Navajo Tacos Recipe

“Indulge in the flavors of the Southwest with this tantalizing Navajo Tacos recipe. A fusion of savory ground beef, aromatic spices, and hearty beans nestle atop homemade Navajo Fry Bread, creating a culinary delight.

Topped with crisp lettuce, gooey cheese, vibrant tomatoes, and creamy sour cream, each bite is a harmonious blend of textures and flavors. Perfect for a cozy night in or a festive gathering, these Navajo Tacos are sure to become a family favorite.”

How to make Navajo Tacos Recipe

Ingredients:

1 Tbsp olive oil

3/4 cup yellow onion, diced

2 cloves garlic finely minced

1 lb lean ground beef

2 tsp chili powder

1 tsp ground cumin

1/2 tsp paprika

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (14.5 oz) can petite diced tomatoes, drained (or sometimes I used an 8 oz can of tomato sauce instead)

1 (4 oz) can diced green chilis

Salt and pepper, to taste

For serving

Romaine or Iceberg lettuce, chopped

Shredded cheddar or Monterey Jack cheese

Roma tomatoes, diced

Sour cream

Sliced black olives and chopped cilantro (optional)

Navajo Fry Bread

2 1/4 cups all-purpose flour

2 tsp baking powder

1/2 tsp rapid rise or active dry yeast

1/2 tsp salt

1 cup warm milk (110 degrees)

1 Tbsp butter or shortening, melted

Vegetable oil, for frying

Directions:

Navajo Taco Filling

Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 20 seconds. Scoot mixture to the side then crumble beef into skillet.

Season with salt and pepper and cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.

Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.

Cover and simmer for 10-15 minutes (if you used the tomato sauce you can add in a few tbsp of water to thin a little if needed).

Using a slotted spoon, spoon mixture over fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.

Navajo Fry Bread

In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients.

Stir until mixture comes together and slightly forms a ball, dough should be fairly sticky (if needed you can add in a little more flour or a little more water to reach a good consistency but try not to overwork the dough).

Cover dough with plastic wrap and allow to rest 5 – 10 minutes.
Heat 1 inch of oil in a large cast iron skillet to 350 – 360 degrees over stove top.

Divide rested dough into 8 equal pieces.

Working with floured hands and one piece of dough at a time (keep other pieces covered with plastic wrap), pat dough out on a lightly floured surface into a 6-inch circle and gently drop into hot oil, and cook until golden brown, then flip and cook opposite side until golden brown.

Remove from oil and drain onto a plate or baking sheet lined with paper towels.

Enjoy !!

Notes:

Variations: Experiment with different types of beans like black beans or pinto beans for a unique twist on the filling. Additionally, you can adjust the level of spiciness by increasing or decreasing the amount of chili powder and green chilis to suit your taste preferences.

Customization: Feel free to customize the toppings according to your liking. Add extra vegetables such as bell peppers or avocado slices for added freshness and flavor. You can also spice it up with jalapeños or hot sauce for an extra kick.

Make-ahead: Prepare the Navajo Fry Bread dough in advance and store it in the refrigerator for up to a day before frying. This can save time on the day of serving.

Health-conscious: For a healthier option, you can use ground turkey or chicken instead of beef. Opt for low-fat cheese and Greek yogurt instead of sour cream to reduce the calorie content while still enjoying the flavors.

Frying Tips: Ensure the oil is at the correct temperature before frying the Navajo Fry Bread to achieve a crispy exterior and fluffy interior. Avoid overcrowding the skillet to allow even cooking and prevent the bread from becoming soggy. Drain the fried bread on paper towels to remove excess oil before serving.

Nutrition Information:

Nutrition Facts for 1 Serving (Taco)

Frequently Asked Questions:

What are Navajo Tacos?

Navajo Tacos, also known as Indian Tacos or Fry Bread Tacos, are a delicious Southwestern dish where a flavorful taco filling is served on a base of freshly fried Navajo fry bread instead of a traditional tortilla.

The fry bread is crispy on the outside and soft on the inside, making it a perfect vessel for holding various toppings.

Can I use different types of meat for the filling?

Absolutely! While the recipe calls for lean ground beef, you can experiment with different types of meat such as ground turkey, chicken, or even vegetarian alternatives like plant-based ground meat.

Just make sure to adjust the seasoning and cooking time accordingly to match the meat you’re using.

What is the purpose of letting the fry bread dough rest?

Allowing the fry bread dough to rest for 5-10 minutes after mixing the ingredients helps the gluten in the flour relax.

This makes the dough easier to work with and roll out, resulting in lighter and fluffier fry bread.

Can I customize the toppings?

Definitely! One of the great things about Navajo Tacos is their versatility.

You can personalize the toppings to your taste.

In addition to the suggested toppings like lettuce, cheese, tomatoes, and sour cream, you can also add ingredients like salsa, jalapenos, diced onions, guacamole, or even a drizzle of hot sauce.

Can I make the fry bread ahead of time?

While the fry bread is best when served fresh and warm, you can prepare the dough and shape it into circles ahead of time, then fry them just before serving.

If you do have leftover fry bread, you can store it in an airtight container and reheat it in the oven or microwave, though it may not be as crispy as when freshly fried.

What is Navajo Fry Bread?

Navajo Fry Bread is a traditional Native American bread that’s deep-fried until golden brown and crispy on the outside, while being soft and tender on the inside.

It serves as the base for Navajo Tacos and can also be enjoyed on its own as a delightful snack.

What are some other topping options for Navajo Tacos?

In addition to the suggested toppings like lettuce, cheese, tomatoes, and sour cream, you can get creative with toppings.

Consider adding sliced jalapenos, diced onions, chopped bell peppers, shredded lettuce, avocado slices, pickled red onions, or even a drizzle of hot sauce for some extra flavor and variety.

Can I make the fry bread ahead of time?

While fry bread is best enjoyed fresh and warm, you can prepare the dough and shape the circles ahead of time.

When you’re ready to serve, fry the bread just before assembling the tacos to ensure they retain their crispy texture.

How can I store any leftover fry bread?

If you have leftover fry bread, let them cool completely and store them in an airtight container at room temperature.

To reheat, place them in a preheated oven or toaster oven for a few minutes to regain their crispiness.