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Slow-Cooker Beef Fry-Bread Tacos
Slow-Cooker Beef Fry-Bread Tacos
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Prep Time:
25 minutes
Total Time:
4 hours 35 minutes
Transform fair favorite into easy slow-cooker dish with premade dinner roll dough for hassle-free preparation.
Ingredients:
  • 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 ground cumin
  • 2 teaspoons chile powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sugar
  • 4 frozen dinner roll dough (raw), thawed as directed on bag
  • Canola oil for frying
  • Shredded cheese
  • Chopped tomatoes
  • Diced onion
  • Fresh cilantro
  • Shredded lettuce
  • Sour cream
  • Frank's™ RedHot™ Original cayenne pepper sauce
Instructions:
  • Combine the Ground Beef ingredients in a slow cooker and cook on High for 2 hours. Break up the beef mixture and continue cooking for another 2 hours or until beef is no longer pink. Remove half of the beef with a slotted spoon and keep it warm in a bowl. Store the remaining half in a freezer-safe container for future use.
  • Flatten the dinner roll dough with your hands or a rolling pin into rounds the size of a small taco shell, dust with flour if sticky.
  • Preheat a cast-iron or deep skillet over medium-high heat. Fill it with roughly 1/2 inch of canola oil and heat it until hot. Fry the dough rounds in batches for a few minutes on each side until they turn a deep golden brown. Then, flip and repeat the process. Transfer the fried bread to a plate lined with paper towels to drain.
  • Assemble beef and desired toppings on fried bread. Enjoy with utensils or dive in like a classic taco.

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