Navajo Tacos
Experience the ultimate comfort food with these homemade Navajo Tacos, a delightful fusion of crispy, golden fry bread and hearty Southwest-inspired toppings. This recipe features freshly fried bread dough made from scratch, offering a light, fluffy base to hold flavorful seasoned ground beef, pinto beans, and an array of vibrant toppings like shredded lettuce, diced tomatoes, cheddar cheese, and sour cream. Perfect for busy weeknights or family gatherings, these easy-to-make fry bread tacos are endlessly customizable—add black olives, green onions, or your favorite spicy salsa for an extra kick. Ready in under an hour, this crowd-pleaser combines traditional flavors with satisfying textures for a truly unforgettable meal!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1.25 cups Warm water
- 2 cups Vegetable oil (for frying)
- 1 pound Ground beef
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 15 ounces Canned pinto beans
- 2 cups Shredded lettuce
- 1 cup Diced tomatoes
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.25 cup Sliced black olives (optional)
- 2 tablespoons Chopped green onions (optional)
Instructions
In a large bowl, combine the flour, baking powder, and salt for the fry bread.
Gradually add warm water to the dry ingredients, mixing with your hands or a wooden spoon until a soft dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Cover the dough with a clean towel and let it rest for 10 minutes.
While the dough is resting, heat a large skillet over medium heat and cook the ground beef until browned, breaking it into small crumbles. Drain any excess grease.
Season the cooked ground beef with salt, pepper, chili powder, and garlic powder. Stir in the canned pinto beans and cook for an additional 5 minutes. Remove from heat and set aside.
Divide the dough into 6 equal portions and roll each piece into a ball. Flatten each ball into a round disk about 1/4 inch thick.
Heat vegetable oil in a deep skillet or frying pan over medium-high heat. The oil should be about 1 inch deep.
Carefully fry each dough round in the hot oil until golden brown and puffy, about 1-2 minutes per side. Use tongs to flip and remove the fry bread, placing it on a paper towel-lined plate to drain excess oil.
To assemble the Navajo Tacos, place a piece of fry bread on a plate and top with the ground beef and bean mixture.
Add shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream, and any optional toppings such as black olives and green onions.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 3.1 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 223 mg | 17% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 574 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
