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a frybread taco on a white plate next to a fork
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4.81 from 101 votes

Navajo Tacos (Indian Fry Bread)

Deliciously crispy on the outside, soft and chewy on the inside, Navajo Tacos made with Indian Fry Bread are topped with a meaty mixture of taco seasoned ground beef and beans, then all the fixings like sour cream, shredded lettuce, cheddar cheese, and tomatoes!
Prep Time15 minutes
Cook Time10 minutes
Additional Time10 minutes
Total Time35 minutes
Course: Bread
Cuisine: American
Servings: 8 people
Author: Amy Nash

Ingredients

Indian Fry Bread

  • 2 cups all-purpose flour (preferably Bluebird flour to be authentic)
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup warm water
  • 3 cups oil for frying

Navajo Tacos

  • 1 Tablespoon oil
  • 1/2 yellow onion diced
  • 1 lb. ground beef
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon crushed red pepper
  • 1/8 teaspoon chipotle chili powder
  • 1 (15-ounce) can dark red kidney beans rinsed and drained
  • 1 (14.5-ounce) can petite diced tomatoes drained
  • 1 (4-ounce) can mild diced green chilies

Toppings

  • Sour cream
  • Shredded cheese
  • Diced tomatoes
  • Shredded lettuce
  • Sliced black olives
  • Sliced avocado
  • Pico de gallo
  • Cilantro

Instructions

Indian Fry Bread

  • In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap. Let the dough rest for 10 minutes. 
    2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1 teaspoon salt, 1 cup warm water
  • Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface. Keep them covered with plastic wrap while you prepare to fry them.
  • Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360°F. Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.
    3 cups oil

Navajo Tacos

  • In a large skillet, heat the oil over medium-high heat, then add the onions and cook for 2-3 minutes, just until they begin to soften. Add the meat and brown with the onions.
    1 Tablespoon oil, 1/2 yellow onion, 1 lb. ground beef
  • When the meat is no longer pink, add all of the spices, kidney beans, tomatoes, and chilies, and decrease the heat to medium-low. Stir everything together, then cover and simmer for 10 minutes, then use to top Indian fry bread for Navajo tacos.
    2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/8 teaspoon crushed red pepper, 1/8 teaspoon chipotle chili powder, 1 (15-ounce) can dark red kidney beans, 1 (14.5-ounce) can petite diced tomatoes, 1 (4-ounce) can mild diced green chilies
  • Add any toppings you like to the base of fry bread and taco mixture, piling it high.
    Sour cream, Shredded cheese, Diced tomatoes, Shredded lettuce, Sliced black olives, Sliced avocado, Pico de gallo, Cilantro

Nutrition

Calories: 1102kcal | Carbohydrates: 40g | Protein: 18g | Fat: 98g | Saturated Fat: 11g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 59g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 750mg | Potassium: 545mg | Fiber: 6g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 11mg | Calcium: 132mg | Iron: 5mg

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