Navajo tacos are a delicious and satisfying dish with roots in Native American cuisine. I first discovered how tasty they are back in college, when they were a cheap and filling cafeteria favorite. A Navajo friend later confirmed that they are indeed a popular Navajo preparation, though variations appear across many Indigenous communities. The basic idea is simple and versatile: seasoned meat and beans piled onto warm fry bread, then topped with fresh vegetables and cheese — in many ways similar to a tostada but with a soft, pillowy base.
What is Indian fry bread?
Fry bread is a quick bread made from a simple dough that is fried until golden and puffy. Some recipes use yeast, but this version relies on baking powder, which means you do not need to wait for a long rise time. The result is tender, slightly chewy bread with a crisp exterior — perfect for holding savory toppings or, alternatively, for serving as a sweet treat with honey or cinnamon sugar.
Main dish or dessert?
This fry bread is adaptable. For main-dish Navajo tacos, divide the dough into four to six pieces and shape into larger discs. If you prefer a sopapilla-style dessert or snack, divide the dough into smaller portions — about twelve pieces — and fry until puffed and golden. The same fry bread can be savory or sweet depending on how you top it.
How to form Navajo fry bread
To shape the dough, gently pat each dough ball back and forth between your hands until it stretches into a round disc about 1/4 inch thick and roughly 8 inches across for larger tacos. A rolling pin works as well, but handle the dough lightly; overworking it can make the bread tough. The dough should be thin enough to fry quickly and puff up as it cooks.
Fry it!
Heat about an inch of oil in a heavy skillet to approximately 375°F (190°C). Fry the dough discs in hot oil until they are golden brown on both sides, turning once. Transfer the cooked pieces to a paper towel–lined plate to drain any excess oil.
Toppings
Once the fry bread is cooked, top it with the prepared meat and bean mixture, shredded lettuce, diced tomatoes, sliced green onions, shredded cheese, and any other preferred toppings. Popular additions include salsa, jalapeños, diced onions, and a dollop of sour cream. For a dessert version, serve the fry bread with honey, cinnamon sugar, or a sprinkle of powdered sugar.
Navajo tacos are colorful, flavorful, and highly customizable. They make a great family meal or a fun dish to prepare for guests. The contrast between the warm, pillowy fry bread and the savory meat and bean topping is what makes this dish so appealing. If you have leftover fry bread, it reheats well in a warm oven or toaster oven to crisp the surface again.
Recipe: Navajo Tacos
Ingredients
Meat and beans
- 1 pound ground beef
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 8 ounce can tomato sauce (use 15 ounces if you prefer a saucier mixture)
- 15 ounce can dark red kidney beans, drained
Toppings
- 1/2 head iceberg lettuce, shredded
- 2 green onions, sliced
- 2 tomatoes, diced
- 1 cup shredded cheddar cheese
- Optional: diced onions, sour cream, salsa, jalapeños
Fry bread
- 2 cups all-purpose flour, plus more if needed
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk, lukewarm
- Vegetable oil, about 1 inch deep for frying
Instructions
- In a large skillet over medium-high heat, brown the ground beef and drain any excess fat. Add the salt, garlic powder, cumin, chili powder, tomato sauce, and drained beans. Stir to combine and heat through, then set aside while you prepare toppings and fry bread.
- Prepare the lettuce, tomatoes, green onions, cheese, and any additional toppings you plan to use. Keep them ready to assemble when the bread finishes frying.
- For the fry bread, whisk together the flour, baking powder, and salt in a bowl. Warm the milk slightly so it is lukewarm, then stir it into the dry ingredients until a soft dough forms. Add a bit more flour if the dough is too sticky.
- Turn the dough onto a lightly floured surface and knead gently until smooth, about 2–3 minutes. Let it rest for 5 minutes.
- Divide the dough into four pieces for large tacos (or into more pieces for smaller fry breads). Shape each piece into a ball and gently flatten by patting between your hands or using a rolling pin to create discs about 1/4 inch thick and 8 inches across.
- Heat oil in a heavy skillet to 375°F (190°C). Fry the dough discs, one or two at a time depending on pan size, until golden brown on both sides. Drain on paper towels.
- Top each warm piece of fry bread with the meat and bean mixture, then add shredded cheese, lettuce, tomato, green onion, and any optional toppings. Serve immediately.
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