Navajo Tacos (Indian Fry Bread)
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Deliciously crispy on the outside, soft and chewy on the inside, Navajo Tacos made with Indian Fry Bread are topped with a meaty mixture of taco seasoned ground beef and beans, then all the fixings like sour cream, shredded lettuce, cheddar cheese, and tomatoes!
Indian Fry Bread
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup warm water
3 cups oil, for frying
1 tablespoon oil
1/2 yellow onion, diced
1 lb. ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon crushed red pepper
1/8 teaspoon chipotle chili powder
1 (15 oz.) can dark red kidney beans, rinsed and drained
1 (14.5 oz.) can petite diced tomatoes, drained
1 (4 oz.) can diced green chilies, mild
Sliced black olives
Pico de gallo
Indian Fry Bread
In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap. Let the dough rest for 10 minutes.
Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface. Keep them covered with plastic wrap while you prepare to fry them.
Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F. Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.
In a large skillet, heat the oil over medium-high heat, then add the onions and cook for 2-3 minutes, just until they begin to soften. Add the meat and brown with the onions.
When the meat is no longer pink, add all of the spices, kidney beans, tomatoes, and chilies, and decrease the heat to medium-low. Stir everything together, then cover and simmer for 10 minutes, then use to top Indian fry bread for Navajo tacos.
Add any toppings you like to the base of fry bread and taco mixture, piling it high.
And while these are also good topped with honey for a sweet treat, they are traditionally served as a dinner item with meat, beans, and all the taco fixin’s you can think of.
Really though, Navajo tacos are just as good with shredded beef, carnitas, chili, or pulled pork are the more traditional ground beef and beans. Basically anything you might otherwise put in a taco shell or on nachos is going to be tasty on this crispy, fried shell! I’m including a meat topping option in the recipe today that is kind of a cross between taco meat and a chili that I think is really good, so you have lots of options to choose!
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