If you love fusion foods, then you must try Navajo tacos! They blend Native American and Mexican-inspired ingredients into the ultimate Southwestern dish.
The star of the recipe is a crispy fry bread that’s chewy and light. Top it with seasoned ground beef, beans, tomatoes, and your favorite extras. Delicious!
What I love most about Navajo tacos is how they bring people together.
They’re a hands-on meal that’s fun to assemble and more fun to eat.
Why You’ll Love These Navajo Tacos
Crowd-Pleaser: This recipe is perfect for feeding a large group, and it offers a unique twist on traditional tacos. It’s guaranteed to impress and satisfy everyone.
Taste Sensation: Crispy, warm fry bread, savory beef, beans, fresh vegetables, and creamy cheese create a satisfying taste experience. Every bite is full of delicious flavors and delectable textures.
Cultural Exploration: Preparing and enjoying Navajo tacos provides an opportunity to learn about and appreciate Native American cuisine.
Customizable: The recipe allows easy personalization, letting each person build their taco with their preferred toppings.
Ingredients
- All-Purpose Flour: The foundation of the fry bread, providing structure and texture.
- Baking Powder: The leavening agent helps the fry bread puff up and become light and airy.
- Salt: It enhances the flavor of the fry bread.
- Warm Water and Milk: These bind the dough and add richness to the fry bread.
- Vegetable Oil: It’s used to fry the bread to golden perfection.
- Ground Beef: The protein-packed base of the flavorful taco topping.
- Pinto Beans: A classic addition that adds heartiness and fiber to the taco mixture.
- Petite Diced Tomatoes: They provide freshness and acidity to balance the richness of the beef and beans.
- Chili Seasoning: The spice blend creates a rich, bold, and slightly spicy flavor in the taco filling.
- Toppings: A mix of shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream, and sliced jalapeños. These ingredients add freshness, crunch, and a spicy kick to the tacos.
How to Make Navajo Tacos
Don’t be intimidated by this recipe! It’s actually quite easy.
1. Prep the dough. Add the flour, baking powder, and salt to a large mixing bowl. Whisk to combine. Gradually pour in the warm water and milk, stirring the mixture until a soft dough forms. Cover the dough with a clean kitchen towel and rest it for 10 to 15 minutes.
2. Cook the beef. Heat a large skillet over medium heat. Add the ground beef and cook, stirring occasionally, until it is browned and cooked through, about 8 minutes. Drain any excess grease.
3. Make the taco filling. Add the pinto beans, diced tomatoes with their juices, and chili seasoning to the skillet. Stir to combine and simmer the mixture for 10 to 15 minutes, allowing the flavors to meld together.
4. Shape the bread. Lightly oil your hands and divide the rested dough into 6 to 8 equal portions. Shape each portion into a ball. Then, flatten it with your palms to form a round disc about 4 inches in diameter and 1/2 inch thick.
5. Fry. Add the vegetable oil to a deep fryer or large saucepan to a depth of 2 to 3 inches. Heat the oil over medium heat to 350°Fahrenheit. Carefully place the dough rounds into the hot oil, working in batches to avoid overcrowding. Fry the bread until it is golden brown, puffy, and cooked through, about 2 to 3 minutes per side. Use a slotted spoon to remove the fry bread from the oil and drain on a paper towel-lined plate.
6. Assemble. Place a piece of hot fry bread on a serving plate. Spoon the beef and bean mixture generously over the fry bread. Top with shredded lettuce, diced tomatoes, cheddar cheese, sour cream, and sliced jalapeños.
7. Serve. Serve immediately and enjoy your delicious Navajo tacos!
Tips for the Best Navajo Tacos
Here are some tips to make these tacos come out perfect.
- Watch the consistency. The dough should be soft but not too sticky. Add more flour or liquid as needed to achieve the right consistency.
- Don’t skip resting the dough. Allow the fry bread dough to rest for 10-15 minutes, covered with a clean towel. This helps the dough relax and makes it easier to shape.
- Get nice and greasy. Use oiled hands to shape the dough into discs. This prevents sticking and makes the process easier.
- Hot, hot, hot! The oil should be hot (around 350°Fahrenheit) before frying. This ensures the bread cooks through without absorbing too much oil.
- Work some batch bliss. When frying the bread, work in batches to avoid overcrowding the pan. This helps the bread cook evenly and maintains the oil temperature.
- Sweeten it up. Fry bread can also be served as a sweet treat. Try topping it with honey, powdered sugar, or cinnamon sugar.
How to Store
Here are some tips for keeping leftover tacos fresh.
To Store: Place leftover components separately in air-tight containers. Refrigerate fry bread, meat mixture, and toppings for up to 3 days.
To Freeze: To freeze the fry bread, wrap each piece tightly in plastic wrap and place them in a freezer-safe bag or container. For the meat mixture, transfer it to a freezer-safe container. Both can be stored in the freezer for up to 3 months. When ready to use, thaw in the refrigerator overnight and reheat as desired.
To Reheat: Warm the fry bread in a 350°Fahrenheit oven for 5-10 minutes. Heat the meat mixture in a microwave or on the stovetop until hot.
Navajo Tacos
6
servings20
minutes30
minutes485
kcalThese Navajo tacos with Indian fry bread are impossible to resist! They’re full of culture and inspiration from Native American cuisine.
Ingredients
- Fry Bread:
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons warm water
6 tablespoons warm milk, plus more as needed
Vegetable oil for frying
- Beef Mixture:
1 pound ground beef
1 (15-ounce) can pinto beans, rinsed and drained
1 (14.5-ounce) can of petite diced tomatoes, undrained
1 (1.25-ounce) package chili seasoning
- Toppings:
Shredded lettuce
Diced tomatoes
Shredded cheddar cheese
Sour cream
Sliced jalapeños, optional
Instructions
- Add the flour, baking powder, and salt to a large mixing bowl. Whisk to combine. Gradually pour in the warm water and milk, stirring the mixture until a soft dough forms. If the dough feels too dry, add water or milk, one tablespoon at a time, until the desired consistency is reached. If too sticky, add more flour. Cover the dough with a clean kitchen towel and rest it for 10 to 15 minutes.
- Meanwhile, heat a large skillet over medium heat. Add the ground beef and cook, stirring occasionally, until it is browned and cooked through, about 8 minutes. Drain any excess grease.
- Add the pinto beans, diced tomatoes with their juices, and chili seasoning to the skillet. Stir to combine and simmer the mixture for 10 to 15 minutes, allowing the flavors to meld together.
- Lightly oil your hands and divide the rested dough into 6 to 8 equal portions. Shape each portion into a ball, then flatten it with your palms to form a round disc about 4 inches in diameter and 1/2 inch thick.
- Add the vegetable oil to a deep fryer or large saucepan to a depth of 2 to 3 inches. Heat the oil over medium heat to 350°Fahrenheit. Carefully place the dough rounds into the hot oil, working in batches to avoid overcrowding. Fry the bread until it is golden brown, puffy, and cooked through, about 2 to 3 minutes per side. Use a slotted spoon to remove the fry bread from the oil and drain on a paper towel-lined plate.
- To assemble the Navajo Tacos: Place a piece of hot fry bread on a serving plate. Spoon the beef and bean mixture generously over the fry bread. Top with shredded lettuce, diced tomatoes, cheddar cheese, sour cream, and sliced jalapeños. Serve immediately and enjoy your delicious Navajo Tacos!
