Navajo tacos are a beloved Southwestern dish featuring a base of golden, crispy fry bread topped with seasoned ground beef, beans, lettuce, tomato, and cheese. This recipe delivers all the satisfying crunch and savory flavor you crave, while also providing a detailed breakdown of the calories in each component so you can enjoy it with full awareness. It’s a fun, hands-on meal that’s perfect for casual dinners or gatherings.
Ingredients
- For the Fry Bread:
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (6 g) salt
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- 2 cups (480 ml) vegetable oil, for frying
- For the Taco Toppings:
- 1 lb (450 g) ground beef (85% lean)
- 1 tablespoon (15 ml) vegetable oil
- 1 small onion, diced (about 1/2 cup / 75 g)
- 1 packet (1 oz / 28 g) taco seasoning
- 1/2 cup (120 ml) water
- 1 can (15 oz / 425 g) pinto beans, drained and rinsed
- 2 cups (120 g) shredded lettuce
- 2 medium tomatoes, diced (about 1 cup / 180 g)
- 1 cup (120 g) shredded cheddar cheese
- 1/2 cup (120 g) sour cream (optional)
- 1/2 cup (120 ml) salsa (optional)
Instructions
- Make the fry bread dough: In a large bowl, whisk together the flour, baking powder, and salt. Add the warm water and stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 2 minutes, until smooth. Cover with a clean kitchen towel and let rest for 10 minutes.
- Divide and shape: Divide the dough into 6 equal portions. Roll each portion into a ball, then flatten into a disk about 6 inches (15 cm) in diameter and 1/4 inch (6 mm) thick. Poke a small hole in the center of each disk with your finger – this helps it cook evenly and prevents puffing.
- Heat the oil: In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test with a small piece of dough – it should sizzle immediately and float to the surface.
- Fry the bread: Carefully place one dough disk into the hot oil. Fry for 45–60 seconds per side, until golden brown and puffed. Use tongs to flip. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining dough, keeping the oil temperature steady. Set the fry bread aside.
- Cook the beef: In a separate skillet, heat 1 tablespoon of oil over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 5–7 minutes. Drain off excess fat if desired. Add the taco seasoning and 1/2 cup (120 ml) water. Stir and simmer until the liquid is mostly absorbed, about 3–4 minutes. The beef is safe when it reaches an internal temperature of 160°F (71°C) (USDA FSIS safe minimum).
- Warm the beans: In a small saucepan, heat the pinto beans over medium heat until warmed through, about 5 minutes.
- Assemble the tacos: Place a piece of fry bread on each plate. Top with a generous spoonful of seasoned beef, a scoop of beans, shredded lettuce, diced tomatoes, and a sprinkle of cheese. Add sour cream and salsa if desired. Serve immediately while the fry bread is still crisp.
Tips
- Keep the oil at the right temperature: If the oil is too cool, the fry bread will absorb extra oil and become greasy; if too hot, it will brown too quickly and remain doughy inside. Use a thermometer to maintain 350°F (175°C).
- Don’t overwork the dough: Over-kneading will make the fry bread tough. Knead just until smooth, then let it rest – this relaxes the gluten and yields a lighter texture.
- Make it ahead: The fry bread dough can be made a day ahead and stored in the refrigerator in an airtight container. Let it come to room temperature before shaping and frying.
- Common mistake: Skipping the hole in the center – without it, the bread will puff into a balloon and may not cook through. Always poke that hole!
Serving Suggestions
Serve Navajo tacos as a complete meal on their own. For a lighter side, pair with a simple green salad dressed with lime vinaigrette. For a heartier spread, offer extra toppings like sliced jalapeños, black olives, guacamole, or chopped cilantro. This dish is also great for parties – set up a topping bar and let guests customize their own tacos.
Variations
- Vegetarian: Replace the ground beef with 1 can (15 oz / 425 g) of black beans or a plant-based ground meat substitute. Cook with the same taco seasoning and water.
- Chicken Navajo Taco: Use shredded rotisserie chicken or cooked ground chicken instead of beef. If using chicken, cook to 165°F (74°C) (USDA FSIS safe minimum).
- Spicy: Add a chopped chipotle pepper in adobo sauce to the beef while it simmers, or top with fresh jalapeño slices.
- Breakfast version: Top fry bread with scrambled eggs, bacon, and cheese for a hearty breakfast taco.
Storage and Reheating
Store any leftover fry bread and toppings separately in airtight containers in the refrigerator. Fry bread will keep for 2–3 days, and cooked beef and beans for 3–4 days. To reheat, place fry bread on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes until crisp. Reheat the beef and beans in a skillet over medium heat, adding a splash of water to prevent drying. Reheat leftovers to an internal temperature of 165°F (74°C) before serving. Avoid microwaving fry bread – it will become chewy and soggy.
Frequently Asked Questions
How many calories are in a Navajo taco?
A typical Navajo taco made with this recipe has approximately 550–650 calories per serving, depending on the amount of cheese, sour cream, and other toppings you add. The fry bread itself contributes about 250–300 calories, and the beef and beans add another 200–250 calories. To lighten it up, use leaner ground beef, reduce the cheese, and skip the sour cream.
Can I bake the fry bread instead of frying?
Yes, you can bake it for a lower-fat version. Place the shaped dough on a greased baking sheet and bake at 400°F (200°C) for 10–12 minutes, flipping halfway, until golden and puffed. The texture will be more bread-like and less crispy, but it still works well as a taco base.
Why is my fry bread doughy in the middle?
This usually happens when the oil is not hot enough – the bread absorbs oil and cooks slowly, leaving the center raw. Make sure the oil is at 350°F (175°C) and fry each side for 45–60 seconds. Also, don’t make the dough too thick; 1/4 inch is ideal.
Can I use whole wheat flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. The fry bread will be slightly denser, so you may need to add a tablespoon or two of extra water to get the right dough consistency.
What is the traditional history of Navajo tacos?
Navajo tacos are a modern dish that evolved from fry bread, which has a complex history tied to the Navajo people’s displacement in the 19th century. Fry bread itself is a symbol of resilience and adaptation, and the taco version became popular in the mid-20th century as a way to make a filling meal from simple ingredients. Many Native American communities have their own variations.
Can I freeze the fry bread?
Yes, fry bread freezes well. Let it cool completely, then wrap in plastic wrap and place in a freezer bag. It will keep for up to 3 months. Reheat directly from frozen in a 350°F (175°C) oven for 10 minutes, or until crisp.
Related
- Balut: Filipino Fertilized Duck Egg, Served the Traditional Way
- Ready Made Curry Meals: Easy Ways to Serve Them
- Happy Hour in France: What It’s Called and How to Say It
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).