Homemade Navajo Taco Recipe
If you’re ready to experience comfort food at its finest, the Homemade Navajo Taco is here to delight your taste buds and warm your soul. This dish marries fluffy, golden fry bread with a hearty, flavorful beef and bean topping, then invites you to pile on your favorite taco fixings. Every bite is a celebration of textures and flavors, from the crisp edges of the bread to the zesty, savory filling. Whether you’re new to making fry bread or it’s already a family favorite, you’ll love how easy and satisfying it is to bring this classic Native American-inspired meal to your table.
Ingredients You’ll Need
Assembling a Homemade Navajo Taco takes just a handful of pantry staples and fresh toppings, but each ingredient plays a starring role. From the tender, pillowy fry bread to the robustly seasoned beef, every component brings something special to the party—making this dish unexpectedly memorable and delicious.
- All-purpose flour: This is the backbone of your fry bread, giving it structure and softness.
- Baking powder: Adds lift, ensuring your fry bread puffs up beautifully in the oil.
- Salt: Just a touch brings out all the flavors in both the bread and the topping.
- Warm water: Helps the dough come together, creating the perfect moisture for kneading.
- Vegetable oil: Essential for frying the bread to golden, crispy perfection.
- Ground beef: The heart of your taco topping, bringing richness and savory flavor.
- Diced onion: Adds sweetness and depth to the beef mixture as it cooks.
- Garlic (minced): Infuses the filling with aromatic, punchy flavor.
- Pinto beans (canned): Provide a creamy, earthy counterpoint to the beef.
- Chili powder: Gives the meat and beans a gentle heat and a smoky, complex flavor.
- Cumin: Adds a warm, nutty undertone that’s classic in taco fillings.
- Paprika: Lends a subtle sweetness and pop of color.
- Black pepper: Just enough for a little extra kick.
- Water: Helps the meat and beans meld together into a saucy topping.
- Optional toppings: Shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream, salsa, sliced jalapeños, and chopped green onions let everyone build their perfect Homemade Navajo Taco.
How to Make Homemade Navajo Taco
Step 1: Make the Fry Bread Dough
Start by whisking together your flour, baking powder, and salt in a large bowl. Slowly add the warm water, stirring until a shaggy dough forms. Knead it gently on a floured surface until smooth—just a minute or two does the trick. Let the dough rest, covered, for 30 minutes so it can relax and puff up for perfectly tender fry bread.
Step 2: Shape and Fry the Bread
Divide your dough into four equal pieces. Roll or pat each one into a disc about 6 inches across—a little rustic is perfect here! Heat about an inch of vegetable oil in a deep skillet until shimmering. Carefully fry the dough discs one at a time, cooking each side for 1 to 2 minutes until golden brown and puffed. Drain the fry bread on paper towels, resisting the temptation to sneak a bite (or go for it—chef’s treat!).
Step 3: Prepare the Savory Beef and Bean Topping
While the bread is resting or frying, brown the ground beef with diced onion in a skillet over medium heat. Once the meat is cooked through and the onions have softened, stir in the minced garlic and let it sizzle for about a minute. Add your drained pinto beans, chili powder, cumin, paprika, salt, black pepper, and water. Let everything simmer for 5 to 7 minutes, creating a thick, flavorful taco filling that will make your Homemade Navajo Taco shine.
Step 4: Assemble Your Homemade Navajo Taco
Now comes the fun part! Lay a piece of warm fry bread on a plate, then spoon a generous helping of the beef and bean mixture over the top. Invite everyone to add their favorite toppings: crisp lettuce, juicy tomatoes, sharp cheddar, dollops of sour cream, a splash of salsa, a few jalapeños, or a sprinkle of green onions. Dig in while everything is hot and fresh!
How to Serve Homemade Navajo Taco
Garnishes
The best part about serving a Homemade Navajo Taco is letting people get creative with toppings. Classic choices like shredded lettuce, diced tomatoes, and cheddar cheese add freshness and crunch, while sour cream and salsa bring coolness and zing. For a little heat, sliced jalapeños or a shake of hot sauce are fantastic. Don’t forget a sprinkle of chopped green onions for a bright finish.
Side Dishes
While these tacos are hearty enough to stand on their own, they’re wonderful alongside simple sides. A crisp green salad or a bowl of Mexican-style rice makes a colorful plate. For a true comfort meal, serve with a side of corn on the cob, or a cool cucumber and tomato salad to balance the richness of the fry bread.
Creative Ways to Present
If you’re hosting friends or family, set up a DIY Navajo Taco bar! Lay out the fry bread, toppings, and sauces and let everyone build their own masterpiece. Or, try making mini fry breads for appetizer-sized bites—perfect for parties. You can even serve the beef and bean filling over a salad for a lighter twist, using the fry bread pieces as crunchy croutons.
Make Ahead and Storage
Storing Leftovers
If you have extra fry bread or toppings, store them separately in airtight containers. The fry bread will keep at room temperature for a day, or in the fridge for up to three days. The beef and bean mixture can be refrigerated for up to four days, making it easy to enjoy another Homemade Navajo Taco later in the week.
Freezing
To freeze, wrap cooled fry bread tightly in foil or plastic wrap and place in a freezer bag; it will keep well for up to a month. The beef and bean topping also freezes beautifully—just cool it completely before transferring to a freezer-safe container. Thaw both overnight in the fridge when you’re ready for a quick and satisfying meal.
Reheating
Reheat fry bread in a 350°F oven for about 10 minutes to restore its crispy edges. The meat and bean topping can be warmed gently on the stovetop or in the microwave; add a splash of water if it seems thick. Once hot, assemble your Homemade Navajo Taco just like you did the first time.
FAQs
Can I use a different type Main Course
Absolutely! Ground turkey, chicken, or even a plant-based crumble work well. For a vegetarian Homemade Navajo Taco, double the beans or use black beans, and ramp up the spices for extra flavor.
Is it possible to bake the fry bread instead of frying?
Traditional fry bread gets its unique texture from frying, but you can try baking for a lighter option. Brush the discs with a little oil, bake at 400°F for 10–12 minutes, and keep an eye out for a golden color. The texture will be different, but still delicious!
What can I do if my fry bread turns out too dense?
If your fry bread isn’t as fluffy as you’d like, try not to overwork the dough and be sure your baking powder is fresh. Letting the dough rest is also key for a light, airy result.
Can I make the dough ahead of time?
Yes, you can prepare the fry bread dough a few hours ahead and keep it covered in the fridge. Bring it to room temperature before shaping and frying for best results.
What’s the origin of the Navajo Taco?
The Navajo Taco is rooted in Native American and Southwestern cuisine, using fry bread as a base for a variety of savory toppings. It’s a beloved dish at powwows, fairs, and family gatherings, and now you can enjoy a Homemade Navajo Taco right from your own kitchen!
Final Thoughts
Few things bring people together like a platter of Homemade Navajo Taco, with its irresistible combination of crispy, tender fry bread and bold, customizable toppings. Try it for your next family dinner or casual get-together—you might just find it becomes a new favorite tradition!
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Homemade Navajo Taco Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Homemade Navajo Taco recipe features traditional fry bread topped with a savory mixture of seasoned ground beef and pinto beans. Garnished with fresh toppings like shredded lettuce, diced tomatoes, cheddar cheese, and sour cream, this dish is a comforting and flavorful take on Native American and Southwestern cuisine that’s perfect for any meal.
Ingredients
For the Fry Bread:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water
- vegetable oil for frying (about 2 cups)
For the Taco Topping:
- 1 lb ground beef
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
Optional Toppings:
- shredded lettuce
- diced tomatoes
- shredded cheddar cheese
- sour cream
- salsa
- sliced jalapeños
- chopped green onions
Instructions
- Prepare the Fry Bread Dough: In a large bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the warm water while stirring until the dough comes together. Knead the dough lightly on a floured surface until smooth. Cover the dough with a clean towel and let it rest for 30 minutes to relax the gluten.
- Shape the Dough: Divide the rested dough into 4 equal portions. Roll each portion into a flat disc approximately 6 inches in diameter. Set aside and prepare the oil for frying.
- Fry the Bread: Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat until shimmering but not smoking. Carefully place one dough disc into the hot oil and fry for 1–2 minutes on each side until the bread puffs up and turns golden brown. Drain the fried bread on paper towels to remove excess oil. Repeat for all four pieces.
- Cook the Taco Topping: In a separate skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onions are translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Simmer the Bean Mixture: Stir the pinto beans, chili powder, cumin, paprika, salt, black pepper, and water into the cooked beef mixture. Reduce the heat to low and let it simmer for 5–7 minutes, stirring occasionally until the sauce thickens slightly.
- Assemble the Navajo Tacos: Place each fried bread on a plate and spoon a generous amount of the meat and bean mixture on top. Add optional toppings like shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream, salsa, jalapeños, and green onions as desired. Serve immediately while warm.
Notes
- You can prepare the fry bread in advance and reheat it gently in the oven before serving to maintain its texture.
- For variety, substitute pinto beans with black beans or refried beans according to your preference.
- Be cautious when frying to prevent oil splatters and ensure even cooking by maintaining medium-high heat.
- To keep the fry bread warm and soft before serving, cover with a clean kitchen towel.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying, Stovetop
- Cuisine: Native American, Southwestern
Nutrition
- Serving Size: 1 taco
- Calories: 610
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 65 mg
