Navajo Tacos with Fry Bread

Navajo Tacos bring a fun and delicious twist to classic taco nights with their soft, fluffy homemade fry bread serving as the base. These Indian Tacos offer a satisfying and hearty meal that combines golden fried bread with seasoned meat, beans, and fresh toppings, perfect for feeding a crowd or enjoying as a comforting dinner.

I first made these during a family gettogether and everyone loved how different and delicious the fry bread was. Now Navajo Tacos are a regular request at our house for taco night.

Ingredients

• Allpurpose flour: the foundation of light and fluffy fry bread choose unbleached for better flavor
• Baking powder: gives the fry bread a nice puff and airy texture
• Salt: brings out the flavors in the dough use fine sea salt if possible
• Hot water: warms the dough and helps it come together smoothly
• Oil for frying: a neutral oil like vegetable or canola ensures even frying and a crisp crust
• Lean ground beef: the classic protein choice for a savory taco filling look for 90 percent lean for less grease
• Taco seasoning: adds bold southwestern flavor fresh or homemade works great too
• Kidney beans: add hearty texture and fiber rinse canned for best results
• Shredded lettuce, diced tomatoes, sour cream: fresh toppings to brighten and balance the rich fry bread and meat

Instructions

Spoon 1: Mix the Dough:

In a large bowl combine the all purpose flour baking powder and salt. Slowly pour in the hot water while stirring with a wooden spoon until it forms a rough dough. Cover the bowl with a clean towel and let the dough rest for 1 to 2 hours to relax the gluten which makes rolling easier.

Spoon 2: Shape the Dough Balls:

Break off pieces of dough about the size of a golf ball. Lightly dust your hands with flour to prevent sticking and roll each piece into a smooth ball. If dough feels sticky sprinkle your work surface with a little flour to handle better.

Spoon 3: Roll the Dough Disks:

On a lightly floured surface use a rolling pin to flatten each dough ball into a disk roughly 6 inches in diameter. Keep the disks covered with a cloth or plastic wrap while you work to prevent drying out. You can place parchment or wax paper between disks if stacking.

Spoon 4: Heat the Oil:

Pour about an inch of oil into a heavybottomed pan and heat it over medium high until reaching 360 degrees Fahrenheit. A kitchen thermometer helps get the ideal frying temperature for perfect crispy yet tender fry bread.

Spoon 5: Fry the Bread:

Carefully lower 1 or 2 dough disks at a time into the hot oil. Cook for 1 to 2 minutes until the dough puffs and bubbles then gently flip with tongs and fry for another 1 to 2 minutes until golden brown on both sides. Remove the fry bread and drain on paper towels to remove excess oil.

Spoon 6: Prepare the Taco Meat:

In a large skillet over high heat brown the ground beef breaking it apart until fully cooked and no pink remains. Drain any grease. Add taco seasoning along with any water called for on the package then stir in the rinsed kidney beans. Simmer a few minutes until thickened and flavorful.

Spoon 7: Assemble the Navajo Tacos:

Place each piece of warm fry bread on a plate and top with the seasoned meat and bean mixture. Add your favorite taco toppings like shredded lettuce diced tomatoes black olives and a dollop of sour cream. Serve immediately for the best texture and flavor.

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My favorite part is the fry bread itself — it’s a satisfying mix of crispy outside and soft inside, a texture you don’t often find in everyday breads. I have fond memories of making these with family everyone taking turns rolling dough and piling on their favorite toppings, laughter filling the kitchen.

Storage Tips

Store fry bread in an airtight container at room temperature for up to two days but leftovers tend to lose their soft texture and crispiness. If you must save them reheat briefly in a hot skillet to bring back some crunch. The taco meat can be refrigerated separately for up to three days and reheated gently with a splash of water to keep it moist.

Ingredient Substitutions

Whole wheat flour can be used instead of all purpose flour for a nuttier flavor and more fiber though the texture will be denser. Milk or dairy free milk can replace hot water in the dough to create a richer taste. Use ground turkey or shredded chicken instead of beef for a lighter protein option. Refried beans work well in place of kidney beans for a creamier texture.

Serving Suggestions

Serve with classic Tex Mex sides like Mexican rice refried beans or a vibrant corn salad. Fresh homemade guacamole and salsa or pico de gallo add brightness and acidity that balance the hearty fry bread. A cold cerveza or lime infused sparkling water pairs nicely if you want a festive touch.

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These Navajo Tacos are a crowd pleasing comfort food that can be customized to suit any palate. Make a double batch when hosting because they disappear fast.

Frequently Asked Questions About Recipes

→ What is fry bread made of?

Fry bread is made from all-purpose flour, baking powder, salt, and hot water, mixed into a dough and fried until puffed and golden.

→ How do you keep fry bread soft?

Letting the dough rest for 1-2 hours and frying at the right temperature ensures soft, fluffy fry bread with a golden crust.

→ Can fry bread be served sweet?

Yes, fry bread can be enjoyed with sweet toppings like honey, cinnamon, and powdered sugar for a delicious dessert variation.

→ What toppings complement fry bread tacos?

Seasoned meat, beans, fresh lettuce, tomatoes, sour cream, and cheeses like white queso work well to enhance flavors.

→ How should leftovers be stored?

Store fry bread in an airtight container for 1-2 days, though reheating may affect its softness and texture.