Experience the ultimate comfort food with this authentic Navajo Taco Recipe, starting with the most delicious homemade Fry Bread. This cherished dish features a warm, golden-brown Fry Bread base, generously topped with a rich, savory blend of seasoned ground beef and beans, then piled high with classic taco fixings like shredded cheese, crisp lettuce, fresh tomatoes, and creamy sour cream. It’s a hearty, flavorful meal that brings a taste of the American Southwest right to your kitchen.
Author’s Insight
The Secret to Perfect Navajo Tacos: Incredible Homemade Fry Bread!
Growing up in northern Utah, Fry Bread held a special place in my heart, serving a delightful dual purpose. Drizzled with honey butter, it transformed into a sweet, heavenly “scone” – a perfect breakfast or dessert. But for dinner, piled high with seasoned beef, savory beans, and melted cheese, it became the iconic Navajo Taco. This versatility made Fry Bread a staple of my childhood memories.
For years, I pursued that elusive texture from my youth: a perfectly crisp edge giving way to a wonderfully chewy middle. After countless test batches and diligent experimentation, I finally perfected the technique. Here’s what made all the difference in achieving that ideal Fry Bread:
- Allow the Dough to Rest: A brief rest is essential, not for a full rise, but to relax the gluten, making the dough easier to handle and resulting in a more tender bread. This happens while your oil is heating.
- Maintain Consistent Oil Temperature: Holding the frying oil steadily at 350°F is critical for even browning and preventing the bread from becoming greasy or burnt. A thermometer is your best friend here.
- Handle the Dough Lightly: Over-kneading or rough handling can make Fry Bread tough. A gentle touch ensures a light and airy texture.
Now, this single Fry Bread recipe allows me to revisit both cherished memories: sweet scones for a delightful breakfast or brunch, and savory, satisfying Navajo Tacos for an unforgettable dinner. It’s truly a recipe that spans generations and culinary traditions.
What is Fry Bread?
Fry Bread, also commonly known as Navajo Bread, is a traditional flatbread deeply rooted in the culinary heritage of the American Southwest. It’s a simple yet incredibly satisfying bread, typically made from a basic dough and then deep-fried until it reaches a deliciously crispy, golden-brown perfection. While many regional variations exist – here’s my favorite adaptation – at its heart, Fry Bread is a warm, soft, and slightly chewy canvas, perfect for both sweet and savory toppings. Its unique texture makes it a beloved staple, often serving as the foundation for dishes like Navajo Tacos or enjoyed simply with honey or jam.
Crafting the Perfect Navajo Taco: Key Components
Creating these incredible Navajo Tacos involves three essential elements, each contributing to a symphony of flavors and textures:
- The Fluffy Fry Bread: The foundational element, offering a unique crispy-chewy texture.
- Savory Meat & Bean Mixture: A hearty, seasoned filling that provides the core flavor.
- Fresh & Zesty Toppings: A vibrant array of fresh ingredients to add crunch, creaminess, and tang.
Below, we’ll delve into each component, guiding you through the steps to assemble a truly memorable Navajo Taco.
1. The Heart of the Taco: Homemade Fry Bread
For me, homemade Fry Bread is undeniably the star of Navajo Tacos. Its unique flavor and texture are simply unmatched, transforming a simple taco into something extraordinary. Despite its impressive outcome, it’s surprisingly straightforward to prepare using common pantry staples. Here are some crucial tips to ensure your Fry Bread turns out perfectly every time:
- Yeast Without the Wait: This Fry Bread recipe does include yeast, but don’t be intimidated – there’s no need for a lengthy proofing process. We simply let the dough rest briefly while we prepare the meat and bean filling. This brief rest allows the gluten to relax, making the dough much easier to shape and resulting in a more tender final product. You also won’t need to knead it extensively; less handling generally leads to a more delicate texture.
- Embrace a Rustic Dough: Don’t expect a perfectly smooth, elastic dough. Our Fry Bread dough will look quite rough, shaggy, and might feel a bit sticky, and that’s exactly how it should be! If it’s excessively sticky and unmanageable, you can add a tiny bit more flour, but be cautious not to add too much, as this can make the bread tough. Conversely, if it seems too dry, a splash more milk can help. Factors like humidity and how you measure your ingredients can affect consistency, so feel free to make minor adjustments.
- Mastering the Fry: For the best frying results, I highly recommend using a large, heavy-bottomed cast iron pot. Cast iron excels at retaining and distributing heat evenly, which is vital for consistent frying. Always use a deep-fry thermometer to monitor the oil temperature, aiming for a steady 350°F. If the oil gets too hot, the bread will burn quickly on the outside before cooking through; if it’s too cool, the bread will absorb too much oil and become greasy. This is the thermometer I trust and recommend for perfect frying every time.
2. The Flavorful Core: The Meat and Bean Mixture
Once your Fry Bread dough is resting, it’s time to whip up the hearty and flavorful chili-style meat and bean mixture. This savory filling is what truly transforms the Fry Bread into a full-fledged Navajo Taco. If you happen to have leftovers from a recent batch of Crockpot Chili, you’re in luck! That chili makes an exceptional topping for Fry Bread, bringing dinner to the table even faster. Few combinations are as satisfying as warm Fry Bread paired with a robust chili!
But fear not if you don’t have leftover chili! This meat and bean mixture is designed to come together quickly, without sacrificing an ounce of flavor. I’ve focused on keeping the ingredient list minimal, leveraging two key components that pack a punch:
- Taco Seasoning Packet: This is your secret weapon for instant, balanced flavor. Taco seasoning packets can vary widely in terms of spice level and overall taste, so choose wisely. We consistently find that McCormick® or Old El Paso® mild taco seasoning packets deliver excellent results. For those who prefer to customize their spice, or if you simply enjoy the satisfaction of making things from scratch, a homemade taco seasoning blend is also a fantastic option (check out the “Quick Tip” box below for details).
- Chili Beans: These convenient canned beans are typically found in the grocery store aisle alongside other canned beans. Chili beans are essentially pinto beans pre-simmered in a mild, flavorful chili-spiked sauce, adding depth and a lovely texture to the mixture without extra effort. If chili beans (sometimes labeled “ranch-style beans”) aren’t available in your local store, a can of regular pinto beans, preferably undrained to retain some liquid and flavor, makes a suitable substitute.
Quick Tip: Homemade Taco Seasoning
For this Navajo Taco recipe, you can easily make your own taco seasoning blend. This allows you to control the freshness and spice level:
- 1 tablespoon ground chili powder (McCormick is great for a mild chili powder)
- 1 teaspoon EACH: ground cumin, paprika
- 1/2 teaspoon EACH: onion powder, garlic powder, dried oregano, fine sea salt, and black pepper
3. Elevate Your Navajo Tacos: The Perfect Toppings
The beauty of Navajo Tacos lies in their versatility, especially when it comes to toppings. While the Fry Bread and meat mixture form a delicious base, a thoughtful selection of fresh, vibrant toppings elevates the entire dish, adding contrasting textures, refreshing flavors, and a burst of color. Below are some popular and highly recommended options to customize your Navajo Tacos to perfection:
- Crisp Shredded Iceberg Lettuce: Essential for a refreshing crunch and a cool contrast to the warm filling.
- Fresh Tomatoes: Whether you opt for halved cherry tomatoes, diced Roma tomatoes, or a quick, homemade pico de gallo, fresh tomatoes add a juicy, tangy element.
- Sliced Black Olives: Their mild, briny flavor and tender texture are a classic taco accompaniment.
- Creamy Guacamole: A dollop of store-bought or homemade guacamole adds a rich, buttery smoothness that is simply irresistible.
- Cool Sour Cream: Regular or fat-free, sour cream provides a delightful tang and creamy texture that balances the spices.
- Extra Picante Sauce or Salsa: For those who love an extra kick or more sauciness, a side of your favorite salsa or picante sauce is a must.
- Bright Fresh Lime: A squeeze of fresh lime juice over the top cuts through the richness and brightens all the flavors.
- Fragrant Freshly Chopped Cilantro: Offers a herbaceous, refreshing note that complements the savory meat.
- Shredded Cheese: Sharp Cheddar cheese or a Mexican cheese blend melts beautifully and adds a salty, savory finish.
Navajo Taco Recipe Variations to Suit Every Taste
One of the many charms of the Navajo Taco is its adaptability. While the classic recipe is undeniably delicious, there are numerous ways to customize it to your preference, making it suitable for different dietary needs, time constraints, or simply to explore new flavors:
- Navajo Tacos with Shredded Beef: For a different texture and deeper flavor, swap the ground beef for succulent shredded beef. A fantastic shortcut is to use a package of Del Real Foods® Slow Cooked Beef Barbacoa. This ready-to-eat barbacoa is widely available in the refrigerated section of most grocery stores. Simply warm it according to package directions, and spoon it directly onto your freshly made Fry Bread for a mouthwatering alternative.
- Easy Navajo Tacos (Time Saver): If you’re short on time but still crave the comforting experience of Navajo Tacos, you can significantly reduce preparation by using pre-made biscuit dough. Instead of preparing Fry Bread dough from scratch, simply flatten and fry individual pieces of refrigerated biscuit dough. This offers a quick, convenient substitute that still delivers a delightful fried bread texture.
- Lower Fat Option: To make this dish a bit lighter without compromising on flavor, replace the lean ground beef with ground turkey. Ground turkey is a leaner alternative, and to ensure you don’t lose that rich, beefy taste, I recommend adding approximately 2 teaspoons of beef bouillon powder to the mixture while cooking. This simple addition will enhance the umami and make your lower-fat version equally satisfying.
Repurpose Leftovers into a Delicious Taco Salad!
Don’t let any leftover meat and bean filling go to waste! It’s incredibly versatile and can be easily transformed into a vibrant and delicious taco salad for another meal. Simply spoon your leftover filling over a bed of crisp, finely chopped romaine lettuce. Then, unleash your creativity with fresh additions: some creamy avocado slices, sweet corn kernels, juicy tomatoes, tangy olives, fresh cilantro, and a few generous squeezes of fresh lime juice for brightness. To tie all the flavors together, dress your salad generously with this incredible Cafe Rio Creamy Tomatillo Dressing — it’s truly a game-changer and makes for an absolutely satisfying lunch or light dinner!
Storage and Make-Ahead Notes
Storing and Make-Ahead Notes
For the best experience, Navajo Tacos should be enjoyed promptly after assembly. Once the warm Fry Bread is topped with the meat and other taco fixings, it can quickly become soggy. Therefore, plan to serve and eat them immediately.
The savory meat and bean filling, however, is much more forgiving. It can be prepared in advance and stored in an airtight container in the refrigerator for 5-7 days. Reheat gently on the stovetop or in the microwave before serving. The Fry Bread itself does not store well once fried; its unique crispy-chewy texture is best enjoyed fresh.
Make ahead: You can prepare the Fry Bread dough in advance. After mixing, tightly cover the dough (perhaps in a lightly oiled bowl wrapped in plastic wrap) and chill it in the refrigerator until you’re ready to fry. For optimal results, it’s best to use the dough on the same day it has been made to maintain its ideal texture and consistency.
More Delightful Ground Beef Recipes:
Dinner
Ground Beef Stroganoff
Dinner
Ground Beef Ramen
Dinner
Baked Ground Beef Tacos
Pasta And Pizza
Creamy Beef and Shells
Print Recipe
Navajo Taco Recipe
Chelsea Lords
40 minutes
10 minutes
50 minutes
8 servings (1 taco per serving)
Video
Equipment
- Large pan
- Large cast-iron pot
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef (93/7)
- 2 teaspoons minced garlic
- 1 (1-ounce) packet taco seasoning (see note 1)
- 1/2 cup mild picante sauce or salsa
- 1 (16-ounce) can chili beans (undrained, see note 2)
- Toppings as desired (see note 3)
- 2 tablespoons unsalted butter (melted)
- 2-1/3 cup all-purpose flour
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder (not baking soda!)
- 1/2 teaspoon instant yeast
- 1/2 teaspoon salt
- 1 cup milk (I use whole milk)
- 1 tablespoon vegetable oil (plus more for frying)
Instructions
Fry Bread
- Begin by preparing the dough so it can rest while you cook the meat filling. Melt the butter in the microwave, then set it aside to cool to room temperature (it’s crucial that it’s not hot). Gently warm the milk in the microwave until it’s just warm to the touch, but not hot (see note 4). Combine the cooled melted butter and warm milk and set this liquid mixture aside. In a large mixing bowl, add the all-purpose flour, granulated sugar, baking powder, instant yeast, and salt. Whisk these dry ingredients together until well combined. Gradually add the milk and butter mixture to the dry ingredients, stirring with a sturdy wooden spoon until a shaggy dough forms.
- The dough will naturally be rough, slightly shaggy, and fairly sticky; this is perfectly normal and desired. However, it shouldn’t be so sticky that it’s impossible to handle. Lightly flour your hands, then gently gather and knead the dough a few times to form a cohesive ball, being careful not to overwork it, which can lead to tough Fry Bread. Drizzle a tablespoon of vegetable oil into the bowl, turn the dough to coat it lightly, then cover the bowl with a damp kitchen towel. Allow the dough to rest at room temperature while you prepare the meat filling. This resting period is not for rising, but rather to allow the gluten to relax, making the dough pliable and easy to shape.
Meat and Toppings
- While the dough is resting, heat the olive oil in a large pan over high heat. Once the oil begins to shimmer, add the lean ground beef. Allow the beef to sear and brown for a few minutes before crumbling it with a wooden spoon and continuing to cook until it’s browned all the way through. Drain any excess grease. Reduce the heat to medium, then add the taco seasoning mix and minced garlic. Stir continuously for about 1 minute until the mixture becomes very fragrant. Pour in the mild picante sauce (or salsa), scraping the bottom of the pan to release any delicious browned bits. Stir until the sauce is fully incorporated, then add the undrained chili beans. Continue to stir and cook until the beans are thoroughly warmed through. Reduce the heat to low and let the mixture simmer gently, stirring occasionally, until your Fry Bread is ready.
- Pour about 1 inch of vegetable oil into a large, heavy-bottomed cast-iron pot (this helps maintain even heat) and heat it to a precise 350°F. Divide the rested dough into 8 equal portions. A good way to do this is to cut the dough ball in half, then half again to create 4 larger triangular pieces. Then, cut each triangle into two pieces to yield 8 roughly equal triangles. Lightly flour your hands and work with one piece of dough at a time, keeping the remaining portions covered with the damp towel to prevent them from drying out. Hold each piece of dough in your hands and gently work it into a thin, 5-to-6-inch circle by pressing and stretching it outwards with your fingers. Do not use a rolling pin or flatten it on a countertop; the rustic, uneven edges are part of its charm. The thinner the dough, the better, so continue stretching carefully to avoid tearing it.
- Carefully drop only one piece of shaped dough at a time into the fully heated oil. Cook until it turns a beautiful golden brown, which typically takes about 30 seconds to 1 minute per side. (If you’re not using a cast-iron pot, cooking times may be slightly longer). Use two forks or tongs to gently flip the dough halfway through cooking. Once golden and puffed, use a large slotted spoon to remove the fried bread and place it onto a plate lined with paper towels to drain any excess oil. Repeat this process for the remaining dough portions, ensuring the oil temperature stays consistent between batches.
- Arrange the freshly fried Fry Bread on plates. Generously top each piece with equal amounts of the warm, savory meat and bean filling. Now comes the fun part: add your favorite taco toppings! Common and delicious choices include crisp shredded iceberg lettuce, juicy halved cherry tomatoes, thinly sliced black olives, creamy guacamole, cool sour cream, fresh cilantro, and a bright squeeze of lime. Serve your homemade Navajo Tacos immediately and enjoy every flavorful bite!
Recipe Notes
Note 2: You can typically find chili beans conveniently located near other canned beans in most grocery stores. These are usually pinto beans pre-simmered in a mild, seasoned chili sauce. If chili beans (sometimes called ranch-style beans) are unavailable, a can of undrained pinto beans makes a suitable substitute, providing both texture and some liquid to the mixture.
Note 3: Optional toppings include, but are not limited to: crisp shredded iceberg lettuce, juicy halved cherry tomatoes, thinly sliced black olives, rich fresh guacamole, cool sour cream, fragrant fresh cilantro, and bright fresh lime wedges. Customize to your heart’s content!
Note 4: To test the milk temperature for the yeast, simply drizzle a few drops onto the inside of your wrist. It should feel pleasantly warm and comfortable, not hot. If it feels too hot, it will likely kill the yeast; if it’s too cold, the yeast will remain dormant and won’t activate properly. Aim for a comfortable warmth.
Storage: The meat and bean filling can be safely stored in an airtight container in the refrigerator for 5–7 days. However, for the best quality and texture, Fry Bread is always best enjoyed immediately after it has been fried. It does not store well and will become soggy if kept for too long.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.