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Navajo Taco

Navajo Taco With Indian Fry Bread

Grace
The Indian Fry Bread is steeped in history.  Top with some delicious taco ingredients and toppings and there you have the Navajo Taco!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

Navajo Taco Toppings

  • 1 lb ground beef
  • 1 can pinto beans 15.4 oz - I used Bush's Best Southwestern Style Pinto Beans and did NOT drain them
  • 1 taco seasoning packet
  • 6 oz shredded lettuce
  • 1 tomatoes diced
  • 1/2 onion diced
  • 8 oz cheddar cheese shredded
  • jalapenos optional, for topping
  • picante sauce optional, for topping
  • sour cream optional, for topping

Fry Bread (makes 4 small fry breads;  double the recipe for 8 small fry breads  or 4 large fry breads)

  • 1 cup all purpose flour (+ extra flour to put on your hands to minimize stickiness!)
  • 2 ts baking powder
  • 1/2 ts salt
  • 1/3-1/2 cup warm water
  • shortening or vegetable oil

Instructions
 

  • Brown your ground beef in a heavy skillet.  Drain excess oil. Add packet of taco seasoning, and pinto beans and mix well. Add a little water if necessary to keep from drying out. Keep covered on a low setting until ready to use.
    Beans, Beef, Taco Seasoning in a skillet with a spoon
  • Fry Bread:  Mix flour, baking powder, and salt in a mixing bowl. Add water, and lightly knead (with floured hands). Split the dough into 4 equal size portions (or 8 if you are doubling the recipe and desire 8 small fry breads) You can also split into 2 portions for 2 large fry breads. Please Note: don't over knead as the fry bread may turn out too tough. Also when adding the water, start with 1/3 cup and add a little more water at a time until the dough sticks together.
    dough to make fry breads
  • Roll out the dough (best to use a rolling pin) on a lightly floured board. Aim for the thickness of the dough to be around 1/4″. Cut a small hole into the center of the pieces of dough.

    fry bread rolled out with a rolling pin
  • Use preferably a cast iron pan to heat up the shortening, or a heavy skillet. The depth of your shortening or oil should be around 1.5 – 2 inches or so. Once the oil is hot enough (aim for around 350F), drop in your piece of dough and fry each side until golden grown. Place the fried bread onto a plate lined with paper towel, to absorb the excess oil.
  • Once the fry bread is done, top them with the seasoned beef and pinto mean mixture. Add shredded romaine lettuce, diced tomato, and shredded cheddar cheese.
    shredded lettuce, diced onion and tomato, and shredded cheddar

Notes

Because I like things spicy, I add jalapenos, picante sauce, Tabasco, etc.  Feel free to spice it up!  Or cool it down with a dollop of sour cream!
Knowing the history behind the fry bread just enhances the experience of cooking and eating the Navajo Taco. 
Enjoy and make sure to sample the Fry Bread or Navajo Taco if ever in Arizona or New Mexico!
Keyword Taco