Indian Fry Bread Tacos (Navajo Tacos) – An Arizona Classic
Crisp on the outside and soft in the center, these Indian fry bread tacos are topped with smoky chipotle ground beef and your favorite fresh toppings for an easy, satisfying meal.
Equipment
- Cast-iron skillet or Dutch oven for frying
Ingredients
For the Seasoned Beef
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 2 cloves garlic finely minced
- 1 pound lean ground beef
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1-2 Chipotle peppers in Adobo sauce to taste
- Salt and pepper to taste
- ¼ cup water
For the Fry Bread
- 2 cups all purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons lard
- 1-2 cups warm water
Instructions
For the Seasoned Beef
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and lightly golden, about 5–7 minutes.
- Stir in the garlic and cook for another minute, just until fragrant.
- Add the ground beef and cook, breaking it up as it browns, until fully cooked through. Drain any excess grease if needed.
- Sprinkle in the chili powder, cumin, paprika, salt, and pepper. Stir to coat the meat evenly.
- Add the chopped chipotle peppers, a spoonful of the adobo sauce, and the water. Stir everything together and let it cook for a few more minutes so the flavors come together.
- Taste and adjust seasoning if needed.
Add just enough water to loosen everything up—you’re not making it saucy, just bringing it together
For the Fry Bread
- In a large bowl, mix together the flour, baking powder, and salt.
- Add the fat and work it into the flour using your fingertips until the mixture looks slightly crumbly.
- Make a well in the center and add warm water a little at a time, mixing with your hands until a soft, slightly tacky dough forms. You may not need all the water.
- Turn the dough out onto a flat surface and knead for a couple of minutes until smooth and no longer sticky.
- Place the dough back in the bowl, rub a little oil or fat over the top, cover, and let rest for 20–30 minutes.
- Heat about 1 inch of oil in a skillet over medium heat until hot.
- Divide the dough into 4 equal pieces and roll each into a ball.
- Flatten each ball and gently stretch it into a round disc. Poke a small hole in the center to help it cook evenly.
- Carefully place the dough into the hot oil. Fry until the edges are golden, then flip and cook the other side until golden.
- Remove and let drain on paper towels, placing them slightly on their side so excess oil can drain off. Repeat with remaining dough.
- Serve warm.
To make the Navajo Tacos
- To make Navajo tacos, top warm fry bread with Black Bean Dip, seasoned taco meat, and whatever toppings you like—lettuce, Pico de Gallo, shredded cheese, Guacamole, or anything else you have on hand.
Notes
When It's Just the Two of Us
I don’t change much—I just scale things back a bit.Ingredients
For the Seasoned Beef:- ½ lb lean ground beef
- ½ cup yellow onion, diced
- 1 clove garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- 1–2 chipotle peppers in adobo, chopped
- Salt and pepper, to taste
- Splash of water
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon fat (shortening or lard)
- ½ to ¾ cup warm water
- Oil for frying (enough for about 1 inch in skillet)
The method stays exactly the same, and everything still comes together just as easily—just on a smaller scale.
Nutrition Facts
Approximate per serving — based on 6 servings| Calories | 700 |
| Total Fat | 38g |
| Saturated Fat | 12g |
| Cholesterol | 75mg |
| Sodium | 720mg |
| Total Carbohydrates | 55g |
| Dietary Fiber | 4g |
| Sugars | 5g |
| Protein | 30g |