Description
Navajo Tacos, made with classic Indian Fry Bread topped with seasoned ground beef and fresh toppings, offer a delicious and hearty Southwestern-inspired main course. This recipe combines crispy, golden fry bread with flavorful taco meat, crisp lettuce, juicy tomatoes, melted cheddar cheese, cool sour cream, and zesty salsa for an unforgettable meal.
Ingredients
Scale
Fry Bread Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup warm water
- Vegetable oil for frying
Taco Topping
- 1 pound ground beef
- 1 small onion, diced
- 1 packet taco seasoning
- ½ cup water
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup salsa
Instructions
- Prepare the Dough: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly stir in the warm water until a soft dough forms. Knead lightly on a floured surface for 2 to 3 minutes until the dough is smooth. Cover the dough and let it rest for 30 minutes to relax the gluten and improve texture.
- Shape the Fry Bread: Divide the rested dough into 6 equal portions. Roll each portion into a circle approximately ¼-inch thick, ensuring even thickness for uniform cooking.
- Fry the Bread: Heat 1 to 2 inches of vegetable oil in a deep skillet or frying pan to 350°F (175°C). Carefully fry each dough circle for 1 to 2 minutes on each side until golden brown and puffed. Remove and drain on paper towels to absorb excess oil.
- Cook the Taco Meat: While frying the bread, heat a skillet over medium heat and cook the ground beef with diced onion until browned and fully cooked. Drain any excess fat from the skillet. Add the taco seasoning and ½ cup water, then simmer the mixture for 5 minutes to allow flavors to meld.
- Assemble the Navajo Tacos: Place each piece of freshly fried bread on a plate. Top with a generous portion of seasoned taco meat, followed by shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream, and salsa. Serve warm for best flavor and texture.
Notes
- Fry bread is best served fresh but can be made ahead and reheated in a 350°F oven for a few minutes.
- For variety, substitute taco meat with cooked beans or shredded chicken.
- Maintain the oil temperature around 350°F to ensure crispy, non-greasy fried bread.
- Kneading the dough just until smooth prevents tough fry bread.
