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Navajo Taco with Fry Bread Recipe

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★★★★★

5 from 125 reviews

This Navajo Taco Fry Bread recipe combines crispy, golden-fried bread with a hearty, spiced ground beef and bean mixture. Topped with fresh vegetables, cheese, and sour cream, this dish offers a flavorful fusion of textures and traditional Southwestern flavors. Perfect as a comforting meal or a festive gathering dish.

Ingredients

Scale

For the Beef Mixture

  • 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

For the Fry Bread

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 cup warm water
  • 3 cups oil (for frying)

Optional Toppings

  • Sour cream
  • Shredded cheddar cheese
  • Diced Roma tomatoes
  • Shredded iceberg lettuce
  • Sliced black olives
  • Sliced ripe avocado
  • Fresh pico de gallo
  • Chopped cilantro

Instructions

  1. Prepare the Beef Mixture: Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until soft. Add the ground beef and cook until browned. Stir in chili powder, cumin, salt, black pepper, smoked paprika, garlic powder, crushed red pepper flakes, and chipotle chili powder. Mix well and allow the spices to meld for a few minutes. Incorporate the kidney beans, diced tomatoes, green chilies, and corn. Simmer for about 10 minutes until flavors are combined and mixture is hearty.
  2. Make the Fry Bread Dough: In a large bowl, whisk together all-purpose flour, baking powder, and sea salt. Gradually add warm water, mixing until a soft dough forms. Knead gently by hand for 1-2 minutes until smooth and elastic.
  3. Shape and Fry the Bread: Divide dough into six equal pieces. On a floured surface, roll each piece into a 1/4 inch thick circle. Heat 3 cups of oil in a deep pan over medium-high heat until hot. Carefully place one dough circle into the oil. Fry for 2-3 minutes on each side until golden brown and crispy. Remove and drain on paper towels. Repeat with remaining pieces.
  4. Assemble Navajo Tacos: Once the fry bread cools slightly, top each piece with the cooked beef and bean mixture. Add your preferred toppings such as sour cream, shredded cheese, diced tomatoes, lettuce, olives, avocado, pico de gallo, and cilantro. Serve immediately for best flavor and texture.

Notes

  • Ensure the oil is hot enough before frying to achieve crispy fry bread without excess oil absorption.
  • You can customize toppings based on preference to make it vegan or vegetarian by substituting ground beef with beans or plant-based protein.
  • Leftover fry bread can be reheated briefly in a hot oven or skillet to regain crispness.
  • Adjust spice levels by modifying chili powder and crushed red pepper according to taste.

Keywords: Navajo Taco, Fry Bread, Native American recipe, Ground beef taco, Southwestern cuisine, Fried bread, Hearty taco recipe

Find it online: https://chefmilacook.com/navajo-taco-with-fry-bread-recipe/