Navajo Taco with Fry Bread Recipe
Introduction
Navajo Tacos combine crispy fry bread with a savory, spiced beef and bean topping that’s perfect for a quick, satisfying meal. This recipe is easy to follow and serves as a delicious comfort food that everyone will enjoy.
Ingredients
- 1 tablespoon vegetable oil
- 1/2 yellow onion, finely chopped
- 1 lb ground beef
- 2 teaspoons ground chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon chipotle chili powder
- 1 can dark red kidney beans, drained and rinsed
- 1 can petite diced tomatoes, drained
- 1 can mild diced green chilies
- 1/2 cup corn kernels
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 cup warm water
- 3 cups oil (for frying)
- Sour cream (for topping)
- Shredded cheddar cheese (for topping)
- Diced Roma tomatoes (for topping)
- Shredded iceberg lettuce (for topping)
- Sliced black olives (for topping)
- Sliced ripe avocado (for topping)
- Fresh pico de gallo (for topping)
- Chopped cilantro (for topping)
Instructions
- Step 1: Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until soft. Add the ground beef and cook until browned. Stir in chili powder, cumin, salt, black pepper, smoked paprika, garlic powder, crushed red pepper flakes, and chipotle chili powder. Mix well and let the spices blend for a few minutes.
- Step 2: Add the kidney beans, diced tomatoes, green chilies, and corn to the skillet. Stir to combine and let simmer for about 10 minutes until the mixture is flavorful and heated through.
- Step 3: In a large bowl, combine the flour, baking powder, and sea salt. Gradually stir in warm water until a soft dough forms. Knead gently on a floured surface until smooth, about 1-2 minutes.
- Step 4: Divide the dough into six equal pieces. Roll each piece into a 1/4-inch thick circle on a floured surface. Heat oil in a deep pan over medium-high heat. Fry each dough circle until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
- Step 5: Top each warm fry bread with the beef and bean mixture. Add your favorite toppings such as sour cream, shredded cheese, diced tomatoes, lettuce, olives, avocado, pico de gallo, and cilantro.
Tips & Variations
- For extra crispy fry bread, make sure the oil is hot enough before frying—around 350°F (175°C).
- Substitute ground turkey or chicken for a lighter protein option.
- Add jalapeños or hot sauce to the topping for a spicier kick.
- Try using whole wheat flour for a nuttier flavor and added fiber.
- Leftover fry bread can be warmed in a toaster oven to regain crispiness.
Storage
Store leftover fry bread and beef mixture separately in airtight containers in the refrigerator for up to 3 days. Reheat the fry bread in a toaster oven or skillet to keep it crispy. Warm the topping gently on the stove or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the fry bread dough ahead of time?
Yes, you can prepare the dough a few hours in advance and keep it covered in the refrigerator. Bring it to room temperature before rolling and frying.
Is it necessary to use all the spices in the topping?
The combination of spices adds depth and authentic flavor, but you can adjust the amounts or omit any spice to suit your taste preferences.
Print
Navajo Taco with Fry Bread Recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
This traditional Navajo Taco Fry Bread recipe combines crispy homemade fry bread with a flavorful ground beef and bean topping, making a delicious and hearty meal perfect for a quick and satisfying dinner. Topped with fresh vegetables, cheese, and sour cream, it’s a crowd-pleaser with bold southwest-inspired flavors.
Ingredients
Scale
For the Beef and Bean Topping
- 1 tablespoon vegetable oil
- 1/2 yellow onion, finely chopped
- 1 lb ground beef
- 2 teaspoons ground chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon chipotle chili powder
- 1 can dark red kidney beans, drained and rinsed
- 1 can petite diced tomatoes, drained
- 1 can mild diced green chilies
- 1/2 cup corn kernels
For the Fry Bread
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 cup warm water
- 3 cups oil (for frying)
Toppings
- Sour cream
- Shredded cheddar cheese
- Diced Roma tomatoes
- Shredded iceberg lettuce
- Sliced black olives
- Sliced ripe avocado
- Fresh pico de gallo
- Chopped cilantro
Instructions
- Prepare the Beef and Bean Mixture: Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until soft. Add the ground beef, cooking until browned. Then, stir in the chili powder, cumin, kosher salt, black pepper, smoked paprika, garlic powder, crushed red pepper flakes, and chipotle chili powder. Mix well and let the spices meld for a few minutes. Add the drained kidney beans, diced tomatoes, green chilies, and corn. Stir everything together and let it simmer for about 10 minutes until flavorful and hearty.
- Make the Fry Bread Dough: In a large mixing bowl, combine all-purpose flour, baking powder, and sea salt. Gradually add the warm water while mixing to form a soft dough. Knead gently by hand for 1-2 minutes until the dough is smooth and elastic.
- Shape the Fry Bread: Divide the dough into six equal portions. On a floured surface, roll each piece into a circle approximately 1/4 inch thick, about 6 inches in diameter.
- Fry the Bread: Heat 3 cups of oil in a deep pan over medium-high heat until hot. Carefully place one piece of dough into the oil, frying each side for 2-3 minutes until golden brown and crispy. Remove and drain on paper towels. Repeat with remaining dough pieces. Allow to cool slightly before topping.
- Assemble the Navajo Tacos: Place each piece of fry bread on a plate. Spoon generous amounts of the beef and bean mixture on top. Add desired toppings such as sour cream, shredded cheddar cheese, diced tomatoes, shredded lettuce, sliced olives, avocado, pico de gallo, and chopped cilantro. Serve immediately for best taste.
Notes
- Ensure the oil is hot enough before frying to achieve crispy, golden bread without excess oil absorption.
- Fry bread is best enjoyed fresh and warm for optimal texture and flavor.
- This recipe makes about 6 large fry breads, perfect for 8 servings if cut or shared.
- Leftover beef and bean mixture can be refrigerated for up to 3 days.
- Customize toppings according to personal preference or dietary needs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Native American
Keywords: Navajo taco, fry bread, ground beef, Native American recipe, quick dinner, southwestern dish, fry bread tacos
