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.
Recipe at a Glance
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Additional Time: 20 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 large Navajo tacos
- Servings: 6
- Difficulty: Intermediate
What Makes This Recipe Work
- 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.
Tools for This Recipe
- 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
Ingredient Notes
- â– All-purpose flour: Provides structure; avoid using bread flour for a chewier texture.
- â– Baking powder: Essential for puffing; ensure it's fresh for best results.
- â– Ground beef: Lean beef is ideal; turkey can be substituted but may need more seasoning.
- â– Pinto beans: Adds creaminess; black beans can be used as a substitute.
- â– Frying oil: Use a neutral oil with a high smoke point; avoid olive oil for frying.
Step-by-Step 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.
- Turn the dough onto a lightly floured work surface. Knead gently for about 2 minutes, just until it becomes cohesive and relatively smooth.
- 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.
- 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 into a round approximately 6–7 inches wide and about ¼ inch thick.
- Pour enough frying oil into a deep skillet to reach a depth of approximately ½ inch. Heat the oil over medium to medium-high heat until it reaches 350–365°F (175–185°C).
- 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.
- 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.
- 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.
- Serve the Navajo tacos while the fry bread is still warm and crisp.
Make-Ahead and Storage Notes
- Store leftover fry bread, beef filling, and fresh toppings in separate airtight containers.
- Refrigerate the cooked beef filling for up to 3–4 days; fry bread lasts up to 2 days.
- Freeze cooked fry bread for up to 2 months, and beef filling for up to 3 months.
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, resulting in a thicker, softer, and crispier texture.
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.
Can I bake the fry bread instead of frying it?
Baking is possible but will not yield the same puffed texture or crisp exterior as frying.
Can I make Navajo Tacos vegetarian?
Yes, replace the ground beef with additional beans or a mixture of black and pinto beans.
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.
Ingredients
Method
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
