If you’re craving a dish bursting with rich traditions and hearty flavors, look no further than this Navajo Tacos (Indian Fry Bread) Recipe. It’s not just a meal; it’s a celebration of crispy, golden fried bread piled high with a savory, spiced beef and bean topping, garnished with fresh, colorful toppings that make every bite a delightful adventure. Whether you’re making it for family or sharing it with friends, this recipe brings warmth, comfort, and a bit of cultural heritage right to your kitchen table.
Ingredients You’ll Need
The beauty of this Navajo Tacos (Indian Fry Bread) Recipe lies in its approachable and straightforward ingredients. Each component plays a vital role—from the fluffy fried bread that forms the base to the spiced beef mixture that adds that perfect kick of flavor. Fresh garnishes bring balance, color, and texture, making the dish as visually appealing as it is delicious.
- 2 cups all-purpose flour (preferably Bluebird flour for authenticity): This is the foundation of the fry bread, providing structure and a tender crumb.
- 2 1/2 teaspoons baking powder: Helps the bread puff up beautifully during frying.
- 1 teaspoon salt: Enhances flavor in the bread dough.
- 1 cup warm water: Binds the dry ingredients to create a soft, pliable dough.
- 3 cups oil (for frying): Essential for achieving that golden, crispy exterior on the fry bread.
- 1 tablespoon oil: Used to sauté the beef and vegetables.
- 1/2 yellow onion (diced): Adds sweetness and depth to the meat mixture.
- 1 lb. ground beef: The hearty centerpiece of the topping, rich and satisfying.
- 2 teaspoons chili powder: Brings warming spice to the beef.
- 1 teaspoon cumin: Provides a nutty, earthy undertone.
- 1/2 teaspoon salt: Balances the seasoning in the meat.
- 1/2 teaspoon black pepper: Adds a subtle kick of heat.
- 1/2 teaspoon paprika: For a mild smoky flavor and gorgeous color.
- 1/4 teaspoon garlic powder: Infuses a gentle garlicky aroma.
- 1/8 teaspoon crushed red pepper: Adds just a hint of fiery spice.
- 1/8 teaspoon chipotle chili powder: Gives a smoky heat that stands out.
- 1 (15-ounce) can dark red kidney beans (rinsed and drained): Adds creamy texture and plant-based protein.
- 1 (14.5-ounce) can petite diced tomatoes (drained): Brings fresh acidity to the mix.
- 1 (4-ounce) can mild diced green chilies: Injects a mellow chili flavor without overpowering heat.
- Sour cream: Cool and creamy, perfect for balancing the spices.
- Shredded cheese: Melts beautifully on top, adding richness.
- Diced tomatoes: Freshness and juiciness to brighten every bite.
- Shredded lettuce: Offers crispness and vibrant color.
- Sliced black olives: Adds a briny contrast.
- Sliced avocado: Creamy, buttery texture that complements the spice.
- Pico de gallo: Brings freshness and a zesty kick.
- Cilantro: Herbaceous finish that ties it all together.
How to Make Navajo Tacos (Indian Fry Bread) Recipe
Step 1: Prepare the Fry Bread Dough
Start by mixing the flour, baking powder, and salt in a large bowl. Slowly add the warm water and blend the ingredients until a soft dough forms. It should be slightly sticky but manageable. Let the dough rest for a few minutes while you prep the toppings — this rest helps the dough relax, which will make it easier to stretch and fry later.
Step 2: Shape and Fry the Bread
Divide the dough into golf ball-sized portions. On a lightly floured surface, gently stretch each ball into a round disc about 6 inches in diameter, being careful to keep the thickness even. Heat the oil in a heavy skillet over medium-high heat. Fry each piece of dough until golden brown on both sides, roughly 2-3 minutes per side. Drain on paper towels. The result is soft inside with a satisfyingly crispy crust.
Step 3: Cook the Beef Mixture
In a skillet, warm the tablespoon of oil and sauté the diced onion until translucent and fragrant. Add the ground beef, breaking it apart as it cooks until no pink remains. Stir in all the spices—chili powder, cumin, salt, pepper, paprika, garlic powder, crushed red pepper, and chipotle chili powder—to evenly coat the meat. Mix in the kidney beans, diced tomatoes, and green chilies, simmering everything together until thickened and flavorful. This hearty topping brings a perfect balance of spice, texture, and richness.
How to Serve Navajo Tacos (Indian Fry Bread) Recipe
Garnishes
The best part of Navajo Tacos (Indian Fry Bread) Recipe is the endless array of toppings you can pile on. A generous dollop of sour cream adds creamy coolness, while shredded cheese melts over the warm meat, creating layers of luscious texture. Fresh diced tomatoes and shredded lettuce introduce crispness and brightness, while sliced black olives and avocado bring new dimensions of flavor and creaminess. Don’t forget to sprinkle some cilantro or add a spoonful of zesty pico de gallo for a herbaceous, tangy finish.
Side Dishes
While Navajo Tacos can easily be a full meal, pairing them with simple sides elevates the experience. Try a fresh corn salad to add sweetness and crunch, or a smoky roasted vegetable medley to complement the spices in the taco topping. A chilled cactus or jicama slaw adds a refreshing bite that balances the richness, perfect for warmer days or larger gatherings.
Creative Ways to Present
Sometimes, presentation makes all the difference. Serve your Navajo Tacos family-style, with all the garnishes in separate bowls so everyone can customize their own. Or make smaller versions as appetizers for a party—mini fry breads topped with a dollop of beef and toppings make perfect finger foods. For a festive twist, sprinkle the finished tacos with crushed tortilla chips or a dash of smoked paprika to excite both the eyes and taste buds.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any fry bread or toppings left over, store them separately in airtight containers in the refrigerator. The fry bread can lose its crispiness if left out, so keeping it stored properly retains freshness. The beef mixture will stay delicious for up to 3 days, ready to reheat and enjoy again.
Freezing
To freeze the fry bread, place wax paper between each piece and stack them in a freezer-safe bag. Frozen fry bread keeps well for up to 2 months. Freeze the beef topping in airtight containers in portioned servings, so you can thaw just what you need for future meals. This way, you can enjoy the Navajo Tacos (Indian Fry Bread) Recipe even on busy nights!
Reheating
To bring leftover fry bread back to life, warm it in a 350°F oven for about 5 minutes or toast it quickly in a skillet over medium heat for a few seconds each side. For the beef topping, gently heat it in a saucepan over medium heat until warmed through, stirring occasionally. This method ensures the flavors and textures shine just as brightly as when freshly made.
FAQs
What is Indian fry bread?
Indian fry bread is a traditional Native American flat dough fried in oil until puffy and golden, serving as the base for Navajo Tacos or eaten on its own with sweet or savory toppings.
Can I make the Navajo Tacos vegetarian?
Absolutely! Swap out the ground beef for a combination of sautéed mushrooms, beans, and vegetables, seasoned with the same spices for a delicious vegetarian version of the Navajo Tacos (Indian Fry Bread) Recipe.
What kind of oil is best for frying the bread?
Use a neutral oil with a high smoke point, like vegetable or canola oil, to achieve the perfect crispiness without burning the bread during frying.
How do I keep the fry bread crispy after frying?
Drain the fry bread on paper towels immediately after frying to remove excess oil. Serving soon after frying keeps the crust crisp, but reheating properly can restore texture if needed.
Can I prepare parts of this recipe in advance?
You can definitely prepare the dough and the seasoned beef topping ahead of time. Store the dough in the fridge and let it come to room temperature before frying. The beef topping tastes even better after flavors have melded from sitting overnight.
Final Thoughts
Nothing brings a sense of comfort and tradition quite like making Navajo Tacos (Indian Fry Bread) Recipe in your own kitchen. It’s a dish that invites sharing, creativity, and joy. Take your time perfecting that crispy fry bread and don’t be shy with the toppings — each bite is a beautiful harmony of textures and flavors. I wholeheartedly recommend you give this recipe a try; it’s a heartwarming meal that promises to become a beloved favorite at your table.
Print
Navajo Tacos (Indian Fry Bread) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Native American
Description
Navajo Tacos, traditionally made with Indian Fry Bread, are a beloved Native American dish featuring crispy, golden fried bread topped with a savory, spiced ground beef and bean mixture, and garnished with fresh toppings like shredded cheese, lettuce, and avocado. This recipe delivers a satisfying combination of textures and bold flavors perfect for a hearty meal.
Ingredients
Dough
- 2 cups all-purpose flour (preferably Bluebird flour for authenticity)
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup warm water
- 3 cups oil (for frying)
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
- Prepare the Dough: In a large mixing bowl, combine the flour, baking powder, and salt. Gradually add the warm water while stirring until a soft dough forms. Knead the dough gently until smooth, then cover and let it rest for about 10 minutes.
- Form and Fry the Bread: Divide the rested dough into 8 equal portions. On a floured surface, roll each portion into a flat round about 1/4 inch thick. Heat 3 cups of oil in a deep skillet or frying pan over medium-high heat. Fry each piece of dough until puffed and golden brown on both sides, about 1-2 minutes per side. Remove and drain on paper towels.
- Cook the Beef Mixture: In a skillet, heat 1 tablespoon of oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the ground beef, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
- Season the Beef: Stir in chili powder, cumin, salt, black pepper, paprika, garlic powder, crushed red pepper, and chipotle chili powder. Mix thoroughly to evenly coat the beef with spices.
- Add Beans and Vegetables: Stir in the kidney beans, drained diced tomatoes, and diced green chilies. Cook for an additional 3-5 minutes to heat through and allow flavors to combine. Adjust seasoning as desired.
- Assemble the Navajo Tacos: Place a piece of warm fry bread on a plate. Spoon a generous amount of the beef and bean mixture over the top. Add your favorite toppings such as sour cream, shredded cheese, diced tomatoes, shredded lettuce, sliced black olives, sliced avocado, pico de gallo, and cilantro.
- Serve Immediately: Enjoy the Navajo Tacos while the fry bread is still warm and crispy for the best flavor and texture.
Notes
- Use Bluebird flour if available to replicate authentic Indian Fry Bread texture and flavor.
- Adjust the level of spice in the beef mixture according to your heat preference.
- Fry bread is best served fresh and warm; it can become greasy or soggy if left too long.
- For a lighter version, you can bake the dough disks, though frying is traditional.
- Leftover beef mixture can be refrigerated for up to 3 days or frozen for longer storage.
- Feel free to customize toppings to your liking or dietary needs.
