Navajo Tacos and Indian Fry Bread Recipe

Navajo Tacos and Indian Fry Bread Recipe

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



  • 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:

  • cupsall-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


  1. 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. 

  2. 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. 

  3. Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste. 

  4. Cover and simmer for 10 to 15 minutes. 

  5. 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:

  1. 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.

  2. 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).

  3. Cover dough with plastic wrap and allow to rest 5 to 10 minutes. 

  4. Heat 1-inch of oil in a large cast iron skillet to 350 to 360 degrees F over stove top.

  5. Divide rested dough into 8 equal pieces. 

  6. 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.

  7. Remove from oil and drain onto a plate or baking sheet lined with paper towels. 

  8. Serve warm with Navajo taco filling.


  • 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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