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.
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
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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.
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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.
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Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.
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Cover and simmer for 10 to 15 minutes.
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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:
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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.
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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).
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Cover dough with plastic wrap and allow to rest 5 to 10 minutes.
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Heat 1-inch of oil in a large cast iron skillet to 350 to 360 degrees F over stove top.
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Divide rested dough into 8 equal pieces.
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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.
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Remove from oil and drain onto a plate or baking sheet lined with paper towels.
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Serve warm with Navajo taco filling.
Nutrition
- Calories: 741.59kcal
- Fat: 26.94g
- Saturated Fat: 8.57g
- Trans Fat: 1.01g
- Monounsaturated Fat: 12.82g
- Polyunsaturated Fat: 2.31g
- Carbohydrates: 88.92g
- Fiber: 21.25g
- Sugar: 7.52g
- Protein: 37.63g
- Cholesterol: 62.83mg
- Sodium: 836.44mg
- Calcium: 312.26mg
- Potassium: 1628.70mg
- Iron: 10.73mg
- Vitamin A: 108.24µg
- Vitamin C: 61.18mg
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