Navajo Tacos (Indian Fry Bread)

These Navajo tacos are made with a simple flour, salt, baking powder, and water bread and they’re topped with pinto beans, beef, tomatoes, lettuce, and sour cream. They make a great snack or part of a main meal.

The Navajo bread, or Indian fry bread as it’s sometimes known, is really simple to make and it reinforces the beautiful fresh flavor of the dish. The bread puffs up more than a tortilla would, because of the baking powder, but you can top it and roll it up as you would with pitta bread.

The topping is beef, beans, salad veggies, and some sour cream, but that’s just a suggestion. Since fry bread has such a neutral flavor, you can top it with literally anything you want, such as shredded chicken, carnitas, cheese and beans, or even crispy fried fish pieces.

Why You’ll Love the Recipe:

Every component in this recipe is made from scratch so you can just imagine the freshness of flavor. Fry bread makes a change from grocery store taco shells and soft tacos and it’s quick and easy to make. 

How to Serve Them:

Serve these Navajo tacos hot, as soon as they’re ready. If you have bread left over, it pairs well with a homemade chili con carne recipe.

Can You Make Them Ahead?

You can prepare the bread and the beef and bean mixture ahead. Just keep them separate until reheating and assembling.

Storage Instructions:

Leftovers will keep for up to 3 days in an airtight container in the refrigerator. Keep the bread and the toppings separate, otherwise they will go soggy.

Variations and Substitutions:

You can top the Indian fry bread with just about anything you want including carnitas, chicken or even fish or seafood. Add chilies, cheese, beans, or whatever comes to mind. 

Navajo Tacos (Indian Fry Bread)

This Navajo style dish is easy to make in the kitchen but it’s also easy to make if you’re camping and only working with a campfire and basic kitchen supplies. It’s a rustic and simple dish which tastes great.

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Cook Time 25 minutes mins

Course Main

Cuisine Indian

Servings 4

Ingredients

  

1x2x3x

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• ¾ teaspoon salt
• 1 cup warm water
• 1 pound ground beef
• 1 can pinto beans drained
• 2 sliced tomatoes lettuce and sour cream, to serve

Instructions

 

• 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.
• Brown the beef with some salt and black pepper in a skillet, breaking it up with a wooden spoon as it cooks.
• Add the beans and cook for 10 minutes.
  
• Spread the meat mixture over the fry bread and top with tomatoes, lettuce and sour cream, then serve hot.
  

Keyword Indian Fry Bread, Navajo Tacos

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