Navajo Fry Bread Tacos

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Soft, golden fry bread serves as the edible plate for these beloved Navajo tacos, layered with seasoned beef, beans, and crisp fresh toppings. Born from the Long Walk era of the 1860s, fry bread became a staple across the Navajo Nation and now anchors countless state-fair and family-style meals. Each pillowy round puffs as it fries, creating the perfect pocket for savory fillings.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 9 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 6 gSugar
• 26 gProtein
• 890 mgSodium
• 520 mgPotassium
• 180 mgCalcium
• 4.5 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Fry Bread

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup warm water (plus 1 tablespoon if needed)
• 2 cups vegetable oil, for frying

For the Beef and Bean Filling

• 1 pound ground beef (80/20)
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup canned pinto beans, drained and lightly mashed

For the Toppings

• 2 cups shredded iceberg or romaine lettuce
• 1 cup diced fresh tomato
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/4 cup sliced green onions

Directions

1. In a medium bowl, whisk together flour, baking powder, and salt. Slowly pour in the warm water and stir with a wooden spoon until a soft, slightly sticky dough forms; knead gently for 1 minute in the bowl and let rest 10 minutes.
2. Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes until translucent, then stir in garlic and ground beef, breaking it apart as it browns for 6 to 8 minutes.
3. Season the beef with chili powder, cumin, salt, and pepper. Fold in the mashed pinto beans and simmer on low for 3 minutes to meld flavors; keep warm.
4. Heat the 2 cups of vegetable oil in a heavy skillet or Dutch oven to 360°F. Divide rested dough into 4 equal balls and pat or roll each one on a lightly floured surface into a 6-inch round about 1/4-inch thick, with a small slit cut into the center of each.
5. Fry one round at a time for about 2 minutes per side, until puffed and deep golden brown. Drain on a paper-towel-lined plate and repeat with remaining dough.
6. To assemble, lay a hot fry bread round on a plate and spoon a generous mound of beef and bean filling into the center.
7. Top with shredded lettuce, diced tomato, cheddar cheese, a dollop of sour cream, and a sprinkle of green onions. Serve immediately while the bread is still warm and pillowy.

Cook’s Notes

• Keep your oil at a steady 360°F; if it is too cool the bread will absorb oil and turn greasy, and if too hot it will brown before puffing.
• The slit cut into the center of the dough helps the bread puff evenly and prevents it from forming a large air bubble that collapses when lifted.
• For a traditional variation, swap the ground beef for shredded slow-cooked mutton or pinto beans only for a vegetarian version.
• Fry bread is best enjoyed the moment it comes out of the oil; reheating in a 350°F oven for 4 minutes restores some crispness.
• Dough hydration can vary by flour brand; add the water gradually and aim for a soft dough that is tacky but not sticky enough to cling to your hands.

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