Easy Navajo Tacos (Indian Fry Bread) topped with seasoned meat, veggies and cheese. Fry bread takes ordinary tacos to the next level!
Place 3 cups flour, baking powder and salt into large bowl. Mix.
Add 1 1/4 cups very warm water to bowl and stir with a large spoon just until combined.
The mixture should be soft, but not sticky. If the dough is wet and sticky, add more flour, a little at a time until dough is still soft, but not wet.
Divide the dough into 6 pieces. Pat out on clean floured surface or between hands that have been dusted with flour. At this point I let the dough rest while cooking the meat filling and preparing the other toppings.
Heat oil in pan to 350 degrees. The oil should be at least 2 inches deep in the pan. Make sure to use a pan that is fairly deep to prevent the oil from bubbling over the edge!
When oil is heated, carefully place the dough into the hot oil one at a time. Make sure the temperature does not drop too much. If placing a piece of dough into the oil makes it stop bubbling, wait to add another piece of dough. I cook two pieces of dough at a time.
Cook on each side until golden. Remove from oil to a paper towel or piece of parchment paper.
Cook the ground beef in a skillet over medium heat. Drain any grease from pan and discard.
Add chopped onion and all seasonings. Cook until onion is softened.
Add one can of beans (small red beans, chili beans, kidney beans or even refried beans). After the meat and bean mixture has cooked a few mintues, use a potato masher and smash down about 1/2 of the beans (optional).
Cook until mixture is heated through. Remove from heat and cover until ready to assemble. This may also be made a day or two ahead and then simply reheated when ready to serve.
Chop all of the topping ingredients and set aside in bowls for easy assembly.
Place warm fry bread on each plate. Let each person place desired toppings to make their own Navajo taco. Serve immediately.
Navajo Tacos are traditionally made with baking powder as the leavening, but many people make them with yeast. Here is the yeast version of Navajo Tacos we like, made with a modified scone dough that is perfect for topping with honey butter or butter and jam, Nutella or just sprinkled with powdered sugar. I recommend using a stand mixer with the paddle or bread hook attachment to make this dough.
Fry Bread (with yeast)