Slow-Cooker Beef Fry-Bread Tacos

I spent many childhood summers visiting family in rural Nevada. When we were lucky, our visits would coordinate with the Eureka County Fair, an event chock-full of rodeos, livestock, greased pig-chasing, chicken-poop bingo, dancing and, of course, lots of incredible food. My family often vended at the fair (still do, in fact!) selling fry-bread tacos and pink lemonade. 

These tacos are the slow-cooker version of that county-fair favorite. The slow-simmered beef is a cinch to prepare and the fry bread comes in much more dinner-friendly portions (versus the plate-sized fry-breads my family doles out at the fair). Here’s how to make ‘em! 

To start, we gather our beef ingredients and pop it into the slow cooker for several hours.

After the beef is cooked and portioned out, we prepare our dough. I recommend using defrosted dinner-roll dough, as it makes this recipe super-quick to prepare.

I used my hands to stretch and shape the soft dough into disks, but you can use a rolling pin if you’d like.

After the bread has been fried to golden perfection, round up your taco toppings.

Half the fun of this meal is that everyone can assemble their own taco. Once your family’s plates are full, it’s time to dig in!