Navajo walking tacos are a fun, portable meal made by topping a crispy piece of fry bread with seasoned ground beef, beans, cheese, and all your favorite taco fixings. This version uses a simple, no-yeast fry bread that puffs up golden and crisp, sturdy enough to hold a hearty pile of toppings without falling apart. It’s a crowd-pleasing dish that works for weeknight dinners, game day, or camping—and it’s easy to customize for any taste.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (240 ml) warm water
- Vegetable oil, for frying (about 2 cups / 480 ml)
- 1 lb (450 g) ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (120 ml) water
- 1 cup (240 g) refried beans (optional)
- 1 cup (120 g) shredded cheddar cheese
- 1 cup (150 g) diced tomatoes
- 1/2 cup (75 g) shredded lettuce
- 1/2 cup (120 g) sour cream
- 1/4 cup (60 g) salsa or pico de gallo
- 1/4 cup (30 g) sliced black olives (optional)
- Hot sauce, for serving (optional)
Instructions
- Make the fry bread dough: In a large bowl, whisk together the flour, baking powder, and salt. Pour in 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.
- Cook the beef: While the dough rests, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. Drain off excess fat. Stir in the chili powder, cumin, garlic powder, onion powder, salt, pepper, and 1/2 cup (120 ml) water. Simmer for 3–4 minutes, until the liquid has mostly evaporated. Keep warm.
- Heat the oil: Pour about 1 inch (2.5 cm) of vegetable oil into a deep, heavy skillet or Dutch oven. Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, drop a small piece of dough into the oil—it should sizzle and rise to the surface within a few seconds.
- Shape the fry bread: Divide the rested dough into 4 equal pieces. On a lightly floured surface, roll or pat each piece into a rough circle about 6–8 inches (15–20 cm) across and 1/4 inch (0.6 cm) thick. Poke a small hole in the center of each circle with your finger—this helps it cook evenly.
- Fry the bread: Carefully place one dough circle into the hot oil. Fry for 1–2 minutes per side, until golden brown and puffed. Use tongs to flip it once. Transfer to a paper towel-lined plate to drain. Repeat with the remaining dough, keeping the oil temperature steady between batches.
- Assemble the walking tacos: Place each fry bread on a plate or in a bowl. If using refried beans, spread a thin layer over the bread. Top with the seasoned ground beef, then sprinkle with cheese, tomatoes, lettuce, sour cream, salsa, and olives (if using). Serve immediately, with hot sauce on the side.
Tips
- Oil temperature matters: If the oil is too hot, the bread will brown too quickly and stay doughy inside. If it’s too cool, the bread will absorb oil and become greasy. Use a thermometer to keep the oil around 350°F (175°C).
- Don’t overwork the dough: Knead just until smooth—overworking makes the fry bread tough. Letting the dough rest for 10 minutes relaxes the gluten and helps it puff.
- Make it ahead: You can prepare the dough and cook the beef a day in advance. Store the dough in the fridge, covered, and the beef in an airtight container. Fry the bread fresh when ready to serve.
- Substitute the protein: Ground turkey, shredded chicken, or seasoned black beans work well in place of ground beef. If using chicken, cook to an internal temperature of 165°F (74°C) as a safe minimum.
Serving Suggestions
Serve the walking tacos immediately after assembling so the fry bread stays crisp. They’re perfect as a handheld meal—just pick them up and eat. Pair with a side of Mexican rice, grilled corn, or a simple fruit salad. For a lighter option, serve the toppings over a bed of lettuce instead of fry bread.
Variations
- Vegetarian: Skip the meat and use seasoned black beans or lentils. Add extra cheese and avocado for richness.
- Breakfast version: Top the fry bread with scrambled eggs, crispy bacon, and cheese for a hearty morning meal.
- Spicy: Add chopped jalapeños, a drizzle of chipotle crema, or use spicy salsa to turn up the heat.
- Sheet-pan style: Instead of frying, bake the dough circles on a greased baking sheet at 400°F (200°C) for 10–12 minutes, until golden. This yields a slightly less crispy but lower-fat base.
Storage and Reheating
Store leftover fry bread and beef separately in airtight containers in the fridge for up to 3 days. Fry bread is best eaten fresh, but you can reheat it in a 350°F (175°C) oven for 5–7 minutes to restore some crispness. The beef can be reheated in a skillet over medium heat, adding a splash of water if it seems dry. Assemble the tacos only when ready to eat to avoid soggy bread.
Frequently Asked Questions
Can I use self-rising flour? Yes, you can substitute self-rising flour for the all-purpose flour and baking powder. Omit the baking powder and salt, as self-rising flour already contains both.
Why is my fry bread not puffing? The oil might not be hot enough, or the dough was overworked. Make sure the oil is at 350°F (175°C) and handle the dough gently. Also, ensure your baking powder is fresh—old baking powder loses its leavening power.
Can I bake the fry bread instead of frying? Yes, baking is a healthier alternative. Place the shaped dough on a greased baking sheet and bake at 400°F (200°C) for 10–12 minutes, flipping once, until golden. The texture will be more like a flatbread than crispy fry bread.
What is the origin of the walking taco? The walking taco is a popular dish at fairs and events in the American Southwest, often associated with Navajo fry bread. It’s a modern adaptation that combines traditional fry bread with taco toppings, but its exact origins are not clearly documented.
Can I freeze the fry bread? Yes, you can freeze cooked fry bread for up to 2 months. Cool completely, wrap in plastic wrap, and place in a freezer bag. Reheat in a toaster or oven at 350°F (175°C) for 5–7 minutes.
What if I don’t have a thermometer for the oil? You can test the oil by dropping a small piece of dough into it. If it sizzles and rises to the surface within 3–4 seconds, the oil is ready. If it browns immediately, it’s too hot.
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