navajo tacos

Enjoy these quick and easy Navajo Tacos with a side of Easy Mexican Rice  for a complete meal!

Easy Navajo Tacos

10 count tube of Flaky Dinner Rolls

Refried Beans (warmed up.)

California Avocados (peeled, pitted and diced)

Romaine lettuce

cheddar

tomatoes

sour cream (divided)

onions

tsp chipotle chile peppers

Heat 2-3 inches of oil to 375 degrees F.

With your fingers and hands flatten out each roll to about 1/4 inch thickness (they puff up when fried). Fry one at a time in hot oil, turning the bread over until it is lightly golden brown on each side. Remove from oil and let drain on a paper towel lined plate.

In a small bowl combine 1/2 cup of sour cream with the 1 tsp of chipotle chile peppers in adobo sauce. Blend until combined.

Build your Navajo Tacos by smearing about 1/4 cup of refried beans on the fry bread, followed by a little bit of the spicy sour cream sauce, diced California Avocado, lettuce, shredded cheese, tomato, sour cream, and a little bit of green onions on top.

Enjoy!

Fry bread taco shells are topped with savory shredded chicken, plus your favorite taco toppings like cheese, sour cream, avocado and tomato, plus a creamy cilantro lime dressing.

Easy Fry Bread Chicken Tacos

(16.3 oz.) can refrigerated biscuit dough

Vegetable or canola oil, for frying

chicken

(1 oz.) package taco seasoning mix

water

Optional toppings:

Lettuce

Shredded cheese

tomato

Avocado

Black beans

Sour cream

Salsa

Creamy Cilantro Lime Dressing

Heat about 1 inch of oil in a...

Heat about 1 inch of oil in a large skillet. Remove biscuit dough from can. Press each round of dough into a flat circle. Place dough in hot oil and fry for about 2 minutes per side, or until golden. Remove to a paper towel lined plate and keep warm. Repeat with remaining biscuit dough.

In a medium skillet or saucepan, combine chicken,...

In a medium skillet or saucepan, combine chicken, taco seasoning mix and water. Bring to a simmer and cook for 5-10 minutes, or until liquid is reduced.

Place fried bread onto a plate, then top...

Place fried bread onto a plate, then top with chicken mixture and any desired toppings. Drizzle with Creamy Cilantro Lime Dressing.

Navajo Tacos - A simple yet delicious recipe for homemade fry bread topped with juicy flank steak, cheese, tomatoes, and green onions. A delicious twist on the classic taco, fun  to enjoy with your family!

Navajo Tacos

salt

olive oil

all-purpose flour

yeast

flank steak

taco sauce

salt (or

pepper (or

cumin

chili powder

garlic powder

Mozzarella cheese

lettuce

green onions

cilantro

vegetable oil (for frying bread)

To make the steak mix all the spices together, excluding the taco sauce, and rub over the flank steak on both sides. Grill the steak to your preference, I grilled mine to medium rare. After it's grilled, cover it with aluminum foil and let it rest for about 10 minutes, during which time you can make the dough.

Pour the yeast over the warm water in a small bowl.

In the bowl of your mixer, add the flour and salt and mix. Add the olive oil and using the dough hook, mix for about a min.

Add the yeast mixture to the flour mixture and mix until well incorporated. You can probably get about 6 to 8 tacos out of this dough, so if you're not going to fry all of them, you can freeze half. Cut the dough into about 6 or 8 equal pieces, depending on how big you want each taco and roll each piece with a rolling pin so that it's about 1/4 of an inch in thickness.

In a large frying pan heat enough vegetable oil so that it's 1/2 inch deep. Fry 1 or 2 of the rolled out dough pieces, depending on how big your frying pan is. Fry until golden on both sides. When done place over paper towels.

While the dough is frying, cut the steak into thin slices. Place steak into a bowl and pour taco sauce over and toss so that each piece is fully coated. If you need more sauce, feel free to add more.

To serve, top each piece of fried bread with steak, freshly shredded mozzarella cheese, tomatoes, lettuce, green onions and cilantro.

Homemade Fry Bread and Navajo Tacos will forever and always be one of my favorite foods! Yes eating healthy is great and all but sometimes we need some all-out comfort food like so.&nbsp;Soft and tender fry bread is topped with a hearty, seasoned ground beef mixture and finished with lots of fresh taco toppings. Deeeelicious!

Mom’s Navajo Tacos and Indian Fry Bread

yellow onion, (diced)

garlic finely minced

lb beef

tsp chili powder

tsp cumin

paprika

(15 oz) can dark red kidney beans, drained and rinsed

sauce

(4 oz) can diced green chilis

Salt and pepper, (to taste)

Romaine or Iceberg lettuce, (chopped)

Shredded cheddar or Monterey Jack cheese

Roma tomatoes, (diced)

black olives and chopped cilantro ((optional))

tsp baking powder

tsp rapid rise or active dry yeast

tsp salt

milk ((110 degrees))

butter

Vegetable oil, (for frying)

Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 20 seconds. Scoot mixture to the side then crumble beef into skillet.&nbsp;

Season with salt and pepper and cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.&nbsp;

Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.&nbsp;

Cover and simmer for 10-15 minutes (if you used the tomato sauce you can add in a few tbsp of water to thin a little if needed).&nbsp;

Using a slotted spoon, spoon mixture over fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.

Navajo Taco Filling

In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients.

&nbsp;Stir until mixture comes together and slightly forms a ball, dough should be fairly sticky (if needed you can add in a little more flour or a little more water to reach a good consistency but try not to overwork the dough).

Cover dough with plastic wrap and allow to rest 5 - 10 minutes.&nbsp;

Heat 1 inch of oil in a large cast iron skillet to 350 - 360 degrees over stove top.

Divide rested dough into 8 equal pieces.&nbsp;

Working with floured hands and one piece of dough at a time (keep other pieces covered with plastic wrap), pat dough out on a lightly floured surface into a 6-inch circle and gently drop into hot oil, and cook until golden brown, then flip and cook opposite side until golden brown.

Remove from oil and drain onto a plate or baking sheet lined with paper towels.&nbsp;

Serve warm with Navajo taco filling.*

Navajo Fry Bread

Deliciously crispy on the outside, soft and chewy on the inside, Navajo Tacos made with Indian Fry Bread are topped with a meaty mixture of taco seasoned ground beef and beans, then all the fixings like sour cream, shredded lettuce, cheddar cheese, and tomatoes!

Navajo Tacos (Indian Fry Bread)

baking powder

oil (for frying)

Tablespoon oil

onion

beef

black pepper

red pepper

chipotle chili powder

Shredded lettuce

black olives

Slice avocado

Pico de gallo

Cilantro

In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms.  Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap.  Let the dough rest for 10 minutes. 

Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface.  Keep them covered with plastic wrap while you prepare to fry them.

Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F.  Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.

Indian Fry Bread

In a large skillet, heat the oil over medium-high heat, then add the onions and cook for 2-3 minutes, just until they begin to soften.  Add the meat and brown with the onions.

When the meat is no longer pink, add all of the spices, kidney beans, tomatoes, and chilies, and decrease the heat to medium-low.  Stir everything together, then cover and simmer for 10 minutes, then use to top Indian fry bread for Navajo tacos.

Add any toppings you like to the base of fry bread and taco mixture, piling it high.

Perfect any time, but especially in the Fall are these yummy Navajo Taco&#x27;s. This delicious meal is made on golden pillows of crispy Native American Fry Bread with a rich meaty bean chili and topped with your favorite taco toppings, like cheese, lettuce, tomatoes and sour cream!

Navajo Fry Bread Taco Recipe

Milk

(14 ounce) cans chili with beans

(1 ounce) package taco seasoning

cheddar cheese

olives

sour cream

Place flour, baking powder, and salt in a...

Place flour, baking powder, and salt in a medium bowl. Add milk and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and chill for 30 minutes.

Heat oil to 350 degrees in a deep...

Heat oil to 350 degrees in a deep frying pan or kettle. You'll need at least one inch of oil in the bottom of the pan.

Divide the chilled dough into four equal portions....

Divide the chilled dough into four equal portions. Lightly flour surface. Pat and roll out baseball size pieces of dough to 1/4 inch thickness. Poke a hole in the middle of each disc with your finger or knife (so dough will fry flat). Place dough disc in oil and cook until golden brown, flip over and cook opposite side until golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough.

Place fry bread on paper towel lined plate....

Place fry bread on paper towel lined plate. After fry bread is done top with favorite topping or make Navajo Tacos.

https://mediavine-res.cloudinary.com/video/upload/lqgvb0dfyhx1riaqqz4n.mp4

Perfect any time, but especially in the Fall, are these yummy Navajo Taco’s. This delicious meal is made on golden pillows of crispy Native American Fry Bread with a rich meaty chili and topped with your favorite taco toppings, like cheese, lettuce, tomatoes and sour cream!

Navajo Tacos are perfect for an easy dinner. Simple homemade fry bread topped with chili, lettuce, tomatoes, cheese, onions and sour cream.

flour

sugar

milk

chili ((15 oz each))

Sour cream (ranch

Combine flour, salt, sugar and baking powder. Mix well. Add milk and mix. Roll out on floured surface to about 1/4” thick. Cut into desired shape/size. (I usually make large circles (3”-4” - either trace a small bowl or use a large circle cutter).

In a large wok or skillet, heat 3-4 cups vegetable or canola oil over medium heat to 350°.

Fry each dough circle for about 1 minute on each side or until golden brown on both sides. While frying the dough, put the chili into a separate saucepan and heat over medium heat, stirring occasionally until warmed through.

Top with chili, lettuce, tomatoes, cheese, onions, etc.

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Top 7 navajo tacos recipes from across the web

The most viewed navajo tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Navajo Tacos

Easy Fry Bread Chicken Tacos

Navajo Tacos

Mom’s Navajo Tacos and Indian Fry B...

Navajo Tacos (Indian Fry Bread)

Navajo Fry Bread Taco Recipe

Navajo Tacos

The most viewed navajo tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine