Tacos and Indian Fry Bread


Tacos and Indian Fry Bread


Tacos and Indian Fry Bread will forever and always be one of my favorite foods! Yes, eating healthy is great and all but sometimes we need some all-out comfort food like these Fry Bread Tacos.


With this recipe, you get tender Indian fry bread layered with a seasoned ground beef filling, followed by lots of veggies (think: taco salad), cheese and sour cream. Then olives if you’ve got them.


Homemade Indian Fry Bread Tacos

I grew up on Navajo tacos. I was always so excited when my mom said we were having Navajo tacos for dinner (I was that annoying child who would ask my mom what was for dinner just as we were finishing lunch, or sometimes even they day before. I liked to know the menu).


They’re just so incredibly delicious, you really need to try them for yourself and see! I actually shared this Navajo fry bread taco recipe about 4 1/2 years ago when I first started blogging, but I make these probably once a month so I decided to update the photos.


Another way I make these Navajo tacos, besides the beef filling listed, is just with leftover chili. They both work perfectly as long as you make this simple homemade Indian fry bread recipe — that’s the key to this taco recipe.


Just imagine a pillowy soft yet chewy center encased by a lightly crisp, perfectly fried golden brown exterior. Then it’s generously topped with a deliciously flavorful, browned beef taco filling and all those classic Southwestern toppings.


Such a satisfying taco, to say the least! Try them out and you’ll see why I’ve craved these as long as I can remember.


To Make this Recipe You’Il Need the following ingredients:

Tacos and Indian Fry Bread Recipe


INGREDIENTS


1 Tbsp olive oil

1 lb lean ground beef

1/2 cup yellow onion, diced


2 cloves garlic finely minced

2 tsp chili powder

1 tsp paprika


1/2 tsp cumin

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (14.5 oz) can petite diced tomatoes, drained


1 (4 oz) can diced green chilis

salt and pepper, to taste

For serving


Navajo Fry Bread, recipe follows

Romaine or Iceberg lettuce, chopped

Cheddar or Monterrey Jack cheese (I use a combo of both), grated


Roma tomatoes, diced

sour cream

Other optional toppings I sometimes add


black olives, sliced

avocados, diced

fresh salsa


hot sauce (you could add cayenne pepper to the taco filling as well)

cilantro, chopped

Navajo Fry Bread


2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp active dry yeast


1/2 tsp salt

3/4 – 1 cup warm milk (110 degrees)

1 Tbsp butter or shortening, melted

Vegetable oil, for frying (sometimes I use half olive oil)


DIRECTIONS


Heat olive oil in a large non-stick skillet over medium high heat. Once oil is hot, crumble beef into oil, add onions and cook, stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet (my mom doesn’t drain the fat, she says it gives it more flavor so you can leave it if you’d like). Stir in garlic, chili powder, paprika, cumin, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste. Simmer, uncovered for 10-15 minutes. Using a slotted spoon, spoon mixture over Navajo Fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.


Navajo Fry Bread


In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients. Stir until mixture comes together and forms a ball, dough should be slightly sticky and elastic so add an up to an additional 1/4 cup milk as needed. Cover dough with plastic wrap and allow to rest 10 minutes. Heat 1 inch of oil in a large cast iron skillet to 350 – 360 degrees over stove top. Divide rested dough into 12 equal pieces. Working with floured hands and one piece of dough at a time, roll dough out on a lightly floured surface into a 6 inch circle and gently drop into hot oil, and cook until golden brown 1-2 minutes per side (second side will cook faster). Remove from oil and drain onto a plate or baking sheet lined with paper towels. Serve warm with Navajo Taco topping or for dessert, spread with honey butter.