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Navajo Tacos (Indian Fry Bread)

Authentic, pillowy Indian Fry Bread topped with savory taco meat and fresh veggies. A family favorite comfort food.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 6 tacos
Course: Dinner, Main Course
Cuisine: American, Native American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Fry Bread Dough
  • 3 cups all-purpose flour
  • 4.5 tsp baking powder
  • 1 tsp kosher salt
  • 1.5 cups warm water or milk approximate
  • 2 cups vegetable oil for frying
Taco Toppings
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1 can pinto beans warmed and drained
  • 2 cups shredded lettuce
  • 1 cup cheddar cheese shredded
  • 2 tomatoes diced
  • 0.5 cup onion diced
  • 0.5 cup sour cream optional

Equipment

  • Large mixing bowl
  • Deep skillet or Dutch oven
  • Slotted spoon
  • Paper Towels

Method
 

  1. In a large bowl, whisk together flour, baking powder, and salt.
  2. Add warm water gradually, mixing until a soft, tacky dough forms. Do not overmix.
  3. Cover the dough and let it rest for 30 minutes.
  4. While dough rests, cook ground beef in a skillet, add taco seasoning, and prepare toppings.
  5. Heat oil in a deep skillet to 350°F (175°C).
  6. Pull golf-ball sized pieces of dough and stretch/roll into 6-8 inch circles. Poke a small hole in the center of each.
  7. Fry dough one at a time, 2-3 minutes per side until golden brown. Drain on paper towels.
  8. Assemble tacos by layering beans, meat, cheese, lettuce, and tomatoes on top of hot fry bread. Serve immediately.

Notes

Ensure oil is at the correct temperature to prevent greasy bread.