If you crave a dish that combines crispy, golden-fried bread with hearty, flavorful toppings, then you are going to absolutely love this Navajo Tacos (Indian Fry Bread) Recipe. This traditional Native American favorite is much more than just a taco; it’s a celebration of textures and spices wrapped in warm, pillowy fry bread. Every bite offers a perfect crust with a tender inside, topped with a savory ground beef and bean mixture and fresh, zesty garnishes that make it so satisfying and memorable. If you’ve never tried Navajo Tacos, this recipe will quickly become a go-to comfort meal that’s as fun to make as it is to eat.
Ingredients You’ll Need
This Navajo Tacos (Indian Fry Bread) Recipe is delightfully simple but every ingredient plays a crucial role. Each component brings out a balance of flavor, texture, and color — from the fluffy, crispy bread to the rich, spicy meat topping and fresh garnishes that brighten the dish.
- 2 cups all-purpose flour: Using Bluebird flour will give you that authentic fry bread texture classic to Navajo Tacos.
- 2 1/2 teaspoons baking powder: This helps the dough puff up beautifully during frying, creating a light interior.
- 1 teaspoon salt: Essential for seasoning the dough and enhancing overall flavor.
- 1 cup warm water: Gives the dough a pliable consistency perfect for frying.
- 3 cups oil (for frying): Use a neutral oil with a high smoke point to get that crisp, golden finish without burning.
- 1 tablespoon oil: For sautéing the onions and ground beef, adding a flavorful base.
- 1/2 yellow onion (diced): Adds sweetness and depth when caramelized with the meat.
- 1 lb. ground beef: The main protein that carries the hearty taco topping.
- 2 teaspoons chili powder: Creates a warm, smokey spice that defines the flavor profile.
- 1 teaspoon cumin: Brings that earthy warmth central to Southwest dishes.
- 1/2 teaspoon salt: To season the meat perfectly.
- 1/2 teaspoon black pepper: Adds a little heat and sharpness.
- 1/2 teaspoon paprika: Enhances color and smoky undertones.
- 1/4 teaspoon garlic powder: Gives a subtle garlic richness without overpowering.
- 1/8 teaspoon crushed red pepper: Adds a gentle kick for those who like a little spice.
- 1/8 teaspoon chipotle chili powder: Imparts a deep smoky flavor with mild heat.
- 1 (15-ounce) can dark red kidney beans (rinsed and drained): Adds creamy texture and protein, blending seamlessly with the beef.
- 1 (14.5-ounce) can petite diced tomatoes (drained): Give a fresh, juicy contrast to the meat mixture.
- 1 (4-ounce) can mild diced green chilies: Adds gentle heat and a touch of vibrant flavor.
- Sour cream: For cooling the spicy, savory richness with its creamy tang.
- Shredded cheese: Melted over top for that gooey indulgence.
- Diced tomatoes: For freshness and a burst of color.
- Shredded lettuce: Adds crispness and a bright green contrast.
- Sliced black olives: Brings a slight briny tang to the toppings.
- Sliced avocado: Creamy and rich, balancing all the bold flavors.
- Pico de gallo: Fresh, zesty, and colorful garnish to finish.
- Cilantro: Herbaceous freshness that ties every bite together beautifully.
How to Make Navajo Tacos (Indian Fry Bread) Recipe
Step 1: Prepare the Indian Fry Bread Dough
Start by combining the flour, baking powder, and salt in a large mixing bowl. Gradually add the warm water, stirring until the dough just comes together. Knead the dough gently on a floured surface for a few minutes until smooth and elastic. The dough should not be sticky but easy to work with. Let it rest covered while you prepare the meat topping. This resting period helps develop the dough’s soft texture and elasticity—key to perfect fry bread.
Step 2: Fry the Indian Fry Bread
Heat your oil in a deep skillet or pan over medium heat until shimmering and around 350°F (175°C). Divide the dough into 8 equal pieces and gently shape each piece into a flat round about 6 inches across. Carefully drop each round into the hot oil and fry until puffy and golden brown, about 2-3 minutes on each side. Drain on paper towels and keep warm. The fry bread is crispy on the outside yet soft and pillowy on the inside—the perfect base for your Navajo Tacos.
Step 3: Cook the Taco Meat and Beans
While your fry bread is resting, heat 1 tablespoon of oil in a skillet over medium heat. Sauté the diced onions until translucent and fragrant. Add the ground beef and cook until browned, breaking up any clumps. Season the meat with chili powder, cumin, salt, pepper, paprika, garlic powder, crushed red pepper, and chipotle chili powder—this spice blend creates that iconic Southwest flavor. Stir in the rinsed kidney beans, diced tomatoes, and green chilies. Let everything simmer together for about 5 minutes so the flavors meld and the mixture thickens slightly.
Step 4: Assemble Your Navajo Tacos
Place one piece of warm fry bread on a plate and generously spoon the meat and bean mixture over it. Add your favorite garnishes like sour cream, shredded cheese, diced tomatoes, lettuce, olives, avocado slices, pico de gallo, and fresh cilantro. Each topping adds a unique texture and taste that complements the savory fry bread and hearty filling perfectly.
How to Serve Navajo Tacos (Indian Fry Bread) Recipe
Garnishes
The joy of Navajo Tacos comes alive with its toppings. From creamy sour cream cooling the spicy meat to melted shredded cheese adding richness, and fresh diced tomatoes and lettuce bringing brightness and crunch. Don’t forget black olives for a subtle briny pop and slices of avocado for smooth creaminess. Pico de gallo and cilantro sprinkle vibrant color and herbaceous notes, making every bite a delightful adventure.
Side Dishes
Serve these tacos with classic sides like seasoned rice or a simple green salad to keep the meal balanced. You might also love pairing them with a bowl of Southwestern corn chowder or roasted vegetables that echo the spices in the filling. A refreshing margarita or a chilled iced tea makes a great drink companion to round out the feast.
Creative Ways to Present
For a party or family gathering, turn your Navajo Tacos (Indian Fry Bread) Recipe into a taco bar. Lay out the fry breads along with various toppings and let everyone build their own. You can also cut the fry bread into smaller pieces and serve as a shareable appetizer tapas-style. Another fun idea is to layer the ingredients into a Navajo Taco casserole for easy serving and a new twist on the traditional format.
Make Ahead and Storage
Storing Leftovers
Leftover fry bread and taco filling can be stored separately in airtight containers in the refrigerator for up to 3 days. Store toppings like lettuce and avocado separately to maintain their freshness and avoid sogginess.
Freezing
You can freeze the cooked fry bread wrapped tightly in foil or plastic wrap and placed in a freezer bag for up to 1 month. The taco meat mixture also freezes well; cool it completely before freezing in a sealed container for up to 3 months.
Reheating
To reheat fry bread, warm it in a skillet over medium-low heat for a couple of minutes on each side to restore its crispness. The taco meat can be reheated gently on the stove or in the microwave until just heated through. Assemble with fresh toppings just before serving for the best experience.
FAQs
What is Indian Fry Bread?
Indian Fry Bread is a traditional Native American flatbread made by frying dough in hot oil until puffy and golden. It serves as the base for Navajo Tacos, offering a unique texture that is crispy outside and soft inside.
Can I make Navajo Tacos vegetarian?
Absolutely! Simply replace the ground beef with beans, lentils, or a plant-based meat substitute and follow the same seasoning and cooking instructions. The hearty beans and flavorful spices keep it satisfying.
What is the best oil for frying the bread?
Use a neutral oil with a high smoke point such as vegetable, canola, or sunflower oil. This ensures even frying and a crispy finish without imparting heavy flavors.
Can I make the fry bread dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Bring it back to room temperature before frying to get the best texture.
What toppings are traditional on Navajo Tacos?
Traditional toppings include seasoned ground beef, beans, shredded cheese, lettuce, tomatoes, sour cream, and sometimes salsa or diced chilies. Fresh herbs like cilantro add a lovely finish.
Final Thoughts
If you’re looking for a soul-satisfying, fun-to-make dish that brings a bit of Southwest charm to your table, the Navajo Tacos (Indian Fry Bread) Recipe is an absolute winner. It’s a mix of crispy, fluffy fry bread topped with flavorful, comforting fillings and fresh, vibrant garnishes. Whether it’s a casual weeknight dinner or a weekend feast with friends, this recipe invites everyone to enjoy a taste of tradition with every bite. I truly hope you fall in love with it as much as I have!
Print
Navajo Tacos (Indian Fry Bread) Recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
Navajo Tacos, also known as Indian Fry Bread Tacos, feature fluffy, crispy fry bread topped with savory ground beef seasoned with chili and cumin, beans, diced tomatoes, and an array of fresh toppings like shredded cheese, lettuce, avocado, and sour cream. This hearty and flavorful Native American-inspired dish is perfect for a satisfying meal that combines crispy fried bread and zesty taco ingredients.
Ingredients
Fry Bread
- 2 cups all-purpose flour (preferably Bluebird flour to be authentic)
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup warm water
- 3 cups oil (for frying)
Ground Beef Topping
- 1 tablespoon oil
- 1/2 yellow onion (diced)
- 1 lb. ground beef
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper
- 1/8 teaspoon chipotle chili powder
- 1 (15-ounce) can dark red kidney beans (rinsed and drained)
- 1 (14.5-ounce) can petite diced tomatoes (drained)
- 1 (4-ounce) can mild diced green chilies
Toppings
- Sour cream
- Shredded cheese
- Diced tomatoes
- Shredded lettuce
- Sliced black olives
- Sliced avocado
- Pico de gallo
- Cilantro
Instructions
- Prepare the Fry Bread Dough: In a large bowl, whisk together the flour, baking powder, and salt. Gradually add the warm water, stirring until a soft dough forms. Knead gently on a floured surface until smooth and elastic, about 3-4 minutes. Cover the dough with a clean towel and let it rest while preparing the toppings.
- Cook the Ground Beef Topping: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced yellow onion and sauté until translucent, about 3-4 minutes. Add the ground beef and cook until browned, breaking it apart with a spoon. Stir in chili powder, cumin, salt, black pepper, paprika, garlic powder, crushed red pepper, and chipotle chili powder. Mix well to combine all spices with the meat. Add the kidney beans, diced tomatoes, and green chilies, stirring until warmed through. Reduce heat and keep warm.
- Fry the Bread: Heat the 3 cups of oil in a deep skillet or pot to 350°F (175°C). Divide the dough into 8 equal pieces. On a floured surface, gently stretch each piece into a flat, round circle about 6 inches in diameter. Carefully place one piece of dough at a time into the hot oil. Fry each side until golden brown and puffed, about 1-2 minutes per side. Remove and drain on paper towels.
- Assemble the Navajo Tacos: Place a piece of warm fry bread on each plate. Spoon several tablespoons of the ground beef and bean mixture over the bread. Add desired toppings including shredded cheese, lettuce, diced tomatoes, black olives, avocado slices, pico de gallo, sour cream, and sprinkle with fresh cilantro. Serve immediately while the fry bread is still warm and crispy.
Notes
- For authentic flavor, use Bluebird flour if available for the fry bread dough.
- Be careful while frying the bread; oil should be hot but not smoking to avoid greasy bread.
- You can customize the toppings based on preference; add jalapeños or hot sauce for extra heat.
- Leftover fry bread can be reheated in the oven but is best enjoyed fresh and warm.
- This recipe is adaptable to vegetarian by omitting ground beef and using more beans or a meat substitute.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Native American
