Mom’s Navajo Tacos and Indian Fry Bread

03.22.2018

Homemade Fry Bread and Navajo Tacos will forever and always be one of my favorite foods! Yes eating healthy is great and all but sometimes we need some all-out comfort food like these Navajo Tacos.

With this recipe you get tender fry bread layered with a seasoned ground beef filling, followed by lots of veggies (think taco salad), cheese and sour cream. Then olives if you’ve got them.

A homemade fry bread is layered with Navajo taco filling including seasoned ground beef, kidney beans, tomatoes, lettuce, olives, cheese and sour cream. It's set on a single serve white plate over a brown wooden surface.

Homemade Indian Fry Bread

I grew up on Navajo tacos, I was always so excited when my mom said we were having Navajo tacos for dinner (I was that annoying child that would ask my mom what was for dinner just as we were finishing lunch, or sometimes even they day before. I liked to know the menu).

MY LATEST VIDEOS
MY LATEST VIDEOS

They’re just so incredibly delicious, you really need to try them for yourself and see!

I actually shared this recipe about 4 1/2 years ago when I first started blogging, but I make these probably once a month so I decided to update the photos.

The Shortcut Filling

Another way I make these, besides the beef filling listed is just with leftover chili. They both work perfectly as long as you make this simple homemade Indian fry bread – that’s the key to this recipe.

If using leftover chili just rewarm it and be sure to use a slotted spoon to drain of excess liquid before you add them to your fry bread.

Seven homemade fry bread cooling on a paper towel set over a baking sheet.

How to Make Fry Bread

  • Whisk together dry ingredients.
  • Separately mix melted butter and warm milk.
  • Pour milk mixture into dry ingredients and stir until mixture comes together.
  • Cover dough with plastic wrap and allow to rest 5 – 10 minutes.
  • Heat 1 inch of oil in a pot to 350 – 360 degrees.
  • Divide dough into 8 equal pieces and roll to about 6-inches.
  • Cook one a time in oil until golden brown on each side.
  • Remove from oil and drain.

How to Make Navajo Taco Filling

  • Saute onion and garlic in skillet.
  • Add beef, season with salt and pepper and cook and break up, until browned.
  • Drain fat. Stir in spices, kidney beans, canned diced tomatoes and green chilis.
  • Simmer for 10-15 minutes.
  • Serve over Navajo fry bread with toppings.

 

Two servings of Navajo tacos shown here.

They Really are the Best Navajo Tacos!

Just imagine a pillowy-soft yet chewy center is encased by a lightly crisp, perfectly fried golden brown exterior then its generously topped with a deliciously flavorful, browned beef taco filling and all those classic southwestern toppings.

Such a satisfying taco to say the least! Try them out and you’ll see why I’ve craved these as long as I can remember.

Fresh made fry bread draining over white paper towels.

More Recipes You’ll Love

 

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Mom’s Navajo Tacos and Indian Fry Bread

5 from 13 votes

Homemade Fry Bread and Navajo Tacos will forever and always be one of my favorite foods! Yes eating healthy is great and all but sometimes we need some all-out comfort food like so. 

Soft and tender fry bread is topped with a hearty, seasoned ground beef mixture and finished with lots of fresh taco toppings. Deeeelicious!

Course: Main Course
Cuisine: Navajo
Keyword: Fry Bread, Navajo Tacos
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Author: Jaclyn

Ingredients

  • 1 Tbsp olive oil
  • 3/4 cup yellow onion, diced
  • 2 cloves garlic finely minced
  • 1 lb lean ground beef
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (14.5 oz) can petite diced tomatoes, drained (or sometimes I used an 8 oz can of tomato sauce instead)
  • 1 (4 oz) can diced green chilis
  • Salt and pepper, to taste

For serving

  • Romaine or Iceberg lettuce, chopped
  • Shredded cheddar or Monterey Jack cheese
  • Roma tomatoes, diced
  • Sour cream
  • Sliced black olives and chopped cilantro (optional)

Navajo Fry Bread

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp rapid rise or active dry yeast
  • 1/2 tsp salt
  • 1 cup warm milk (110 degrees)
  • 1 Tbsp butter or shortening, melted
  • Vegetable oil, for frying

Instructions

  1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 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 10-15 minutes (if you used the tomato sauce you can add in a few tbsp of water to thin a little if needed). 
  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 you can 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 - 10 minutes. 

  4. Heat 1 inch of oil in a large cast iron skillet to 350 - 360 degrees 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 or for dessert, spread with honey butter.

  9. Recipe source: Cooking Classy

99 comments

  • Pamela: I used to make this. I got away from it, but I’m coming back to make it. July 22, 2018 at 8:50pm Reply

  • Trina Bistline: I love this site :) July 11, 2018 at 2:54pm Reply

  • Karla: Made these for dinner tonight with ground turkey for the meat eaters and chili beans for the vegetarians and they were a hit. Best fry bread recipe I have made this is absolutely a keeper. I will be putting this in my menu rotation.
    Thank you for a fantastic recipe June 20, 2018 at 12:12am Reply

    • Jaclyn: Thanks for taking the time to comment and let me know you enjoyed them! June 29, 2018 at 11:56am Reply

  • Rica: Oh. My. Word. My husband and I are speechless over this recipe! So so good!! April 12, 2018 at 5:17pm Reply

  • Fani Malik: Thank you for this, I needed it! February 19, 2018 at 7:26am Reply

  • Shannon Fowler: How do you get the fry bread to be flatter? Mine all had a bubble of a sort in them? January 4, 2018 at 10:28pm Reply

  • ELLIE: I was taught to make these by a Navajo lady who used buttermilk. Milk is fine but I highly recommend the buttermilk April 8, 2017 at 5:50pm Reply

  • Sarah: I am into vegetables but I can’t help but crave for tacos. I think it is genius to partner it up with my favorite Indian fry bread.
    Your food photos are wonderful shot as well. Good blog! March 7, 2017 at 6:25am Reply

    • Jaclyn: Thanks Sarah! March 26, 2017 at 10:41pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d