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
Scale
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.
