Entree: United States – South Dakota (Great Plains United States) – South Dakota Indian Taco

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Total 50 min

Ingredients

- For the fry bread:
  - 2 1/2 cups (312 g) all-purpose flour
  - 1 tbsp (15 g) baking powder
  - 1 tsp (5 g) fine salt
  - 1 tbsp (12 g) granulated sugar
  - 1 cup (240 ml) warm water
  - 2 tbsp (30 ml) vegetable oil, plus more for the dough if needed
  - 2 cups (480 ml) vegetable oil or lard for frying
- For the seasoned beef:
  - 1 lb (454 g) ground beef
  - 1 tbsp (15 ml) vegetable oil
  - 1 medium yellow onion, chopped (approx. 6 oz / 170 g)
  - 2 cloves garlic, minced (approx. 6 g)
  - 1 tbsp (8 g) chili powder
  - 1 tsp (2 g) ground cumin
  - 1/2 tsp (1.5 g) smoked paprika
  - 1/2 tsp (2.5 g) dried oregano
  - 1/2 tsp (3 g) salt, more to taste
  - 1/4 tsp (0.5 g) black pepper
  - 1/2 cup (120 ml) beef broth or water
  - 2 tbsp (34 g) tomato paste
- Toppings and assembly:
  - 4 cups (170 g) shredded iceberg lettuce
  - 2 cups (8 oz / 225 g) shredded sharp cheddar cheese
  - 2 medium tomatoes, diced (approx. 1 1/2 cups / 240 g)
  - 1 cup (240 g) salsa (mild or medium, your preference)
  - 1/2 cup (120 g) sour cream (optional)
  - 1/4 cup (25 g) sliced green onions (optional)
  - Pickled jalapenos to taste (optional)
  - Lime wedges for serving (optional)

Instructions

Short Description:
A hearty Great Plains-style Indian taco served on homemade fry bread and piled with seasoned ground beef, shredded lettuce, sharp cheddar, tomatoes, salsa, and optional sour cream. This is a filling, stand-alone main course typical of South Dakota fair and powwow foodways.

Regional Notes:
This South Dakota version uses classic fry bread as the base and a simple seasoned ground beef topping with familiar taco-style garnishes. It represents the Great Plains Native American adaptation of "taco" built on fry bread rather than a tortilla, common in South Dakota community and fair traditions.

1. Make the fry bread dough: In a large bowl whisk together 2 1/2 cups (312 g) flour, 1 tbsp (15 g) baking powder, 1 tsp (5 g) salt, and 1 tbsp (12 g) sugar. Stir in 1 cup (240 ml) warm water and 2 tbsp (30 ml) vegetable oil until a soft, slightly sticky dough forms. If the dough is too dry, add up to 1 tbsp (15 ml) water; if too wet, add a little flour.
2. Rest the dough: Cover the bowl with a towel or plastic wrap and let the dough rest 20–30 minutes at room temperature.
3. Prepare the beef filling: While the dough rests, heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add the chopped onion (approx. 6 oz / 170 g) and sauté 4–5 minutes until translucent. Add 2 cloves (approx. 6 g) minced garlic and cook 30 seconds until fragrant.
4. Brown the beef: Add 1 lb (454 g) ground beef to the skillet and break it up with a spoon. Cook until no longer pink, about 6–8 minutes. Drain off excess fat if necessary, leaving a tablespoon for flavor.
5. Season the meat: Stir in 1 tbsp (8 g) chili powder, 1 tsp (2 g) ground cumin, 1/2 tsp (1.5 g) smoked paprika, 1/2 tsp (2.5 g) oregano, 1/2 tsp (3 g) salt, and 1/4 tsp (0.5 g) black pepper. Mix in 2 tbsp (34 g) tomato paste and 1/2 cup (120 ml) beef broth or water. Reduce heat and simmer 5–8 minutes until slightly thickened. Taste and adjust seasoning. Keep warm.
6. Shape the fry breads: Divide the rested dough into 4 equal pieces. On a lightly floured surface, gently stretch or roll each piece into a round about 7–8 inches (18–20 cm) across and about 1/4 inch (6 mm) thick, leaving a slightly thicker rim.
7. Heat the frying oil: In a deep skillet or Dutch oven, heat 2 cups (480 ml) vegetable oil or lard to 350°F (175°C) over medium-high heat. If you don't have a thermometer, test with a small pinch of dough—if it sizzles and browns in about 30–45 seconds, the oil is ready.
8. Fry the breads: Carefully slip one dough round into the hot oil. Fry until golden brown on the bottom, about 1–2 minutes, then flip and fry the other side 1–2 minutes. Remove to a paper towel–lined tray to drain. Repeat with remaining dough pieces. Keep fry breads warm in a low oven (200°F / 95°C) if needed.
9. Assemble the Indian tacos: Place one warm fry bread on each plate with the center slightly indented. Spoon about 1 cup (approx. 230 g) of the seasoned ground beef over each bread. Top with about 1 cup (approx. 43 g) shredded iceberg lettuce, 1/2 cup (approx. 56 g) shredded cheddar, and 1/2 cup (approx. 120 g) diced tomatoes.
10. Finish and serve: Add 1/4 cup (60 g) salsa and a dollop of sour cream (optional). Garnish with sliced green onions and pickled jalapenos if using. Serve immediately with lime wedges on the side.