Description
Enjoy the flavors of the Southwest with these Homemade Navajo Tacos made with fry bread, seasoned ground beef, beans, and all your favorite toppings.
Ingredients
Scale
For the fry bread:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water
- vegetable oil for frying
For the taco topping:
- 1 pound ground beef
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For serving:
- shredded lettuce
- diced tomatoes
- shredded cheddar cheese
- sour cream
- sliced jalapeños
- salsa (optional)
Instructions
- Prepare the fry bread: In a medium bowl, mix together the flour, baking powder, and salt. Gradually add the warm water, stirring until a soft dough forms. Knead briefly on a floured surface until smooth. Cover and let rest for 30 minutes.
- Fry the bread: Divide the dough into 4 equal pieces and roll each into a flat disc. Fry each piece in hot oil until golden brown and puffed. Drain on paper towels.
- Cook the taco topping: In a skillet, cook the ground beef and onion until browned. Add garlic, beans, chili powder, cumin, salt, and pepper. Simmer until heated through.
- Assemble the tacos: Place fry bread on a plate, top with beef mixture, lettuce, tomatoes, cheese, sour cream, and other desired toppings. Serve immediately.
Notes
- Fry bread can be made ahead and reheated.
- For a vegetarian version, skip the beef and double the beans.
- Navajo tacos are great for gatherings with a toppings bar for customization.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying, Stovetop
- Cuisine: Native American, Southwestern
Nutrition
- Serving Size: 1 taco
- Calories: 610
- Sugar: 3g
- Sodium: 570mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
