Navajo Taco -

5 from 1 vote

Navajo Taco

Navajo Tacos are a staple of the Southwest for good reason- beautifully soft yet slightly crispy fry bread topped with all of your favorite taco fixings.

Prep Time15

Active Time15

Course: dinner, Lunch

Cuisine: American, indigenous, Navajo

Keyword: Fry bread taco, Navajo taco

Yield: people

Calories: 271kcal

Author: Author: Maddy & JD - Them Bites

Materials

For Fry Bread

2 cups all purpose flour
2½ tsp baking powder
1 tsp salt
3 cups warm water
3 cups oil for frying

For Navajo Taco

1 tsp oil
1 medium white onion diced
1 lb ground beef
1 packet taco seasoning
1 15 oz can of pinto beans
1 4 oz can of green chilis
1 15 oz can of diced tomatoes

Toppings

shredded cheese
sour cream
diced tomatoes
black olives
pico de gallo
cilantro
sliced avocado

Instructions

In a large bowl, mix flour, salt, and baking powder. Add warm water and mix with a fork until a dough forms. Pour the dough out onto a lightly floured work surface and knead for 5 minutes. Cover tightly with plastic wrap and let rest for 10 minutes.
Divide into 8 golf sized balls, pat, and roll out the dough into roughly 6 inch discs. Cover with plastic again while you prepare to fry.
Heat oil in large skillet until temp reaches 350 F. Fry until the dough is golden brown on each side. Set on a paper towel to drain excess oil.
In a large skillet, heat 1 tsp oil over medium heat and add diced white onion. Soften for 2 - 3 minutes then add the ground beef. Cook until browned. Drain excess fat.
Add beans, tomatoes, chilies, and the taco seasoning packet. Add roughly ½ cup water. Bring to a boil and reduce heat to simmer for 10 minutes
Top the fry bread with the meat filling with as many toppings as desired.

Video

Nutrition