Name: Navajo Tacos and Indian Fry Bread Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Cuisine: Indian
Ingredients: 1 tbsp olive oil; ¾ cup diced yellow onion; 2 cloves finely minced garlic; 1 lb lean Ground Beef; 2 tsp chili powder; 1 tsp ground cumin; ½ tsp paprika; 15 oz (1 can) dark red, drained and rinsed kidney beans; 14½ oz (1 can) petite diced, drained, tomatoes; 4 oz (1 can) diced green chili; to taste salt and pepper; For Serving:; romaine or iceberg, chopped lettuce; or monterey jack cheese, shredded cheddar; diced Roma tomatoes; sour cream; sliced, optional black olives; chopped, optional cilantro; For Navajo Fry Bread:; 2¼ cups all-purpose flour; 2 tsp baking powder; ½ tsp or active dry yeast rapid rise yeast; ½ tsp salt; 1 cup (110 degrees F) warm milk; 1 tbsp or shortening, melted butter; for frying Vegetable Oil

How To Make Navajo Tacos and Indian Fry Bread

With this Navajo Tacos, you get tender Indian fry bread topped with cumin and paprika-seasoned beef and veggies to satisfy your comfort food cravings.

Preparation: 20 minutes

Cooking: 30 minutes

Rest Time: 5 minutes

Total: 55 minutes

Serves:

Ingredients

1tbspolive oil
¾cupyellow onion,diced
2clovesgarlic,finely minced
1lbground beef,lean
2tspchili powder
1tspcumin,ground
½tsppaprika
15ozkidney beans,(1 can) dark red, drained and rinsed
14½oztomatoes,(1 can) petite diced, drained,
4ozgreen chili,(1 can) diced
salt and pepper,to taste

For Serving:

lettuce,romaine or iceberg, chopped
cheddar,or monterey jack cheese, shredded
roma tomatoes,diced
sour cream
black olives,sliced, optional
cilantro,chopped, optional

For Navajo Fry Bread:

2¼cupsall-purpose flour
2tspbaking powder
½tsprapid rise yeast,or active dry yeast
½tspsalt
1cupmilk,(110 degrees F) warm
1tbspbutter,or shortening, melted
vegetable oil,for frying

Instructions

Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute for 2 minutes, add garlic and saute for 20 seconds. Scoot mixture to the side then crumble beef into skillet.
Season with salt and pepper and cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.
Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.
Cover and simmer for 10 to 15 minutes.
Using a slotted spoon, spoon mixture over fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.

Navajo Fry Bread:

In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients.
Stir until mixture comes together and slightly forms a ball, dough should be fairly sticky (if needed add in a little more flour or a little more water to reach a good consistency but try not to overwork the dough).
Cover dough with plastic wrap and allow to rest 5 to 10 minutes.
Heat 1-inch of oil in a large cast iron skillet to 350 to 360 degrees F over stove top.
Divide rested dough into 8 equal pieces.
Working with floured hands and one piece of dough at a time (keep other pieces covered with plastic wrap), pat dough out on a lightly floured surface into a 6-inch circle and gently drop into hot oil, and cook until golden brown, then flip and cook opposite side until golden brown.
Remove from oil and drain onto a plate or baking sheet lined with paper towels.
Serve warm with Navajo taco filling.