Navajo Tacos
Navajo Tacos feature a crispy fry bread base topped with chili beans, seasoned meat, and fresh veggies, making them a hearty and versatile dish perfect for family gatherings.
Ingredients
For the Fry Bread
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup hot water
- to taste vegetable oil for frying Use enough to cover the base of the skillet
Toppings
- chili beans Can use canned or homemade
- seasoned taco meat Use ground beef, turkey, or any preferred meat
- shredded lettuce
- diced tomatoes
- sliced avocados
- sliced olives
- grated cheese Cheddar or your choice
- sour cream
- salsa
Instructions
Preparation
- In a medium bowl, whisk together the flour, baking powder, and salt until well blended.
- Gradually pour in the hot water and mix with your hands until a slightly sticky dough forms; be cautious not to overwork it.
- Cover the dough and let it rest for about 10 minutes.
Cooking
- Heat vegetable oil in a skillet over medium-high heat to around 350°F.
- Pinch off golf-ball-sized pieces of dough and flatten them into 6–7 inch circles.
- Fry in batches until puffed and golden brown—about 20 seconds on one side.
- Drain on paper towels and keep warm in a low oven.
- Top each piece of fry bread with chili beans and taco meat, adding your desired toppings. Serve immediately for the best experience.
Notes
Leftover fry bread can be stored in an airtight container at room temperature for about 1-2 days. To reheat, place it in a hot skillet for a few seconds on each side. Store toppings separately.