The Navajo
Bring a taste of Southwestern tradition to your table with "The Navajo," a savory and satisfying frybread taco recipe that's as hearty as it is flavorful. This dish starts with golden, pillowy frybread made from scratch, serving as the perfect base for a rich, spiced chili featuring ground beef, kidney beans, and aromatic seasonings like chili powder and cumin. Topped with crisp shredded lettuce, juicy tomatoes, sharp cheddar, velvety sour cream, and a sprinkle of fresh green onions or cilantro, "The Navajo" is a vibrant, customizable meal that’s sure to impress. Ideal for family dinners or casual gatherings, this delicious fusion of textures and bold flavors will transport your taste buds straight to the heart of the Southwest. Explore this must-try frybread taco recipe today!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 0.75 cup Warm water
- 2 cups Vegetable oil (for frying)
- 1 pound Ground beef
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 cup Canned kidney beans, drained and rinsed
- 1 cup Canned diced tomatoes
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 2 cups Lettuce, shredded
- 1 large Tomato, diced
- 1 cup Cheddar cheese, shredded
- 0.5 cup Sour cream
- 2 stalks Green onions, thinly sliced
- 0.25 cup Cilantro, chopped (optional)
Instructions
In a large mixing bowl, combine the flour, baking powder, and salt.
Gradually add the warm water to the flour mixture, stirring until a dough forms.
Turn the dough out onto a floured surface and knead for 3-5 minutes until smooth.
Cover the dough with a clean towel and let it rest while you prepare the chili.
Heat a skillet over medium heat and add the ground beef. Cook until browned, breaking it up into crumbles.
Add the diced onion and minced garlic to the skillet and cook until softened, about 3 minutes.
Stir in the kidney beans, diced tomatoes, chili powder, and cumin. Simmer for 10 minutes, stirring occasionally. Season with salt to taste.
Return to the dough and divide it into 4 equal pieces. Roll each piece into a ball and flatten into a disc about 1/4 inch thick.
Heat the vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
Carefully place one dough disc into the hot oil and fry for about 1-2 minutes on each side, or until golden brown. Repeat with the remaining dough.
Drain the frybread on paper towels and keep warm.
To assemble, place a piece of frybread on a plate. Top with a generous scoop of the chili.
Layer shredded lettuce, diced tomato, shredded cheddar cheese, sour cream, green onions, and cilantro (if using).
Serve immediately and enjoy this hearty and flavorful dish!
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 6.8 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 334 mg | 26% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 856 mg | 18% | |
*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.
