Mom’s Navajo Tacos Recipe
Homemade Fry Bread and Navajo Tacos will forever and always be one of my favorite foods! Yes, eating healthy is great and all but sometimes we need some all-out comfort food like these Fry Bread Tacos.
With this recipe, you get tender Indian fry bread layered with a seasoned ground beef filling, followed by lots of veggies (think: taco salad), cheese and sour cream. Then olives if you’ve got them.
I grew up on Navajo tacos. I was always so excited when my mom said we were having Navajo tacos for dinner (I was that annoying child who would ask my mom what was for dinner just as we were finishing lunch, or sometimes even they day before. I liked to know the menu).
They’re just so incredibly delicious, you really need to try them for yourself and see! I actually shared this Navajo fry bread taco recipe about 4 1/2 years ago when I first started blogging, but I make these probably once a month so I decided to update the photos.
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
Romaine or Iceberg lettuce, chopped
Shredded cheddar or Monterey Jack cheese
Roma tomatoes, diced
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
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.
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