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Navajo Fry Bread Taco Recipe

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★★★★★

4.5 from 134 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://tastewithamy.com/navajo-fry-bread-taco-recipe/