Navajo Tacos recipe

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Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup warm water
1 pound ground beef
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (1.25 ounce) package chili seasoning (such as McCormick®)
vegetable oil (such as Crisco®) for frying

Nutrition Info

424.9 calories
carbohydrate: 44.7 g
cholesterol: 47.3 mg
fat: 17.7 g
fiber: 4.7 g
protein: 21 g
saturatedFat: 4.7 g
servingSize: -
sodium: 1127.1 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix flour, baking powder, and salt together in a large bowl. Pour in water, stir dough until just combined. Cover with plastic wrap and let rest, about 15 minutes.

  2. Heat a large skillet over medium heat. Add ground beef, cook and stir until browned, about 5 minutes. Drain off grease. Stir in pinto beans, diced tomatoes with their juices, and chili seasoning until well-blended. Simmer until chili flavors combine, 10 to 15 minutes.

  3. Grease your hands lightly with oil and pinch off a piece of dough about the size of a baseball. Press it with your palms into a round about 4 inches in diameter and 1/2-inch thick. Repeat with remaining dough.

  4. Heat oil to a depth of 2 to 3 inches in a deep fryer or large saucepan. Fry dough rounds in batches until well-browned, puffy, and cooked through, 2 to 3 minutes per side. Drain on paper towels.

  5. Divide fry bread among serving plates while still hot. Spoon chili mixture on top.

Recipe Yield

6 tacos

Recipe Note

A traditional Indian fry bread topped with a chili-style meat and bean mixture and taco-type toppings like shredded Cheddar cheese, chopped lettuce, and sour cream. A family favorite. Serve the leftovers as dessert with honey, butter, or sugar and cinnamon.

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