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
Scale
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
