Navajo Fry Bread Tacos (Printer-Friendly)
Fluffy Navajo fry bread paired with savory meat, beans, and fresh toppings for a hearty, flavorful dish.
# What You'll Need:
→ Fry Bread
01 -
3 1/2 cups all-purpose flour
02 -
1 tablespoon baking powder
03 -
1 1/2 teaspoons salt
04 -
1 1/2 cups hot water
05 -
Oil for frying (approximately 1 inch depth)
→ Taco Toppings
06 -
2 pounds lean ground beef
07 -
2 packets taco seasoning
08 -
15 ounces kidney beans, drained and rinsed
09 -
Shredded lettuce
10 -
Diced tomatoes
11 -
Sour cream
# Steps to Follow:
01 -
Combine flour, baking powder, and salt in a large bowl. Gradually add hot water while stirring with a wooden spoon until a rough dough forms. Cover and let rest for 1 to 2 hours.
02 -
Divide dough into golf ball-sized pieces. Lightly dust with flour if sticky.
03 -
On a floured surface, roll each dough ball into a 6-inch diameter disk. Keep disks covered with a cloth or plastic wrap; separate stacked disks with parchment or wax paper.
04 -
Heat oil in a heavy-bottomed pan to approximately 360°F (182°C) to a depth of about 1 inch.
05 -
Fry 1 to 2 dough disks in hot oil for 1 to 2 minutes until puffed and bubbling. Flip gently with tongs and fry an additional 1 to 2 minutes until golden brown. Drain on paper towels.
06 -
In a large skillet, brown ground beef over high heat until no pink remains. Drain excess grease. Stir in taco seasoning, kidney beans, and required water from seasoning packets. Simmer until thickened.
07 -
Top each piece of fry bread with the seasoned meat mixture, then add shredded lettuce, diced tomatoes, sour cream, and any additional desired toppings.
# Extra Suggestions:
01 -
Fry bread is best served fresh and warm; leftovers can be stored in an airtight container for up to 2 days but may lose texture.
02 -
Allow dough disks to rest if they resist rolling out, approximately 15 minutes, to relax gluten.
03 -
For a dessert variation, drizzle leftover fry bread with honey and cinnamon or dust with powdered sugar.