23

GROUND BEEF:
3 pound lean ground beef, at least 80%
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
Hot sauce

Steps:

  • 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. 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. 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. 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.

FRY BREAD TACOS II



Fry Bread Tacos II image

A yummy twist to an old favorite. The fry bread makes the difference. It's a popular request at my house. I do up everything but the fry bread in advance, and just heat up before serving. You can also top with other of your favorite taco toppings, such as onion, sour cream, or guacamole. Leftover fry bread can be used as dessert - coat it with cinnamon and sugar, and drizzle with honey.

Provided by Robyn Bloomquist

Categories     Main Dish Recipes     Taco Recipes     Fry Bread Taco Recipes

Time 47m

Yield 4

Number Of Ingredients 11

1 (15.5 ounce) can pinto beans, with liquid
½ cup picante sauce, divided
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
2 cups all-purpose flour, or more as needed
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
oil for frying
2 cups shredded iceberg lettuce
1 cup shredded Cheddar cheese

Steps:

  • Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through, about 5 minutes.
  • Combine ground beef and taco seasoning mix in a large skillet over medium-high heat; cook until browned, 5 to 8 minutes. Cover, and keep warm while you prepare the fry bread.
  • In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle the dough.
  • On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center.
  • Heat 1 1/2 inches oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Fry dough in the hot oil until golden on both sides, about 3 minutes per side. Drain on paper towels.
  • Top fry bread with beans, ground beef, lettuce, and Cheddar cheese. Spoon picante sauce on top.

Nutrition Facts : Calories 808.1 calories, Carbohydrate 76.7 g, Cholesterol 103.4 mg, Fat 36.5 g, Fiber 7.2 g, Protein 40.4 g, SaturatedFat 13.6 g, Sodium 2254.8 mg, Sugar 6.3 g

SLOW-COOKER BEEF BARBACOA



Slow-Cooker Beef Barbacoa image

I love this beef barbacoa because the meat is fall-apart tender and the sauce is smoky, slightly spicy and so flavorful. It's an amazing alternative to ground beef tacos or even pulled pork carnitas. It's also versatile. You can have a soft taco bar and let people make their own-or offer mouthwatering Mexican pizzas or rice bowls. -Holly Sander, Lake Mary, Florida

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 15

1 beef rump or bottom round roast (3 pounds)
1/2 cup minced fresh cilantro
1/3 cup tomato paste
8 garlic cloves, minced
2 tablespoons chipotle peppers in adobo sauce plus 1 tablespoon sauce
2 tablespoons cider vinegar
4 teaspoons ground cumin
1 tablespoon brown sugar
1-1/2 teaspoons salt
1 teaspoon pepper
1 cup beef stock
1 cup beer or additional stock
16 corn tortillas (6 inches)
Pico de gallo
Optional toppings: Lime wedges, queso fresco and additional cilantro

Steps:

  • Cut roast in half. Mix next 9 ingredients; rub over roast. Place in a 5-qt. slow cooker. Add stock and beer. Cook, covered, until meat is tender, 6-8 hours., Remove roast; shred with 2 forks. Reserve 3 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved juices to slow cooker; heat through., Serve with tortillas and pico de gallo. If desired, serve with lime wedges, queso fresco and additional cilantro.Freeze option: Place shredded beef in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.

Nutrition Facts : Calories 361 calories, Fat 10g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 652mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges

EASY FRY BREAD TACOS



Easy Fry Bread Tacos image

My niece gave me this hearty recipe. It came from a Native American friend of hers in Eufaula, Oklahoma.-Robin Wells, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 13

1 loaf frozen white bread dough, thawed
TOPPING:
1 pound ground beef
1 pound hot bulk pork sausage
1 envelope taco seasoning
1 can (15 ounces) pinto beans, rinsed and drained
1/2 cup water
Oil for deep-fat frying
Chopped tomato
Finely chopped onion
Shredded lettuce
Shredded cheddar cheese
Taco sauce

Steps:

  • Allow dough to rise according to package directions. Meanwhile, for filling, cook beef and sausage in a skillet over medium heat until no longer pink; drain. Stir in taco seasoning, beans and water. Simmer 15-20 minutes or until the water is almost evaporated; set aside. , After dough rises, punch down. Divide dough into 12 equal balls. Using a small amount of flour, roll each ball into an 6-in. circle (dough will be thin). , In an electric skillet or deep fryer, heat 1-in. oil to 350°. Gently place 1 dough circle into oil. Fry until golden brown, 1-2 minutes, turning once. Drain tortillas on paper towels; keep warm. Top each tortilla with meat mixture, tomato, onion, lettuce, cheese and taco sauce.

Nutrition Facts : Calories 307 calories, Fat 14g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 777mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 16g protein.

SIMPLE SLOW-COOKED KOREAN BEEF SOFT TACOS



Simple Slow-Cooked Korean Beef Soft Tacos image

This recipe was handed down to me by a Korean friend. So full of flavor! I wanted to share it with you all. I did tweak it a little to add more spice. Feel free to tweak it yourself!

Provided by jasminsheree

Categories     World Cuisine Recipes     Asian     Korean

Time 8h15m

Yield 8

Number Of Ingredients 11

1 (3 pound) beef chuck roast, trimmed
½ onion, diced
½ cup dark brown sugar
⅓ cup soy sauce
10 cloves garlic
1 jalapeno pepper, diced
1 (1 inch) piece fresh ginger root, peeled and grated
2 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
salt and ground black pepper to taste
16 (6 inch) corn tortillas

Steps:

  • Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
  • Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
  • Serve with corn tortillas and your favorite toppings.

Nutrition Facts : Calories 455.7 calories, Carbohydrate 40.3 g, Cholesterol 77.5 mg, Fat 22.4 g, Fiber 3.7 g, Protein 23.9 g, SaturatedFat 8.1 g, Sodium 696.9 mg, Sugar 14.7 g

Tips:

  • Choose the right beef: Chuck roast or flank steak are good choices for slow cooker beef fry bread tacos, as they are both relatively inexpensive and become tender when cooked slowly.
  • Brown the beef before cooking: This will help to develop the flavor of the beef and prevent it from becoming dry.
  • Use a flavorful cooking liquid: Beef broth, water, or even tomato sauce can be used to cook the beef in the slow cooker. Be sure to add some spices and seasonings to the liquid to give the beef flavor.
  • Cook the beef on low for 6-8 hours, or on high for 3-4 hours: The longer the beef cooks, the more tender it will become.
  • Shred the beef before serving: This will make it easier to eat in tacos.
  • Top the tacos with your favorite toppings: Shredded cheese, lettuce, tomatoes, sour cream, and salsa are all popular choices.

Conclusion:

Slow cooker beef fry bread tacos are a delicious and easy meal that can be enjoyed by the whole family. With a little planning, you can have a hot and flavorful meal on the table in no time. So next time you're looking for a quick and easy dinner idea, give slow cooker beef fry bread tacos a try!

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