Description
Crispy, golden fry bread topped with seasoned ground beef, beans, fresh veggies, and cheese — this Indian Navajo Taco is a fusion of hearty comfort and bold flavor in every bite.
Ingredients
Scale
- 1 pound ground beef
- 1 can (15 oz) kidney beans, drained
- 2 cups shredded lettuce
- 2 medium tomatoes, diced
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green chilies
- 1 small onion, chopped
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water
- Oil for frying
Instructions
- In a large bowl, mix flour, baking powder, and salt. Gradually add warm water to form a soft dough. Knead gently, cover, and let rest for 15 minutes.
- Divide dough into 4–6 pieces and roll each into a 6–7 inch circle.
- Heat oil in a skillet over medium heat (about 350°F). Fry each dough round until golden and puffed on both sides. Drain on paper towels.
- In a separate pan, sauté onion until soft, then add ground beef. Cook until browned, drain excess fat, and stir in kidney beans and green chilies. Simmer for 5 minutes and season with salt and pepper.
- Place each fry bread on a plate. Top with beef and bean mixture, lettuce, tomatoes, and shredded cheese.
- Serve warm and enjoy immediately.
Notes
- Do not overwork the dough — this keeps the fry bread light and fluffy.
- Use vegetarian crumbles or spiced chickpeas for a meat-free version.
- Garnish with sour cream or salsa for extra flavor.
Nutrition
- Serving Size: 1 taco
- Calories: 530
- Sugar: 3g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg