Name: Navajo Taco with Fry Bread Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Native American
Ingredients: 1 tablespoon vegetable oil; 1/2 yellow onion, finely chopped; 1 lb ground beef; 2 teaspoons ground chili powder; 1 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 1/8 teaspoon crushed red pepper flakes; 1/8 teaspoon chipotle chili powder; 1 can dark red kidney beans, drained and rinsed; 1 can petite diced tomatoes, drained; 1 can mild diced green chilies; 1/2 cup corn kernels; 2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1 teaspoon sea salt; 1 cup warm water; 3 cups oil (for frying); Sour cream; Shredded cheddar cheese; Diced Roma tomatoes; Shredded iceberg lettuce; Sliced black olives; Sliced ripe avocado; Fresh pico de gallo; Chopped cilantro

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Introduction

Navajo Taco Fry Bread is a delicious and satisfying dish that combines crispy, golden fry bread with a flavorful, hearty meat and bean topping. Perfect for a comforting meal with plenty of room for customization, it’s a wonderful way to enjoy traditional Native American-inspired flavors right at home.

A large, golden brown crispy flatbread sits in the center on a white marbled texture, showing a rough, crunchy surface. Around it are small glass and white bowls filled with various colorful ingredients: diced green avocado pieces, smooth white sour cream, fresh green cilantro leaves, finely shredded yellow cheddar cheese, cooked ground beef, and a mixed bowl of diced red tomatoes, creamy white sour cream, and green avocado chunks. Each ingredient contrasts brightly with the white marbled background, creating a fresh and ready-to-eat feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon vegetable oil
1/2 yellow onion, finely chopped
1 lb ground beef
2 teaspoons ground chili powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon chipotle chili powder
1 can dark red kidney beans, drained and rinsed
1 can petite diced tomatoes, drained
1 can mild diced green chilies
1/2 cup corn kernels
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon sea salt
1 cup warm water
3 cups oil (for frying)
Sour cream (for topping)
Shredded cheddar cheese (for topping)
Diced Roma tomatoes (for topping)
Shredded iceberg lettuce (for topping)
Sliced black olives (for topping)
Sliced ripe avocado (for topping)
Fresh pico de gallo (for topping)
Chopped cilantro (for topping)

Instructions

Step 1: Heat the vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent. Add the ground beef and cook until browned, breaking it up as it cooks.
Step 2: Stir in the chili powder, cumin, kosher salt, black pepper, smoked paprika, garlic powder, crushed red pepper flakes, and chipotle chili powder. Mix well and let the spices meld for a few minutes.
Step 3: Add the drained kidney beans, diced tomatoes, green chilies, and corn kernels to the skillet. Stir everything together and allow it to simmer over low heat for about 10 minutes, until the mixture is thick and flavorful.
Step 4: In a large bowl, combine the all-purpose flour, baking powder, and sea salt. Gradually add the warm water, stirring until a soft dough forms. Knead gently by hand for 1-2 minutes until smooth.
Step 5: Divide the dough into six equal pieces. On a floured surface, roll each piece into a 1/4 inch thick circle.
Step 6: Heat 3 cups of oil in a deep pan over medium-high heat. Once hot, carefully fry each dough circle until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
Step 7: Top each fry bread with the hearty meat and bean mixture. Add toppings such as sour cream, shredded cheddar cheese, diced tomatoes, lettuce, olives, avocado, pico de gallo, and cilantro as desired. Serve warm and enjoy!

Tips & Variations

For a vegetarian version, substitute the ground beef with sautéed mushrooms or cooked lentils.
Add a squeeze of lime or a dash of hot sauce to the topping to brighten the flavors.
Use whole wheat flour for a slightly nuttier taste and added fiber.
Try topping with queso fresco or cotija cheese for a different cheesy twist.

Storage

Store any leftover fry bread and topping separately in airtight containers in the refrigerator for up to 3 days. Reheat the fry bread in a skillet or oven to maintain crispness. Warm the topping gently on the stove or microwave before assembling.

How to Serve

This dish shows a deep-fried, golden brown flatbread base with a puffy, slightly crispy texture. On top, there is a thick layer of cooked ground beef that looks juicy and well-seasoned, covered by melted orange cheddar cheese spreading across the beef. Over the cheese, there's a fresh topping made of small diced red tomatoes, white onions, yellow corn kernels, and green cilantro scattered evenly, adding bright colors and a fresh look. The dish sits on a white plate on a white marbled surface, and in the background, there are blurred bowls with chips and a creamy white dip. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a few hours ahead and keep it covered in the refrigerator. Bring it to room temperature before rolling and frying.

What can I use if I don’t have warm water for the dough?

Room temperature water works fine, but warm water helps activate the baking powder slightly and can make the dough easier to work with.