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EASY Navajo Taco Recipe (30 minutes!)


Easy and delicious Navajo tacos made with crispy fry bread and loaded with your favorite taco toppings. A tasty dinner that the whole family will love!

These tacos are such a fun fusion of cuisines. The Indian fry bread paired with the Mexican taco toppings are a match made in heaven. Some of my other favorite fusions are Mexican stuffed shells, slow cooker taco lasagna and Mexican pizza.

navajo taco with toppings on a white plate

I made this Navajo taco recipe a few weeks ago and they were so good! They brought back such fun memories from my childhood days. My mom always made Navajo tacos for us growing up and I’ve been wanting to recreate them ever since. These were super simple to make and even my whole family loved them.

Sometimes I make my own fry bread, but using biscuit dough is often a bit easier and more convenient. You could even use tostada shells or tortillas if you don’t want to make the fry bread. And if you’re being healthy, just make it into a taco salad. 😉

What is a Navajo taco?

A Navajo taco (or “Indian taco” or “fry bread taco”) is basically a taco on top of Indian fry bread, which has been deep fried until golden brown. The fry bread is crispy on the outside and chewy on the inside and makes the great vessel to add all your favorite taco toppings.

navajo taco meat in pan

How to make Navajo tacos

  1. Cook the taco meat. Brown the hamburger in a frying pan over medium-heat. Add in onion and bell peppers and saute for 3-5 minutes. Then stir in taco seasoning, cumin, chili powder and water. Turn heat to low, then add in rotel and beans. Simmer for 5-10 minutes. S&P to taste.
  2. Make the fry bread. Add oil to small pan and bring to a boil over medium-heat. Pull apart the biscuit dough and flatten to about 1/4 inch thick. Place dough in oil and cook each side until brown, about 30 seconds. Remove with tongs and place on a plate layered with paper towels.
  3. Top and serve! Top with taco meat, then add desired fix-in’s like shredded cheese, lettuce, tomatoes and sliced olives. Dig in!

frying bread dough in oil

Favorite toppings

The topping options are endless! Below are a few that would taste delicious:

Cooking tips

Authentic fry bread

I like to make authentic fry bread from scratch when I have the time, but the premade biscuit dough still works great and tastes super delicious! If you have any leftover fry bread, simply store it in a zip top bag and keep at room temp for 1-2 days. It tastes delicious warmed back up with a small cinnamon butter and honey.

Test if skillet is hot 

Before placing the fry bread dough into the oil, sprinkle a few drops of water on top of the oil. If it pops, it’s hot enough to begin frying. If it doesn’t pop, give it a few more minutes to heat up and then test with water again.

Using leftovers

This recipe is great for using up any leftover taco meat that you’ve made for a previous meal. You can even add leftover chili or taco soup on top – just drain the excess liquid so that your bread doesn’t obtain soggy.

navajo taco with hamburger and sour cream

More tasty taco recipes:

navajo taco with hamburger and sour cream

Course: Main Course

Cuisine: Mexican

Keyword: navajo tacos

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: 399

Easy and delicious Navajo tacos made with crispy fry bread and loaded with your favorite taco toppings. A tasty dinner that the whole family will love! 

  • 1 pound hamburger
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1-2 teaspoons ground chili powder , more to taste
  • 1/2 teaspoon ground cumin
  • 1/4 cup water
  • 10 ounce can rotel tomatoes , or can use diced tomatoes and green chiles
  • 15 ounce can kidney or black beans

Fry Bread

  • 2 1/2 cups vegetable oil
  • 1 can pillsbury biscuits

Optional toppings: tomatoes, cheese, shredded lettuce, olives, salsa, sour cream

  • In a frying pan, brown hamburger over medium-heat. Add onion, red bell peppers and saute for 3-5 minutes. Stir in taco seasoning, cumin, chili powder and water. Turn heat to low and add the rotel and beans. Simmer for 5-10 minutes. Salt and pepper, to taste.

  • In a small pan, add oil and bring to a boil over medium-heat. Sprinkle a few drops of water onto the oil to see if it’s hot. If it pops, it’s alert.

  • Pull apart dough and flatten (about 1/4 inch thick). Place dough in oil and cook each side for about 30 seconds, or until brown. Remove with tongs and place on a plate layered with paper towels.

  • Top fry bread with taco meat and desired fix-in’s.

  • Feel free to make authentic fry bread if preferred. 
  • To store any leftover fry bread, add to a zip top bag and keep at room temp for 1-2 days. 

Calories: 399kcal | Carbohydrates: 23g | Protein: 20g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 106mg | Potassium: 607mg | Fiber: 7g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 21.2mg | Calcium: 53mg | Iron: 3.8mg

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meet Jamielyn Nye

Jamielyn Nye is the creative director and founder of I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. When she’s not creating in the kitchen, Jamielyn loves to chase her four small monkeys and snuggle up on the couch with her man.

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