Name: Homemade Navajo Taco (Indian Fry Bread)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Native American / Southwestern
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; 1 tsp salt; 1 tbsp granulated sugar; 3/4 cup warm water (plus more if needed); 1 tbsp vegetable oil (for the dough); Vegetable oil (for frying); 1 lb ground beef (or ground turkey); 1 packet taco seasoning (or homemade seasoning); 1 can (15 oz) refried beans (optional); Lettuce, shredded; Tomatoes, diced; Cheddar cheese, shredded; Sour cream (optional); Salsa (optional); Jalapeños, sliced (optional)

I love making Homemade Navajo Tacos because they bring together the crispy, airy texture of traditional Indian Fry Bread with flavorful taco toppings. It’s a comforting, satisfying meal that’s perfect for sharing with family or friends.

Ingredients

For the Indian Fry Bread:

2 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

3/4 cup warm water (you may need a little more)

1 tbsp granulated sugar

1 tbsp vegetable oil (for the dough)

Vegetable oil (for frying)

For the Taco Toppings:

1 lb ground beef (or ground turkey for a lighter option)

1 packet taco seasoning (or homemade seasoning)

Lettuce, shredded

1 can (15 oz) refried beans (optional but traditional)

Tomatoes, diced

Cheddar cheese, shredded

Sour cream (optional)

Salsa (optional)

Jalapeños, sliced (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Indian Fry Bread:

In a large bowl, I combine the flour, baking powder, salt, and sugar. I add the vegetable oil and warm water gradually, stirring until a dough forms. If it’s too dry, I add water a little at a time; if sticky, I add flour. Then I knead the dough for 3-4 minutes until smooth.

Next, I divide the dough into 6-8 balls and roll each into a flat disc about 6-8 inches wide.

I heat about 1 inch of vegetable oil in a skillet over medium-high heat. Once hot, I carefully fry each dough disc for 1-2 minutes per side until golden and crispy. I drain them on paper towels to remove excess oil.

Prepare the taco filling:

While frying the bread, I brown the ground beef in a skillet over medium heat, breaking it up with a spoon. After draining any fat, I add the taco seasoning and a little water (if required by the seasoning packet). I simmer it for 5-7 minutes until thickened.

Assemble the Navajo Tacos:

I place a piece of fry bread on each plate, spread refried beans on top if I’m using them, then spoon the seasoned beef over it. Finally, I add shredded lettuce, diced tomatoes, shredded cheese, and any other toppings I want like sour cream, salsa, or jalapeños.

Serve and enjoy:

I serve the tacos hot, enjoying the contrast between crispy bread and fresh, flavorful toppings.

Servings and timing

This recipe makes about 6-8 Navajo Tacos. Preparation and cooking take approximately 40 minutes, making it a great option for a hearty weeknight meal or weekend family dinner.

Variations

I like to switch up the protein with ground turkey or even black beans for a vegetarian version. For toppings, avocado slices or pickled onions add a nice twist. Sometimes, I spice up the fry bread dough by adding a pinch of cumin or chili powder for extra flavor.

Storage/reheating

If I have leftovers, I store the fry bread separately in an airtight container at room temperature for up to 2 days. To reheat, I crisp them up in a hot skillet or oven. The taco filling can be refrigerated for 3-4 days and reheated gently on the stove or microwave. I add fresh toppings just before serving.

FAQs

What is Indian Fry Bread?

Indian Fry Bread is a traditional Native American fried dough, crispy on the outside and soft inside, often used as a base for Navajo Tacos.

Can I make the dough ahead of time?

Yes, I often prepare the dough a few hours ahead and keep it covered at room temperature before frying.

Can I bake the fry bread instead of frying?

While frying is traditional and gives the best texture, baking is possible but results in a different, less crispy texture.

What can I substitute for ground beef?

Ground turkey, chicken, or even lentils work great for a lighter or vegetarian option.

How do I keep the fry bread from getting soggy?

I fry the bread until golden and drain on paper towels, then serve immediately or re-crisp in a hot skillet before assembling the tacos.

Conclusion

Making Homemade Navajo Tacos is a rewarding and delicious way to enjoy the rich flavors and textures of Indian Fry Bread combined with classic taco ingredients. I love how customizable and comforting this meal is, and it always brings everyone together around the table. Give this recipe a try and experience a taste of tradition with a fun twist.

Recipe: