Description
Navajo Tacos are a hearty and flavorful Southwestern dish featuring seasoned ground beef chili served over crispy, fried biscuit dough ‘fry bread.’ Topped with fresh vegetables, cheese, sour cream, salsa, and guacamole, this comforting recipe combines bold flavors and textures for a satisfying meal perfect for family gatherings or casual dinners.
Ingredients
Scale
For the Navajo Taco Meat/Chili
- 1 pound lean ground beef
- 1 can (28 ounces) diced tomatoes (undrained)
- 1/4 cup light brown sugar
- 2 Roma tomatoes (diced)
- 1 teaspoon onion powder
- 1 packet (1 ounce) chili seasoning
- 1 can (6 ounces) tomato paste
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 can (15 ounces) black beans (drained then rinsed)
- 1 can (15 ounces) pinto beans (drained then rinsed)
For the Bread and Toppings
- Vegetable or Avocado Oil (for frying, enough to fill skillet 1/2 full)
- 1 can (16.3 ounces) refrigerated jumbo biscuit dough
- Lettuce (shredded, for topping)
- Cheese (shredded, for topping)
- Sour cream (for topping)
- Salsa (for topping)
- Guacamole (for topping)
- Sliced olives (for topping)
Instructions
- Prepare the Navajo Taco Meat/Chili: In a large saucepan over medium-high heat, cook and crumble the ground beef until browned. Drain off any excess grease. Add the diced tomatoes with their juice, light brown sugar, diced Roma tomatoes, onion powder, chili seasoning packet, tomato paste, ground cumin, chili powder, black beans, and pinto beans. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 1 hour, stirring occasionally to develop deep flavors.
- Heat the Oil for Frying Bread: In a large skillet, pour in enough vegetable or avocado oil to fill the pan halfway (about 1-2 inches deep). Set the heat to medium-low and heat the oil until it reaches 350°F (175°C). Use a thermometer to ensure the correct temperature for frying—this is critical for achieving perfectly crispy and golden fry bread.
- Prepare the Fry Bread Dough: Remove the refrigerated jumbo biscuit dough from the can. Press each biscuit into a flat circle, about 5-6 inches in diameter. If using frozen roll dough as an alternative, thaw fully, press two rolls together, and shape into a similar flat circle for an adequate base.
- Fry the Bread: Carefully place each dough circle into the hot oil. Fry for 2 minutes on each side, or until the bread is golden brown and cooked through. Use tongs to flip the bread gently. Once fried, remove each piece from the oil and place it on paper towels to drain off excess grease. Repeat this process until all the dough circles are fried.
- Assemble the Navajo Tacos: Place one piece of fry bread on a serving plate. Spoon approximately 1/2 cup of the prepared chili meat mixture over the bread. Top with shredded lettuce, cheese, sour cream, salsa, guacamole, and sliced olives according to your preference. Serve immediately while the bread is warm and crispy.
Notes
- Ensure the oil is at the correct temperature before frying to avoid greasy or undercooked bread.
- You can customize taco toppings based on personal preferences.
- Simmering the chili for an hour enhances the depth of flavor.
- Drain and rinse canned beans to reduce excess sodium.
- For a spicier taco, add extra chili powder or fresh jalapeños.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southwestern American
