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
Scale
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.
