Navajo Tacos Recipe
Navajo tacos are a delightful twist on traditional tacos, featuring a fluffy, frybread base instead of a tortilla. Piled high with seasoned beef, beans, lettuce, cheese, and all your favorite toppings, these tacos are not only bursting with flavor but are also incredibly easy to make. Perfect for a quick weeknight dinner or a casual gathering with friends, Navajo tacos will bring warmth and joy to your table.
Why You’ll Love This Recipe
- Easy to make: With minimal ingredients and straightforward steps, this recipe is perfect for cooks of all levels.
- Customizable: You can personalize your tacos with your favorite toppings and fillings.
- Comfort food: The combination of warm frybread and savory toppings is sure to please everyone!
- Great for gatherings: Make enough for a crowd and let everyone build their own taco masterpiece.
- Quick clean-up: Since it’s a single-plate meal, you’ll have less mess in the kitchen.
Ingredients
- Ground beef: The star protein for these tacos. Substitute with turkey, chicken, or beans for a vegetarian option.
- Taco seasoning: For that classic taco flavor. You can use homemade or store-bought seasoning.
- Pinto beans: Adds creaminess and heartiness. Black beans can work too if you prefer.
- Frybread: This gives the tacos their unique flair. You can also use store-bought flatbreads in a pinch.
- Shredded lettuce: For a refreshing crunch. You can swap it with arugula or spinach if desired.
- Diced tomatoes: Adds juiciness and freshness. Feel free to use pico de gallo for extra flavor.
- Shredded cheese: You can’t go wrong with cheddar or Monterey Jack. Use a dairy-free cheese if needed.
- Salsa: A zesty topping that complements the flavors perfectly. Choose mild or spicy based on your preference.
- Sour cream: For a creamy, tangy finish. Greek yogurt is a great substitute for a lighter option.
- Avocado or guacamole: Adds richness and creaminess that pairs beautifully with the other toppings.
Full measurements are in the recipe card below.
How to Make the Recipe
-
Prepare the Frybread: In a large bowl, mix flour, baking powder, and salt. Gradually add water until a soft dough forms. Knead for a few minutes, then divide into equal balls. Flatten each ball into a round shape.
-
Fry the Bread: Heat vegetable oil in a deep skillet over medium heat. Fry each dough round for about 2-3 minutes on each side or until golden brown. Remove and let drain on paper towels.
-
Cook the Beef: In a separate pan, brown the ground beef over medium heat. Drain excess fat if necessary. Mix in the taco seasoning and a splash of water, cooking for another minute until flavorful.
-
Warm the Beans: In a small pot, heat the pinto beans over low heat until warmed through. You can mash them slightly for easier spreading.
-
Assemble the Tacos: On each piece of frybread, spread a layer of beans, followed by the seasoned beef. Top with lettuce, tomatoes, cheese, and drizzle salsa and sour cream on top.
-
Serve: Enjoy these delicious Navajo tacos warm and fresh!
Pro Tips for Making the Recipe
- Don’t overcrowd the frying pan: Fry the bread in batches to ensure even cooking and crispiness.
- Use a thermometer: Aim for the oil temperature to be around 350°F for perfectly crispy frybread.
- Make your own seasoning: Combine cumin, chili powder, garlic powder, and onion powder for a fresh, homemade taco seasoning.
- Pre-cook your toppings: For a heartier taco, consider sautéing your veggies before adding them.
- Experiment with spices: Don’t be afraid to add your favorite spices or herbs to the ground beef for a more personalized flavor.
How to Serve
Navajo tacos can be served as is, or you can add a side of Mexican rice or a fresh green salad. For an extra kick, provide jalapeños or a variety of hot sauces. Everyone loves a taco bar, so let guests choose their own toppings!
Make Ahead and Storage
- Fridge Storage: Keep leftover beef and beans in airtight containers in the fridge for up to 3 days. Frybread is best enjoyed fresh but can be stored at room temperature for a short time.
- Freezing: The cooked ground beef and beans freeze well! Store them in freezer-safe containers for up to a month. Frybread is best made fresh for the best texture.
- Reheating Tips: Reheat stored beef and beans on the stovetop or microwave until heated through. For frybread, a quick toast in a toaster oven can help regain some crispiness.
FAQs
Can I make frybread ahead of time?
Yes, you can prepare the dough in advance and store it in the fridge for a few hours. Fry it fresh before serving for the best taste.
Can I make this recipe vegetarian?
Absolutely! Substitute the ground beef with more beans, lentils, or even sautéed vegetables.
How do I store leftovers?
Store the beef and beans in separate containers in the fridge, and keep the frybread at room temperature.
What other toppings can I use?
You can get creative with toppings! Shredded carrots, sliced olives, or even corn make great additions to your Navajo tacos.
Navajo Tacos
Ingredients
Method
- In a large bowl, mix flour, baking powder, and salt. Gradually add water until a soft dough forms. Knead for a few minutes, then divide into equal balls. Flatten each ball into a round shape.
- Heat vegetable oil in a deep skillet over medium heat. Fry each dough round for about 2-3 minutes on each side or until golden brown. Remove and let drain on paper towels.
- In a separate pan, brown the ground beef over medium heat. Drain excess fat if necessary. Mix in the taco seasoning and a splash of water, cooking for another minute until flavorful.
- In a small pot, heat the pinto beans over low heat until warmed through. You can mash them slightly for easier spreading.
- On each piece of frybread, spread a layer of beans, followed by the seasoned beef. Top with lettuce, tomatoes, cheese, and drizzle salsa and sour cream on top.
- Enjoy these delicious Navajo tacos warm and fresh!
