This delicious recipe is made with Navajo fry bread, a simple type of fried bread made with just 4 ingredients. The topping is made with rich beef that’s spiced, beans, Oaxaca cheese, and more. This tasty dish makes a flavorful dinner everyone will rave about and probably ask for again and again!
Pair it with a crisp salad or perhaps some grilled vegetables, or simply enjoy the Navajo fry bread dish as it is. You can use the bread in other recipes, such as paired with homemade chili con carne or chili mac (slightly less authentic but still good!)
And you can vary the topping too. If you don’t want to have beef, you can sub pork carnitas or even shredded chicken. No Oaxaca cheese? No problem – anything goes, even shredded Tex Mex or Mexican blend cheese. And you can omit the beans or use another kind.
Why You’ll Love the Recipe
This mouthwatering recipe is authentic Navajo fry bread topped with a juicy beef mixture that’s seasoned with south of the border flavors, including beans, Oaxaca cheese and anything else you want.
How to Serve It
Enjoy this dish hot, perhaps paired with salad or vegetables.
Want to save this recipe?
Can You Make It Ahead?
You could but it’s best served fresh.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
Drain the canned tomatoes if you want a dryer filling, or use an 8-ounce can of tomato sauce in place of the diced tomatoes if you want.
This delicious Navajo style dish is brimming with incredible flavors. It’s easy to make and everyone is going to love it.
Fry Bread, Beans, Oaxaca Cheese, Ground Beef Green Chili
Ingredients
FOR THE FRY BREAD:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup warm water
FOR THE TOPPINGS:
- 1 pound ground beef
- 1 tablespoon olive oil
- ¾ cup diced yellow onion
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 15- ounce can pinto or kidney beans drained and rinsed, optional
- 4- ounce can diced green chilies drained
- 2 minced garlic cloves
- ½ teaspoon ground paprika
- 14½ ounce can diced tomatoes
- Salt and black pepper to taste
- Chopped lettuce crumbled Oaxaca cheese, diced tomatoes, sliced black olives, cilantro, and/or sour cream, to serve
Instructions
- First make the fry bread. Mix the flour, salt and baking powder in a bowl.
- Pour in the water and mix to make a dough.
- Let it sit for 5 minutes.
- Put the dough on a floured surface and break off golf ball-sized pieces.
- Roll each one out to a ½-inch thick 6-inch round.
- Heat the oil in a 2-inch deep pan and fry each bread disc until puffed up and golden.
- Flip to cook the other side, then drain on paper towels.
- Heat the oil in a large nonstick skillet and saute the onion in there for 2 minutes.
- Add the garlic, green chilies and cook for 20 seconds, then push to the side and add the beef to the skillet.
- Season to taste and cook until the beef is completely browned.
- Drain off the excess grease.
- Stir in the spices, beans, tomatoes, and chilies.
- Add more salt and black pepper if needed.
- Spoon the mixture over the fry bread using a slotted spoon.
- Top with your preferred toppings and serve right away.
