Deliciously crispy on the outside, soft and chewy on the inside, Navajo Tacos made with Fry Bread are topped with a meaty mixture of taco seasoned ground beef and beans, then all the fixings like sour cream, shredded lettuce, cheddar cheese, and tomatoes!
Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well. Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes. Roll dough into a ball; place into a plastic bag and let sit for 10 minutes. Separate into 10 balls and roll out each ball of dough to make 10 (4-inch to 6-inch) flat, thin rounds.
In a cast iron skillet, heat oil to 375 degrees F. Place rounds in oil one at a time; cook each side 18 to 35 seconds or until light golden brown. Remove rounds from skillet with a slotted spoon; drain on paper towels.
TACOS
In a large skillet, heat the oil over medium-high heat, then add the onions and cook for 2-3 minutes, just until they begin to soften. Add the meat and brown with the onions.
When the meat is no longer pink, add all of the spices, kidney beans, tomatoes, and chilies, and decrease the heat to medium-low. Stir everything together, then cover and simmer for 10 minutes, then use to top Indian fry bread for Navajo tacos.
Add any toppings you like to the base of fry bread and taco mixture, piling it high.
Nutrition
Calories: 719kcal
Keyword Frybread, Taco
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