Navajo Fry Bread Taco Recipe
Introduction
Navajo Fry Bread Tacos are a delicious, comforting dish featuring crispy homemade fry bread topped with a hearty chili meat sauce and classic taco toppings. This recipe brings a unique twist to traditional tacos, perfect for a satisfying meal at home.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons milk
- Vegetable oil for frying
- 1 pound ground beef
- 2 (14 ounce) cans chili with beans
- 1 (1 ounce) package taco seasoning
- 3–4 cups grated cheddar cheese
- 4 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup sliced olives
- 1 cup sour cream
Instructions
- Step 1: In a medium bowl, combine flour, baking powder, and salt. Add the milk and stir until the dough starts to come together.
- Step 2: On a lightly floured surface, knead the dough gently until smooth. Avoid overworking. Place dough in a bowl and chill for 30 minutes.
- Step 3: Heat vegetable oil in a deep frying pan or kettle to 350°F (175°C), with at least one inch of oil.
- Step 4: Divide the chilled dough into four equal portions. On a floured surface, pat and roll each piece into a 1/4 inch thick disc about the size of a baseball. Poke a hole in the center of each disc to help it fry evenly.
- Step 5: Fry each dough disc in the hot oil until golden brown on one side, about 1.5 minutes. Flip and fry the other side until golden, about another 1.5 minutes. Remove and drain on paper towels.
- Step 6: While the fry bread cools slightly, brown the ground beef in a large skillet over medium-high heat. Drain excess fat.
- Step 7: Add the cans of chili and taco seasoning to the beef. Stir well and reduce heat to low. Simmer for 5 to 10 minutes, stirring occasionally.
- Step 8: To assemble Navajo Tacos, place a scoop of the meat sauce on each piece of fry bread. Top with grated cheddar cheese, shredded lettuce, diced tomatoes, sliced olives, sour cream, or your favorite taco toppings.
Tips & Variations
- Use warm milk to help the dough come together more easily.
- For a spicier taco meat, add extra chili powder or a dash of hot sauce to the beef mixture.
- Try topping your Navajo Tacos with fresh avocado slices or jalapeños for added creaminess or heat.
- If you prefer, you can substitute ground turkey or chicken for the beef.
Storage
Store leftover fry bread and taco meat separately in airtight containers in the refrigerator for up to 3 days. Reheat the fry bread in a warm oven or toaster oven to retain crispness, and warm the meat sauce in a skillet or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the fry bread dough ahead of time?
Yes, you can prepare the dough and keep it refrigerated, covered, for up to 24 hours before frying. Let it come to room temperature and give it a gentle knead before shaping and frying.
What can I use if I don’t have vegetable oil for frying?
Other neutral oils with a high smoke point, such as canola oil or peanut oil, work well for frying the bread.
PrintNavajo Fry Bread Taco Recipe
This delicious Navajo Fry Bread Taco recipe features crispy homemade fry bread topped with seasoned chili meat, cheddar cheese, fresh lettuce, tomatoes, olives, and sour cream for a hearty and flavorful meal.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 4 Navajo Tacos 1x
- Category: Main Course
- Method: Frying
- Cuisine: Native American
Ingredients
Scale
Fry Bread
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons milk
- Vegetable oil for frying (enough for at least 1 inch depth in pan)
Taco Meat
- 1 pound ground beef
- 2 (14 ounce) cans chili with beans
- 1 (1 ounce) package taco seasoning
Toppings
- 3–4 cups grated cheddar cheese
- 4 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup sliced olives
- 1 cup sour cream
Instructions
- Prepare the Fry Bread Dough: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Add milk and stir until the dough begins to form a ball. Transfer to a lightly floured surface and knead gently; avoid overworking. Place dough in a bowl, cover, and chill for 30 minutes to rest.
- Heat the Oil: Pour vegetable oil into a deep frying pan or kettle, at least an inch deep. Heat oil to 350°F (175°C), ensuring it’s hot enough for frying.
- Shape and Fry the Bread: Divide chilled dough into four equal portions. On a floured surface, pat and roll each piece into a 1/4 inch thick disc about the size of a baseball. Poke a hole in the center of each disc using a finger or knife to help it fry flat. Carefully place each dough disc into hot oil, frying until golden brown on one side. Flip and cook the other side until golden brown as well, about 3 minutes total depending on thickness and oil temperature.
- Drain and Set Fry Bread: Remove fry bread from oil and place on a paper towel-lined plate to soak up excess oil. Keep warm.
- Cook the Taco Meat: In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain any excess fat. Add the cans of chili with beans and the taco seasoning to the skillet. Stir well to combine and reduce heat to low. Let simmer for 5-10 minutes until heated through and flavors meld. Keep warm until serving.
- Assemble Navajo Tacos: Place one piece of fry bread on a plate. Spoon a generous amount of the chili meat mixture onto the fry bread. Top with grated cheddar cheese, shredded lettuce, diced tomatoes, sliced olives, and a dollop of sour cream. Customize with any additional desired toppings.
Notes
- Do not over-knead the dough to keep the fry bread tender.
- Maintain the oil temperature around 350°F for crispy, golden fry bread without absorbing too much oil.
- Fry bread can be kept warm in a low oven if making multiple batches.
- Feel free to add other traditional taco toppings such as onions, jalapeños, or salsa for extra flavor.
- Use a deep, heavy-bottomed pan to ensure even frying temperature.
Keywords: Navajo fry bread, fry bread taco, chili fry bread, Native American recipe, taco recipe, homemade fry bread
