Navajo Tacos (Indian Fry Bread) Recipe
Indulge in the delicious flavors of the Southwest with these Navajo Tacos featuring crispy Indian Fry Bread topped with seasoned ground beef, fresh veggies, and creamy toppings.
- Prep Time: 20 minutes (plus 30 minutes resting)
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Native American, Southwestern
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Dough:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup warm water
Toppings:
- Vegetable oil for frying
- 1 pound ground beef
- 1 small onion (diced)
- 1 packet taco seasoning
- 1/2 cup water
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup salsa
Instructions
- Dough Preparation: In a large bowl, whisk together flour, baking powder, and salt. Slowly stir in warm water until a soft dough forms. Knead lightly on a floured surface for 2–3 minutes until smooth. Cover and let rest for 30 minutes.
- Frying the Bread: Divide the dough into 6 portions, roll each into a circle about ¼-inch thick. Heat oil in a deep skillet to 350°F. Fry each dough circle for 1–2 minutes per side until golden brown and puffed. Drain on paper towels.
- Preparing the Taco Meat: Cook ground beef and onion in a skillet until browned. Drain excess fat. Add taco seasoning and water, then simmer for 5 minutes.
- Assembling the Tacos: Top each fry bread with taco meat, lettuce, tomatoes, cheese, sour cream, and salsa. Serve warm.
Notes
- Fry bread is best served fresh, but you can make it ahead and reheat in a 350°F oven.
- For variety, try topping with beans or chicken instead of beef.
Nutrition
- Serving Size: 1 taco
- Calories: 520
- Sugar: 3 g
- Sodium: 830 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
