Gluten-Free Indian Tacos

Today we spent the late afternoon and evening at the family cabin on the local lake. My cousin from Montana is visiting with his girlfriend and he requested my indian tacos again, having had them last week. I was happy to oblige.

And this time I have photos to share.

These are made with my gluten-free fry bread and topped with taco seasoned ground beef, cheese, homemade tomato/onion/cilantro salsa, and sour cream. The fry bread is soft enough to fold around the toppings, creating a large soft taco.

My husband enjoying his first taco. He really really enjoyed it… lol. And my cousin was pleased to once again enjoy this meal. And he’s not even GF.

Once the meal was over, the powdered sugar and butter and jam came out and the remainder of the fry bread was served as dessert. Fabulous! I’ve never had an elephant ear but my sister and a few other family members commented that the fry bread was exactly the same. And after enjoying a small piece myself, I have to say – totally FAB! Next time I make fry bread, I’m doing it as a dessert with a nice buffet of toppings to be added. Chocolate sauce. Honey. Butter. Jam. Sugar. Cinnamon. Etc.

Tomorrow night, Polynesian Meatballs. Sweet, savory, spicy. Photos and recipe to follow…