Description
Navajo Tacos are a delicious Southwestern favorite featuring crispy, golden fry bread topped with seasoned ground beef, beans, fresh vegetables, cheese, and a dollop of sour cream. This recipe combines simple dough fried to perfection with savory toppings for a hearty and iconic Native American dish perfect for any meal.
Ingredients
Scale
For the Fry Bread:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup warm water
- Vegetable oil for frying
For the Toppings:
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1/2 cup water
- 1 can (15 oz) pinto or black beans, drained and rinsed
- 1 cup shredded lettuce
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- 1/4 cup sour cream
- Salsa or hot sauce for serving (optional)
Instructions
- Make the Dough: In a large bowl, whisk together the flour, baking powder, and salt. Slowly add warm water and stir until a dough forms. Knead the dough for 2–3 minutes until smooth, then cover it and let it rest for 30 minutes.
- Shape the Fry Bread: Divide the rested dough into 4 equal pieces. Roll each piece into a 6-inch circle, preparing them for frying.
- Fry the Bread: Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat. Fry each dough circle for 1–2 minutes per side until golden brown and puffed. Remove and drain on paper towels to remove excess oil.
- Cook the Ground Beef: In a separate skillet over medium heat, cook the ground beef until browned. Drain any excess fat, then add taco seasoning mix and 1/2 cup water. Simmer the mixture until thickened, about 5 minutes.
- Warm the Beans: In a small saucepan, gently warm the drained and rinsed beans until heated through.
- Assemble Your Tacos: Place each piece of fry bread on a plate. Top with warm beans, seasoned ground beef, shredded lettuce, cheddar cheese, diced tomatoes, chopped green onions, and a dollop of sour cream. Add salsa or hot sauce if desired, and serve immediately.
Notes
- Fry bread is best enjoyed fresh for optimal texture and flavor.
- The dough can be made ahead and refrigerated for up to 24 hours before frying.
- For a vegetarian version, omit the ground beef and use spiced beans or lentils instead.
