Navajo Tacos on Fry Bread
Golden fry bread piled high with seasoned ground beef or pinto beans, lettuce, tomato, cheese, and salsa. It's a widely loved dish across southern Utah's Navajo Nation communities and beyond.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Heavy skillet or deep pot
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 29
- carbs
- 48
- protein
- 22
- calories
- 540
Instructions
- 1
Whisk the flour, baking powder, and salt together.
- 2
Stir in warm water until a soft dough forms. Knead briefly, cover, and let rest 15 minutes.
- 3
Brown the ground beef in a skillet and drain excess fat. Stir in taco seasoning and pinto beans, then simmer 10 minutes.
- 4
Divide the dough into 6 balls. Flatten each into a 6-inch round, poking a small hole in the center.
- 5
Heat oil to 365°F in a heavy pot.
- 6
Fry each round 1-2 minutes per side until puffed and golden brown.
- 7
Drain the fry bread on a wire rack.
- 8
Top each fry bread with the meat mixture, lettuce, tomato, cheese, and salsa.
- 9
Serve immediately while the bread is warm.
Chef's tips
Fry the bread in deep enough oil so it puffs evenly. Poke any large bubbles with tongs while frying.
Storage
Store fry bread and toppings separately; refrigerate meat and toppings up to 3 days.
Reheating
Reheat fry bread in a dry skillet over medium heat to re-crisp before assembling.
Common mistakes to avoid
- •Making the dough too thick, which leaves the center doughy after frying
- •Overcrowding the pot, which drops the oil temperature
Serving suggestions
Cooked Navajo Tacos on Fry Bread?
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