Navajo Tacos Fry Bread (Print Version)
Fluffy fry bread topped with seasoned meat, beans, and fresh veggies for a flavorful meal.
# Ingredients You'll Need:
→ Fry Bread
01 -
3 1/2 cups all-purpose flour
02 -
1 tablespoon baking powder
03 -
1 1/2 teaspoons salt
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1 1/2 cups hot water
05 -
Oil for frying
→ Toppings
06 -
2 pounds lean ground beef
07 -
2 packets taco seasoning
08 -
15 ounces kidney beans, drained and rinsed
09 -
Shredded lettuce
10 -
Diced tomatoes
11 -
Sour cream
# Step-by-Step Instructions:
01 -
Combine all-purpose flour, baking powder, and salt in a large bowl. Gradually add hot water and stir with a wooden spoon until a rough dough forms. Cover and let it rest for 1 to 2 hours.
02 -
Divide dough into golf ball-sized pieces. Lightly dust with flour if sticky.
03 -
Roll each dough ball into approximately a 6-inch circle on a lightly floured surface. Cover with a towel or plastic wrap to prevent drying. Stack disks separated by parchment paper if needed.
04 -
In a heavy-bottomed pan, heat oil to about 360°F, approximately 1 inch deep, over medium-high heat.
05 -
Carefully place 1 to 2 disks in hot oil. Fry until puffed and bubbling, about 1 to 2 minutes. Flip and cook the other side until golden brown, 1 to 2 minutes more. Drain on paper towels.
06 -
Brown ground beef in a large skillet over high heat, breaking it apart until no pink remains. Drain excess grease. Add taco seasoning along with any required water per seasoning instructions. Incorporate drained kidney beans and simmer until thickened.
07 -
Top each fry bread piece with seasoned meat mixture. Add desired toppings such as shredded lettuce, diced tomatoes, and sour cream before serving.
# Extra Tips & Details:
01 -
For best results, consume fry bread the day it is made; reheating can affect texture. Dough resting time is essential for ideal elasticity.
02 -
If dough resists rolling, allow it to rest an additional 15 minutes before continuing.
03 -
Fry bread can be served sweet by adding honey, cinnamon, or powdered sugar.