If you’ve ever wanted to dive into a dish that bursts with tradition, flavor, and a little bit of magic, then this Navajo Tacos with Indian Fry Bread Recipe is a must-try. Combining fluffy, crispy fry bread with a hearty, spicy meat and bean topping, it’s a meal that feels like a warm hug from the Southwest. Every bite delivers layers of texture and flavor—from the golden-fried dough to the zesty taco mix and vibrant garnishes. Whether you’re making this for a family dinner or to impress friends, this recipe will quickly become a beloved standard in your kitchen.
Ingredients You’ll Need
These ingredients are surprisingly simple yet essential to crafting the perfect Navajo tacos. Each component plays a role in building the rich textures, savory flavors, and colorful appeal of this classic dish.
- All-purpose flour (2 cups): This forms the soft and fluffy base of authentic Indian fry bread.
- Baking powder (2 1/2 teaspoons): Helps the fry bread puff up delightfully during frying.
- Salt (1 teaspoon plus 1/2 teaspoon for meat): Enhances all the flavors and balances the spices perfectly.
- Warm water (1 cup): Binds the dough while creating tenderness.
- Oil for frying (3 cups): Necessary for frying the bread to a golden crisp.
- Oil for cooking (1 tablespoon): Used to sauté the onions and brown the meat.
- Yellow onion (1/2, diced): Adds natural sweetness and depth to the taco meat mixture.
- Ground beef (1 lb.): The hearty protein base that brings richness to the topping.
- Chili powder (2 teaspoons): Provides the signature southwestern heat and smokiness.
- Cumin (1 teaspoon): Gives a warm, earthy undertone that complements the beef perfectly.
- Black pepper (1/2 teaspoon): Adds a subtle but necessary spice kick.
- Paprika (1/2 teaspoon): Contributes a mild sweetness and beautiful color.
- Garlic powder (1/4 teaspoon): Delivers that familiar savory punch.
- Crushed red pepper (1/8 teaspoon): For a small hint of heat that lingers.
- Chipotle chili powder (1/8 teaspoon): Introduces smoky warmth with a little extra depth.
- Dark red kidney beans (1 can, 15 ounces, rinsed and drained): Add fiber, texture, and wholesome flavor.
- Petite diced tomatoes (1 can, 14.5 ounces, drained): Infuses the meat mixture with juiciness and acidity.
- Mild diced green chilies (1 can, 4 ounces): Bring subtle tang and a touch of spice.
- Sour cream: Creamy topping that cools the spiciness and adds richness.
- Shredded cheese: Melts beautifully over the warm meat and beans.
- Diced tomatoes: Freshens the taco with bright acidity and color.
- Shredded lettuce: Provides crispness and lightens the dish.
- Sliced black olives: Add briny depth and balance.
- Sliced avocado: Creamy texture that pairs perfectly with spicy meat.
- Pico de gallo: Bursts of fresh flavor in each bite.
- Cilantro: The fresh herbal finish that ties everything together.
How to Make Navajo Tacos with Indian Fry Bread Recipe
Step 1: Prepare the Dough
Start by mixing the flour, baking powder, and salt in a large bowl. Slowly add warm water while stirring with a fork until a dough forms. Turn this onto a lightly floured surface and knead for about five minutes to develop a soft, elastic texture. Rest it covered in plastic wrap for 10 minutes—this resting phase is crucial to getting tender Indian fry bread.
Step 2: Shape the Fry Bread
Divide the dough into 8 equal pieces, roughly the size of golf balls. Flatten each piece into discs about 6 inches wide, keeping them covered with plastic wrap to prevent drying out. These discs will puff beautifully when fried, so keep their size uniform for even cooking.
Step 3: Fry the Bread
Heat three cups of oil in a skillet over medium heat until it reaches about 350 to 360 degrees Fahrenheit. Fry each dough disc in batches, flipping carefully with tongs to cook both sides until golden brown. Drain on paper towels, then keep warm in the oven while cooking the rest. This fry bread is the heart of your Navajo tacos—crispy edges with a tender, chewy center.
Step 4: Make the Taco Meat Topping
In a large skillet, warm a tablespoon of oil over medium-high heat. Sauté diced onions just until they soften, then add the ground beef, browning it thoroughly. Stir in all the spices along with kidney beans, diced tomatoes, and green chilies. Reduce heat to medium-low, cover, and let the mixture simmer for 10 minutes to deepen the flavors and blend everything beautifully.
Step 5: Assemble Your Navajo Tacos
Place a warm piece of Indian fry bread on your plate, then heap spoonfuls of the savory meat and bean mixture on top. This is your canvas for all the fantastic toppings—you’re ready to pile on sour cream, shredded cheese, diced tomatoes, lettuce, olives, avocado, pico de gallo, and cilantro. Each addition brings its own exciting twist to the classic Navajo Tacos with Indian Fry Bread Recipe.
How to Serve Navajo Tacos with Indian Fry Bread Recipe
Garnishes
Adding the right garnishes makes all the difference. I love dolloping creamy sour cream and generous amounts of shredded cheese straight on top for richness. Fresh diced tomatoes and crunchy shredded lettuce make every bite light and fresh. Don’t forget sliced black olives and ripe avocado for that burst of flavor and texture contrast. A sprinkle of freshly chopped cilantro and vibrant pico de gallo finishes the dish with a burst of herbal and zesty brightness.
Side Dishes
While Navajo tacos are wonderfully filling on their own, pairing them with some simple sides can elevate the meal even more. Consider a fresh southwestern corn salad or a smoky grilled vegetable medley. A bowl of tortilla chips and homemade salsa or guacamole is always a crowd-pleaser. Each side dish complements the hearty meat and fried dough, balancing the meal with lightness and crunch.
Creative Ways to Present
For a fun family dinner, serve the Navajo Tacos with Indian Fry Bread Recipe as a build-your-own taco bar. Lay out all toppings and fillings for everyone to customize their own creation. Another idea is to cut the fry bread into smaller portions and serve them as festive mini taco bites for parties. You could also top the fry bread with melted cheese and broil for a minute to create a crispy, cheesy base before adding the toppings—deliciously inventive!
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover Indian fry bread tightly in plastic wrap and store it in an airtight container in the refrigerator for up to 2 days. The taco meat mixture also keeps well when refrigerated in a sealed container for 3 to 4 days. Storing components separately helps preserve texture and flavor best.
Freezing
You can freeze the cooked Indian fry bread by wrapping each piece individually in plastic wrap and placing them in a freezer bag for up to 1 month. The taco meat topping freezes well too—just portion it into airtight containers or freezer bags. When you’re ready to indulge, thaw overnight in the fridge for the best results.
Reheating
To reheat fry bread, warm it in a hot skillet for a couple of minutes on each side, which helps maintain its crispiness. Taco meat topping reheats beautifully in a saucepan over medium heat until warmed through. Alternatively, you can microwave leftovers briefly, but be careful not to overheat or the bread may become tough.
FAQs
What is Indian fry bread?
Indian fry bread is a traditional Native American bread made from simple ingredients like flour, baking powder, salt, and water, which is fried until golden and puffy. It serves as the base for Navajo tacos and is prized for its crispy outside and tender inside.
Can I make Navajo tacos gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend designed for frying. Keep in mind the texture may vary slightly, but the overall flavors of the Navajo Tacos with Indian Fry Bread Recipe will still shine through.
Is this recipe spicy?
The dish carries a mild to moderate spice level, thanks to chili powder, cumin, and chipotle chili powder. You can adjust the amount of crushed red pepper or mild diced green chilies to suit your taste preferences perfectly.
Can I use ground turkey instead of beef?
Absolutely. Ground turkey or even ground chicken can be used as a leaner option. Just be sure to cook it thoroughly and adjust seasoning if necessary to maintain flavor.
Are Navajo tacos usually served with beans?
Yes, kidney beans are a traditional addition to the meat mixture, adding texture, nutrition, and moisture. They help balance the richness of the beef and complement the spices beautifully.
Final Thoughts
Making Navajo Tacos with Indian Fry Bread Recipe is more than just cooking; it’s sharing a slice of rich cultural tradition and flavor. This recipe is perfect when you crave something hearty, comforting, and full of character. Once you try these crispy, golden fry breads piled high with spiced meat and fresh toppings, you’ll understand why it’s a family favorite for so many. So grab your mixing bowl and get frying—this dish is waiting to become a staple in your kitchen too!
Print
Navajo Tacos with Indian Fry Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Native American
Description
Navajo Tacos feature traditional Indian fry bread topped with a seasoned ground beef and bean mixture, garnished with fresh toppings like shredded cheese, lettuce, and avocado. This hearty and flavorful dish offers a delicious fusion of crispy fried dough and savory taco ingredients, perfect for a comforting meal.
Ingredients
Indian Fry Bread
- 2 cups all-purpose flour (preferably Bluebird flour to be authentic)
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup warm water
- 3 cups oil (for frying)
Ground Beef Mixture
- 1 Tablespoon oil
- 1/2 yellow onion (diced)
- 1 lb. ground beef
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper
- 1/8 teaspoon chipotle chili powder
- 1 (15-ounce) can dark red kidney beans (rinsed and drained)
- 1 (14.5-ounce) can petite diced tomatoes (drained)
- 1 (4-ounce) can mild diced green chilies
Toppings
- Sour cream
- Shredded cheese
- Diced tomatoes
- Shredded lettuce
- Sliced black olives
- Sliced avocado
- Pico de gallo
- Cilantro
Instructions
- Make the Indian Fry Bread Dough: In a large bowl, combine the all-purpose flour, baking powder, and salt. Add the warm water and mix with a fork until a dough forms. Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth. Place the dough in a clean bowl and cover tightly with plastic wrap; let it rest for 10 minutes.
- Form the Fry Bread Discs: Divide the rested dough into 8 equal pieces by pinching off golf-ball sized portions. Pat and roll each piece into approximately 6-inch round discs on a lightly floured surface. Keep the discs covered with plastic wrap while preparing to fry.
- Fry the Bread: Heat 3 cups of oil in a large skillet over medium heat, about 5 minutes, until it reaches 350–360°F. Working in batches, fry each dough disc in the hot oil until golden brown on one side, then flip with tongs and fry the other side until golden. Drain fried bread on paper towels and keep warm in a low oven while frying the rest.
- Prepare the Ground Beef Mixture: In a separate large skillet, heat 1 tablespoon oil over medium-high heat. Add diced onions and cook for 2–3 minutes until they soften. Add ground beef and cook until browned and no longer pink, breaking it up as it cooks.
- Season and Simmer: Stir in chili powder, cumin, salt, black pepper, paprika, garlic powder, crushed red pepper, and chipotle chili powder. Add rinsed kidney beans, drained diced tomatoes, and mild diced green chilies. Reduce heat to medium-low, cover, and let simmer for 10 minutes to blend flavors.
- Assemble Navajo Tacos: Place warmed Indian fry bread on plates and generously top with the meat and bean mixture. Add your choice of toppings such as sour cream, shredded cheese, diced tomatoes, shredded lettuce, sliced black olives, sliced avocado, pico de gallo, and cilantro to build flavorful Navajo tacos.
Notes
- Use Bluebird flour for authentic Navajo fry bread if available.
- Maintain oil temperature between 350–360°F for perfect fry bread texture.
- Keep cooked fry bread warm in a low oven while frying subsequent batches.
- Feel free to customize toppings based on preference for a personalized taco experience.
- Leftover meat mixture can be refrigerated for up to 3 days or frozen for longer storage.
