For a spicier chili, add a pinch of cayenne pepper or a dash of hot sauce to the meat mixture. Feel free to customize the toppings to your liking! Diced onions, black olives, guacamole, or salsa would all be delicious additions. Leftover fry bread can be enjoyed as a sweet treat! Drizzle with honey, butter, or sprinkle with sugar and cinnamon for a delightful dessert.
Navajo Tacos
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PREP TIME15 mins
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COOK TIME19 mins
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TOTAL TIME49 mins
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SERVING6 People
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VIEWS27
Experience the warmth and heartiness of traditional Navajo cuisine with these incredible tacos. Crispy, golden fry bread serves as the canvas for a rich, savory chili, creating a symphony of textures and flavors that will transport you to the Southwest. Perfect for a family dinner or a festive gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol47 mg
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Fiber5 g
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Protein21 g
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Saturated Fat5 g
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Sodium1127 mg
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Sugar3 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, whisk together the flour, baking powder, and salt. Gradually pour in the warm water, stirring until just combined. The dough should be slightly shaggy. Cover with plastic wrap and let rest for at least 15 minutes to allow the gluten to relax. (Prep time: 5 minutes. Rest time: 15 minutes)
02
StepWhile the dough rests, prepare the chili. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Stir in the pinto beans, diced tomatoes (with their juices), and chili seasoning. Bring to a simmer and cook for 10 to 15 minutes, or until the chili has thickened slightly and the flavors have melded. (Cook time: 20 minutes)
03
StepLightly grease your hands with oil. Pinch off a piece of dough about the size of a baseball. On a lightly oiled surface, gently press and stretch it with your palms into a round about 4 inches in diameter and 1/2-inch thick. Repeat with the remaining dough. (Prep time: 10 minutes)
04
StepIn a deep fryer or large, heavy-bottomed saucepan, heat vegetable oil to a depth of 2 to 3 inches until it reaches 350°F (175°C). Carefully fry the dough rounds in batches, being careful not to overcrowd the pan, until they are golden brown, puffy, and cooked through, about 2 to 3 minutes per side. Drain on paper towels to remove excess oil. (Cook time: 10-15 minutes)
05
StepWhile the fry bread is still hot, divide it among serving plates. Spoon the chili mixture generously over the top. Garnish with shredded Cheddar cheese, chopped lettuce, and a dollop of sour cream. Serve immediately and enjoy the burst of Southwestern flavors! (Assembly time: 5 minutes)
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RECIPE REVIEWS
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Please Rate
Bethel Mann
Apr 13, 2025I've made these several times now, and they always turn out perfectly. The instructions are clear and easy to follow.
Conner Maggio
Apr 11, 2025I appreciate that this recipe uses simple ingredients that I usually have on hand. It's a great weeknight meal.
Emiliano Rodriguez
Mar 17, 2025My family absolutely loved these tacos. They were a huge hit at our dinner party!
Fanny Johnston
Mar 12, 2025These Navajo Tacos are a comforting and delicious meal that everyone will enjoy!
Bianka Abernathy
Mar 10, 2025This recipe is amazing! The fry bread was so light and airy, and the chili had just the right amount of spice.
Clara Mccullough
Mar 1, 2025The tip about adding fire-roasted corn was genius! It added such a wonderful depth of flavor to the chili.