Farm to Table – Indian Tacos

Yesterday, October 4th was National Taco Day.  Around here Sunday is a day of worship and rest.  So, today we are celebrating a day late with Indian Tacos – a recipe that Kevin brought back to us from a mission work trip that he had the opportunity to take many years ago to South Dakota.  They are a little messy to make, but well worth it!

Back to Sunday – A typical Sunday includes the following activities: chores, church, dinner, a little rest, chores, church, supper, and calf chores. Yesterday we were excited that Emily was home from college for the afternoon as she spoke at the conclusion of the CROP Walk at church Sunday night.

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A little daughter – father bonding time in the calf shed on Sunday afternoon. Of course Snickers had to be included!
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Now for the INDIAN TACOS – Making the fry bead. Make sure to flour your hands!

Fry on one side and then flip.IMG_1054
Top with your favorite toppings and enjoy!


Taco Toppings                                                                     Indian Fry Bread

2 – 16 oz. cans of refried beans                                       1/4 cup sugar

1 lb. ground beef                                                                2 cups flour

1 pkg. taco seasoning                                                        3 tsp. baking powder

Shredded lettuce                                                                1 tsp. salt

Chopped Tomatoes

Shredded cheese                                                                1 cup water (or enough to

Sour cream, salsa, or guacamole                                    make a soft dough)


Brown ground beef, stir in refried beans and Taco seasoning.

Mix Fry Bread ingredients together. Pat out Fry Bread dough in flour and fry in 1 to 2 inches of oil at 350 degrees until brown. (Flip when one side is browned.)

Spread meat mixture on Fry Bread. Top with toppings of choice. ENJOY!

“Compliments of Cedar Pass Lode, Badlands National Park, Interior, South Dakota.”

Have a great week!

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