Navajo Tacos
Golden frybread piled high with seasoned beans, meat, lettuce, tomato, and cheese, a widely loved modern dish built on the Navajo frybread tradition.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Deep skillet
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 27
- carbs
- 50
- protein
- 24
- calories
- 540
Instructions
- 1
Cook the ground beef and onion in a skillet over medium heat. Break the meat into small pieces until browned.
- 2
Stir in the chili powder and cumin. Cook for 1 minute until it smells fragrant.
- 3
Add the mashed pinto beans and a splash of water. Simmer for 10 minutes until thick.
- 4
Make the frybread rounds using the frybread recipe. Keep them warm.
- 5
Place a warm frybread round flat on each plate.
- 6
Spoon the beef and bean mixture generously over each frybread round.
- 7
Top each round with shredded lettuce, diced tomato, and shredded cheese.
- 8
Add a spoonful of salsa on top. Serve right away while the frybread is warm.
Chef's tips
Keep the frybread warm in a low oven so it stays soft. Assemble the tacos right before serving to keep the bread crisp.
Storage
Store components separately; assembled tacos do not store well.
Reheating
Reheat the meat and bean mixture on the stovetop; frybread is best made fresh.
Common mistakes to avoid
- •Waiting too long to add toppings, which makes the cool frybread turn soggy
- •Piling on too many toppings so the frybread breaks under the weight
Serving suggestions
Cooked Navajo Tacos?
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