Navajo Tacos – Traditional, Hearty, and Flavor-Packed Comfort Food

Let’s Make Delicious Navajo Tacos Together!

Hello friend! Have you ever tried a Navajo taco? If not, you’re in for a real treat. I recently made this recipe, and I just had to share it with you. It’s a perfect combination of crispy, fluffy fry bread topped with savory beef chili and fresh toppings. Whenever I make these, they bring such a cozy, hearty feeling—like a warm hug from the Southwest! Plus, they’re so satisfying and fun to assemble, whether it’s for family dinner or a casual get-together with friends.

Why Navajo Tacos Are a Nutritional Winner

Now, you might wonder, “Is this just comfort food?” Well, yes and no! While fry bread is indulgent, the toppings truly balance things out beautifully. The ground beef provides a good source of protein which helps keep you full, while the beans add even more protein plus fiber which is great for digestion. The fresh veggies—lettuce, tomatoes, onions, and jalapeños—pack in vitamins and antioxidants to keep things light and healthy. And don’t forget the cilantro and lime juice in the pico de gallo, adding a zesty punch without any extra calories.

So, it’s a blend of hearty and fresh that makes these tacos feel like a special treat without being just empty calories. And if you want to make these even healthier, I have some cool ideas coming up for you!

Easy Ways to Make This Recipe Your Own

• Go Lean or Plant-Based: Instead of beef, try ground turkey or chicken for a leaner taco. Or swap for seasoned black beans or lentils to make it vegetarian or vegan-friendly.
• Dairy-Free Options: Skip the cheddar and sour cream or use plant-based cheese and a dollop of coconut yogurt or avocado cream instead.
• Spice It Up or Tone It Down: The jalapeños add a nice kick, but you can leave them out or replace with milder peppers if you prefer it gentle. Or go wild with extra chili powder and a hotter pepper if you love spicy!
• Gluten-Free Swap: You can use a gluten-free flour blend instead of all-purpose flour to make the fry bread gluten-free. It may change the texture slightly, but still delicious!

Step-by-Step Navajo Taco Recipe

Ingredients You’ll Need:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 3/4 cup warm water (add more if needed)
• Vegetable oil (for frying)
• 1 lb ground beef (or bison)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp tomato paste or sauce (optional)
• 1 cup cooked pinto or kidney beans
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup diced white onion
• 1-2 jalapeños or green chilies, diced (optional)
• 1/4 cup chopped fresh cilantro
• 1 cup shredded sharp cheddar cheese
• Sour cream (for topping)

For the Salsa or Pico de Gallo:

• 2 medium tomatoes, diced
• 1/4 cup diced onion
• 1 jalapeño, finely chopped
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• Salt to taste

Instructions:

1. First, mix the flour, baking powder, and salt in a big bowl.
2. Slowly pour in the warm water and stir until dough starts to come together.
3. Turn the dough onto a floured surface and knead it for about 5 minutes until it’s soft and elastic. Cover it and let it rest for 30 minutes. This resting time makes the dough easier to stretch and fry.
4. While the dough rests, heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C) – you can use a thermometer for best results.
5. Divide your dough into 6 to 8 equal parts and gently stretch or roll each into a flat oval or rectangle around 6 to 8 inches long.
6. Carefully fry each piece in the hot oil, flipping once, until they puff up and turn golden brown on both sides — about 2 to 3 minutes per side. Drain them on paper towels to remove extra oil.
7. In another pan, sauté the chopped onion in a tablespoon of oil over medium heat until translucent.
8. Add the minced garlic and ground beef to the onions. Cook until the beef is browned and crumbly.
9. Mix in chili powder, cumin, salt, pepper, and tomato paste or sauce if you’re using it. Let this simmer for 10 to 15 minutes so all the flavors come together. Add a splash of water if it looks too dry.
10. Warm your cooked beans separately on the stove or in the microwave.
11. Prepare your salsa by mixing diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a small bowl. Set aside.
12. Chop your fresh veggies: lettuce, tomatoes, onions, and jalapeños for assembling.
13. Time to build your Navajo Tacos! Start with a piece of fry bread, spread a big scoop of your beef chili, then add beans.
14. Top with the fresh veggies and sprinkle on some sharp cheddar cheese.
15. Finish with a generous dollop of sour cream.
16. Serve immediately with your homemade salsa or pico de gallo on the side. Enjoy every bite!

Helpful Tips to Know

• Don’t skip the resting: Resting the dough is key for a soft, stretchy fry bread.
• Oil temperature matters: Too hot and the fry bread burns; too cool and it gets greasy. Use a thermometer if you can.
• Don’t overcrowd the pan: Fry in batches so each piece gets plenty of room to puff up nicely.
• Make it ahead: You can prepare the chili and salsa a day before, just store in the fridge.
• Keep fry bread warm: If you’re making several, keep them in a low oven (200°F/90°C) wrapped in foil until ready to serve.

Equipment You’ll Need

• Large mixing bowl for the dough
• Measuring cups and spoons
• Large deep skillet or pot for frying
• Tongs or slotted spoon for flipping fry bread
• Thermometer (optional but handy for oil temperature)
• Cutting board and knife for vegetables
• Skillet for cooking ground beef
• Mixing bowl for salsa
• Paper towels for draining fried bread

Frequently Asked Questions

1. Can I use ground turkey or chicken instead of beef? Absolutely! Ground turkey or chicken works great and keeps it lighter.
2. Can I make the fry bread ahead of time? It’s best served fresh and warm, but you can store leftovers in an airtight container and reheat briefly in the oven.
3. What if I don’t have a thermometer? Just heat the oil over medium heat and test by dropping a small dough piece. It should sizzle and rise quickly without burning.
4. Can I freeze the fry bread? You can freeze fry bread by wrapping tight in plastic wrap and foil. Thaw and heat gently in the oven before serving.
5. How spicy is this recipe? The heat depends on your jalapeños and chili powder. You can always adjust or leave out the chilies for milder flavor.

Come Share Your Navajo Taco Creations!

I hope you give this delicious Navajo taco recipe a try soon. I promise it’s totally worth the effort and will become a new favorite in