A Navajo Taco is a hearty dish made with warm, golden fry bread topped with seasoned meat, beans, crisp lettuce, tomatoes, cheese, and other taco-style toppings. Unlike a traditional tortilla taco, it uses a soft, slightly chewy round of fried dough with a crisp exterior. Also known as an Indian taco, this dish is associated with Navajo (Diné) cuisine and is served in different variations across Indigenous communities in the United States.
This version features homemade fry bread, a savory ground beef and pinto bean filling, and a selection of fresh toppings. The dough requires no yeast and rests for just 20 minutes before frying. Set out the toppings separately so everyone can assemble their taco just before eating.
Why This Recipe Works
- Baking powder gives the fry bread lift. The dough puffs as it fries, creating a crisp golden surface and a tender interior without yeast.
- Resting makes the dough easier to shape. A short rest relaxes the gluten, allowing the dough to stretch without springing back excessively.
- Pinto beans make the beef filling more substantial. Their creamy texture complements the seasoned meat and helps the filling spread evenly over the bread.
- Fresh toppings balance the fried bread. Crisp lettuce, juicy tomatoes, and tangy salsa provide contrast to the warm, rich base.
- Assembling just before serving preserves the texture. Keeping the filling and toppings separate prevents the fry bread from becoming soggy.
Equipment Needed
- Large mixing bowl
- Clean kitchen towel or plastic wrap
- Rolling pin
- Large 12-inch skillet for the beef filling
- Deep, heavy-bottomed 10- or 12-inch skillet for frying
- Deep-fry or instant-read thermometer
- Tongs
- Slotted spoon or spider strainer
- Wire rack set over a rimmed baking sheet
- Sharp knife and cutting board
Ingredients List
For the Homemade Fry Bread
- 3 cups (375 g) all-purpose flour, plus a little extra for shaping
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (5 g) fine salt
- 1 cup (240 mL) warm water, approximately 105°F (40°C)
- 2 tablespoons (30 mL) neutral vegetable oil
- Approximately 3 cups (720 mL) neutral vegetable oil, for frying; the amount needed depends on the skillet
For the Seasoned Beef and Bean Filling
- 1 pound (454 g) lean ground beef
- 1 small yellow onion (about 150 g), finely diced
- 2 medium garlic cloves (about 6 g), minced
- 1 tablespoon (8 g) chili powder
- 1 teaspoon (3 g) ground cumin
- ½ teaspoon (1 g) smoked paprika
- ½ teaspoon (about 1.5 g) kosher salt
- ¼ teaspoon (about 0.5 g) freshly ground black pepper
- 1 tablespoon (16 g) tomato paste
- â…“ cup (80 mL) water
- 1 can (15 ounces / 425 g) pinto beans, drained and rinsed
For the Toppings
- 2 cups (100 g) shredded iceberg lettuce
- 1½ cups (270 g) diced ripe tomatoes
- 1½ cups (170 g) shredded cheddar cheese
- ½ cup (120 g) sour cream
- ½ cup (120 g) prepared tomato salsa
- ¼ cup (15 g) chopped fresh cilantro, optional
- 1 medium jalapeño (about 15 g), thinly sliced, optional
Ingredient Notes and Substitutions
- All-Purpose Flour: All-purpose flour gives the fry bread enough structure to puff while remaining tender. Bread flour contains more protein and can make the bread noticeably chewier. A one-to-one gluten-free flour blend may behave differently during shaping and frying, so it is not a guaranteed direct substitute.
- Baking Powder: Baking powder helps the dough expand when it enters the hot oil. Use fresh baking powder for a lighter texture. Yeast is not a direct substitute because it requires a different dough formula and rising process.
- Ground Beef: Lean ground beef produces a savory filling without leaving too much grease on the fry bread. Ground turkey can be substituted, although its milder flavor may benefit from additional seasoning. Cook either meat thoroughly before serving.
- Pinto Beans: Pinto beans provide a creamy texture and make the filling more substantial. Black beans are a convenient substitute with a slightly firmer texture. For a meat-free variation, omit the beef and use an additional can of beans, adjusting the seasoning to taste.
- Frying Oil: Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil is less suitable because its distinct flavor changes the taste of the bread, and extra-virgin varieties are not ideal for this frying method.
Step-by-Step Instructions
1. Mix the Fry Bread Dough
In a large mixing bowl, whisk together the flour, baking powder, and fine salt.
Pour in the warm water and 2 tablespoons of vegetable oil. Stir with a wooden spoon or your hands until a shaggy dough forms. The mixture should be soft and slightly tacky but not runny.
If dry flour remains at the bottom of the bowl, mix it into the dough with lightly dampened hands.
2. Knead and Rest the Dough
Turn the dough onto a lightly floured work surface. Knead gently for about 2 minutes, just until it becomes cohesive and relatively smooth.
Avoid adding excessive flour or kneading for too long, as this can make the finished bread tough.
Return the dough to the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for 20 minutes.
3. Prepare the Beef Filling
While the dough rests, heat a large 12-inch skillet over medium-high heat. Add the ground beef and diced onion.
Cook for 6–8 minutes, breaking the beef into small crumbles, until the onion softens and the beef is browned. Drain any excess grease if necessary.
4. Season the Beef
Reduce the heat to medium. Add the minced garlic, chili powder, cumin, smoked paprika, kosher salt, and black pepper.
Stir for about 30 seconds, until the garlic and spices become fragrant. Add the tomato paste and cook for another minute, stirring to coat the beef evenly.
5. Add the Beans
Pour in the water and stir in the drained pinto beans.
Simmer gently for 4–5 minutes, until the liquid has mostly reduced and the filling is moist but not watery. The ground beef must reach an internal temperature of 160°F (71°C).
Reduce the heat to low to keep the filling warm while you prepare the fry bread.
6. Prepare the Fresh Toppings
Shred the lettuce, dice the tomatoes, and place them in separate serving bowls.
Set out the shredded cheddar, sour cream, salsa, and optional cilantro and jalapeño. Refrigerate the cold toppings if you are not assembling the tacos immediately.
7. Divide and Shape the Dough
Transfer the rested dough to a lightly floured surface and divide it into 6 equal portions.
Shape each portion into a ball, then flatten it with your hands or a rolling pin into a round approximately 6–7 inches wide and about ¼ inch thick.
Make a small opening in the center of each round with your fingers. This allows steam to escape and helps prevent the bread from developing one enormous air pocket while frying.
8. Heat the Frying Oil
Pour enough frying oil into a deep, heavy-bottomed skillet to reach a depth of approximately ½ inch. Depending on the skillet, you may not need all 3 cups.
Heat the oil over medium to medium-high heat until it reaches 350–365°F (175–185°C).
Use a thermometer to monitor the temperature. Oil that is too cool will produce greasy bread, while excessively hot oil can brown the outside before the center cooks.
9. Fry the Bread
Carefully lower one round of dough into the hot oil, laying it away from you to minimize splashing.
Fry for approximately 1–2 minutes per side, turning once, until puffed and evenly golden brown. Adjust the burner as needed to maintain the oil temperature.
Lift the bread from the oil with tongs or a spider strainer and allow the excess oil to drain.
10. Drain and Finish the Remaining Bread
Transfer the cooked fry bread to a wire rack set over a rimmed baking sheet.
Continue frying the remaining dough, one piece at a time or as many as can fit without crowding the skillet.
The finished bread should have a lightly crisp surface with a soft, cooked center. If the exterior browns too quickly, reduce the oil temperature slightly before frying the next piece.
11. Assemble the Navajo Tacos
Place one warm piece of fry bread on each serving plate.
Spoon approximately one-sixth of the seasoned beef and bean mixture over each round. Add the shredded lettuce, diced tomatoes, and cheddar cheese.
Finish with sour cream, salsa, and any optional toppings.
12. Serve Immediately
Serve the Navajo tacos while the fry bread is still warm and crisp.
For a gathering, arrange the fry bread, beef filling, and toppings separately so guests can assemble their own tacos.
Storage, Freezing, and Make-Ahead Instructions
- Refrigeration: Navajo tacos are best assembled immediately before serving. Store leftover fry bread, beef filling, and fresh toppings in separate airtight containers. Refrigerate the cooked beef filling for up to 3–4 days. Store leftover fry bread in the refrigerator for up to 2 days. Keep lettuce, tomatoes, and other cold toppings separately to preserve their texture. Refrigerate perishable ingredients within 2 hours of preparation, or within 1 hour if the temperature is above 90°F (32°C).
- Freezing: Allow cooked fry bread to cool completely, then separate the rounds with parchment paper and place them in a freezer-safe bag. Freeze for up to 2 months. The seasoned beef and bean filling can also be frozen separately in an airtight, freezer-safe container for up to 3 months. Do not freeze assembled tacos or fresh lettuce and tomato toppings.
- Thawing and Reheating: Thaw frozen fry bread in the refrigerator overnight. Reheat on a baking sheet in a 350°F (175°C) oven for approximately 5–8 minutes, until warmed through and lightly crisp. Thaw the beef filling overnight in the refrigerator, then reheat in a skillet over medium-low heat. Add a small splash of water if the mixture looks dry, and heat it to 165°F (74°C).
- Make-Ahead Preparation: The beef and bean filling can be prepared up to 2 days ahead and refrigerated in an airtight container. You can also measure the dry fry bread ingredients in advance, but combine them with the wet ingredients and fry the dough on the day of serving. Chop the toppings ahead of time and keep them refrigerated in separate containers. Fry the bread shortly before serving for the freshest texture.
FAQ
What is the difference between a Navajo Taco and a regular taco?
A Navajo Taco uses fry bread as its base instead of a corn or flour tortilla. The bread is thicker, softer in the center, and crisp around the edges. It is typically served open-faced with seasoned meat, beans, lettuce, tomatoes, cheese, and other toppings.
Why did my fry bread turn out tough?
Tough fry bread can result from adding too much flour, overworking the dough, or skipping the resting time. Mix and knead the dough gently, keep it slightly soft, and allow it to rest before shaping.
Can I bake the fry bread instead of frying it?
You can bake a similar dough, but it will not have the same puffed texture or crisp, fried exterior. For this recipe, frying is the recommended method.
Can I make Navajo Tacos vegetarian?
Yes. Replace the ground beef with an additional can of drained beans or a mixture of black and pinto beans. Cook the onion, garlic, spices, tomato paste, and beans together, adding water as needed to make a thick, flavorful filling.
Can I prepare Navajo Tacos for a crowd?
Yes. Prepare the filling and toppings in advance, then fry the bread in batches shortly before serving. Keep the bread on a wire rack in a 200°F (95°C) oven for a short time while you finish frying. Set up a toppings station and let guests assemble their tacos.
Ingredients
Method
- In a large mixing bowl, whisk together the flour, baking powder, and fine salt. Pour in the warm water and 2 tablespoons of vegetable oil. Stir with a wooden spoon or your hands until a shaggy dough forms. The mixture should be soft and slightly tacky but not runny. If dry flour remains at the bottom of the bowl, mix it into the dough with lightly dampened hands.
- Turn the dough onto a lightly floured work surface. Knead gently for about 2 minutes, just until it becomes cohesive and relatively smooth. Avoid adding excessive flour or kneading for too long, as this can make the finished bread tough. Return the dough to the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for 20 minutes.
- While the dough rests, heat a large 12-inch skillet over medium-high heat. Add the ground beef and diced onion. Cook for 6–8 minutes, breaking the beef into small crumbles, until the onion softens and the beef is browned. Drain any excess grease if necessary.
- Reduce the heat to medium: Add the minced garlic, chili powder, cumin, smoked paprika, kosher salt, and black pepper. Stir for about 30 seconds, until the garlic and spices become fragrant. Add the tomato paste and cook for another minute, stirring to coat the beef evenly.
- Pour in the water and stir in the drained pinto beans. Simmer gently for 4–5 minutes, until the liquid has mostly reduced and the filling is moist but not watery. The ground beef must reach an internal temperature of 160°F (71°C) . Reduce the heat to low to keep the filling warm while you prepare the fry bread.
- Shred the lettuce, dice the tomatoes, and place them in separate serving bowls. Set out the shredded cheddar, sour cream, salsa, and optional cilantro and jalapeño. Refrigerate the cold toppings if you are not assembling the tacos immediately.
- Transfer the rested dough to a lightly floured surface and divide it into 6 equal portions. Shape each portion into a ball, then flatten it with your hands or a rolling pin into a round approximately 6–7 inches wide and about ¼ inch thick. Make a small opening in the center of each round with your fingers. This allows steam to escape and helps prevent the bread from developing one enormous air pocket while frying.
- Pour enough frying oil into a deep, heavy-bottomed skillet to reach a depth of approximately ½ inch. Depending on the skillet, you may not need all 3 cups. Heat the oil over medium to medium-high heat until it reaches 350–365°F (175–185°C). Use a thermometer to monitor the temperature. Oil that is too cool will produce greasy bread, while excessively hot oil can brown the outside before the center cooks.
- Carefully lower one round of dough into the hot oil, laying it away from you to minimize splashing. Fry for approximately 1–2 minutes per side, turning once, until puffed and evenly golden brown. Adjust the burner as needed to maintain the oil temperature. Lift the bread from the oil with tongs or a spider strainer and allow the excess oil to drain.
- Transfer the cooked fry bread to a wire rack set over a rimmed baking sheet. Continue frying the remaining dough, one piece at a time or as many as can fit without crowding the skillet. The finished bread should have a lightly crisp surface with a soft, cooked center. If the exterior browns too quickly, reduce the oil temperature slightly before frying the next piece.
- Place one warm piece of fry bread on each serving plate. Spoon approximately one-sixth of the seasoned beef and bean mixture over each round. Add the shredded lettuce, diced tomatoes, and cheddar cheese. Finish with sour cream, salsa, and any optional toppings.
- Serve the Navajo tacos while the fry bread is still warm and crisp. For a gathering, arrange the fry bread, beef filling, and toppings separately so guests can assemble their own tacos.
