Navajo Fry Bread Tacos
Fry Bread Tacos
Puffy homemade fry bread topped with seasoned beef, pinto beans, crisp lettuce, tomato, cheddar, and simple taco garnishes.
Navajo fry bread tacos are built on warm rounds of dough that puff and blister in hot oil, then become a sturdy base for savory toppings. The bread should be tender inside, lightly crisp at the edges, and flexible enough to fold around the beef and beans.
This version keeps the toppings familiar and practical: chili-seasoned ground beef, pinto beans, lettuce, tomato, cheddar, sour cream, and salsa. The contrast matters, so add the cool vegetables and cheese after the bread and filling are ready.
Fry bread cooks quickly, so organize the toppings before the dough hits the oil. A heavy skillet, steady medium-high heat, and small batches help the bread brown evenly without turning greasy.
Serve the tacos right away while the bread is still hot. Each person can add salsa, sour cream, and extra lettuce at the table, which keeps the fry bread from softening too quickly.
Nutrition (per serving)
Directions
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1
Whisk the flour, baking powder, and salt in a large bowl. Stir in the warm water until a shaggy dough forms, then knead in the bowl for 1 to 2 minutes until mostly smooth.
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2
Cover the dough and let it rest for 15 minutes while you prepare the toppings and beef filling.
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3
Cook the ground beef and onion in a large skillet over medium-high heat for 6 to 8 minutes, breaking up the meat, until browned and the onion has softened. Drain excess fat if needed.
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4
Stir in the garlic, chili powder, cumin, smoked paprika, oregano, and a pinch of salt. Cook for 1 minute, then add the pinto beans and broth.
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5
Simmer the beef and beans for 5 to 7 minutes, stirring occasionally, until the mixture is saucy but not watery. Keep warm over low heat.
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6
Divide the rested dough into 6 pieces. On a lightly floured surface, pat or roll each piece into a 6-inch round about 1/4 inch thick, making a small slit in the center of each round.
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7
Heat 1 inch of vegetable oil in a heavy skillet to 350°F. Fry one dough round at a time for 1 to 2 minutes per side until puffed and golden brown, adjusting the heat to keep the oil steady.
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8
Transfer each fry bread to a rack or paper towel-lined tray and lightly season with salt while hot.
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9
Top each warm fry bread with the beef and bean mixture, lettuce, tomato, cheddar, sour cream, and salsa. Serve immediately.
Ingredients
- All-Purpose Flour:3 cups
- Baking Powder:1 tablespoon
- Fine Salt:1 1/2 teaspoons
- Warm Water:1 1/4 cups
- Vegetable Oil for Frying:3 cups
- Ground Beef:1 pound
- Yellow Onion, Finely Chopped:1 medium
- Garlic, Minced:2 cloves
- Chili Powder:2 tablespoons
- Ground Cumin:1 teaspoon
- Smoked Paprika:1 teaspoon
- Dried Oregano:1/2 teaspoon
- Pinto Beans, Drained and Rinsed:15 ounces
- Beef Broth or Water:1/2 cup
- Shredded Romaine Lettuce:3 cups
- Diced Tomato:1 1/2 cups
- Shredded Cheddar Cheese:1 1/2 cups
- Sour Cream:1/2 cup
- Salsa:1/2 cup
Tips & Notes
- Do not over-knead the dough; a short rest makes it easier to shape without making the bread tough.
- If the fry bread browns too fast before puffing, lower the heat slightly and wait for the oil to stabilize.
- Keep toppings dry and crisp so the fry bread stays tender instead of soggy.
