Navajo Tacos with Frybread and Toppings

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Navajo Tacos are a delicious and comforting dish, featuring a crisp, golden frybread base piled high with savory taco toppings. The frybread, slightly crisp on the outside and soft on the inside, provides the perfect foundation for seasoned ground meat, pinto beans, cheese, and fresh vegetables.

  1. Ingredients:

For the Frybread:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup warm water (more if needed)
  • 2 tablespoons vegetable oil (for frying)

For the Taco Toppings:

  • 1 lb ground beef or ground turkey
  • 1 small onion, diced
  • 1 packet taco seasoning (or homemade taco seasoning)
  • 1/2 cup water
  • 1 can (15 oz) pinto beans, drained and heated
  • 1 cup shredded cheddar cheese
  • 1 cup shredded lettuce
  • 1 large tomato, diced
  • 1/4 cup sliced green onions
  • 1/2 cup sour cream
  • 1/4 cup salsa
  • Jalapeño slices (optional)
  • Hot sauce (optional)

Directions:

For the Frybread:

  1. In a large mixing bowl, combine the flour, baking powder, and salt. Gradually add warm water, stirring with your hands or a spoon until a dough forms.
  2. Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth. Divide the dough into 6 equal portions.
  3. Roll each portion into a ball and then flatten each into a round shape about 1/4 inch thick.
  4. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the dough rounds one at a time, cooking for 1-2 minutes per side or until golden brown and crispy.
  5. Remove the frybread from the skillet and drain on paper towels.

For the Taco Toppings:

  1. In a large skillet, cook the ground beef or turkey over medium heat until browned. Add the diced onion and cook until softened, about 3 minutes.
  2. Stir in the taco seasoning and water, then simmer for 5-7 minutes until the meat is cooked through and the sauce thickens.
  3. While the meat is cooking, warm the pinto beans in a small saucepan over low heat.

Assembly:

  1. Place a piece of frybread on each plate.
  2. Top the frybread with a generous layer of seasoned meat, followed by a spoonful of warm pinto beans.
  3. Add shredded lettuce, diced tomato, green onions, and a sprinkle of cheddar cheese.
  4. Finish with a dollop of sour cream, salsa, and optional jalapeños or hot sauce for added heat.
  5. Serve immediately and enjoy your delicious Navajo tacos!

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 600 kcal | Servings: 6 servings

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