Navajo Tacos

Ingredients You’ll Need

• Indian Fry Bread Dough: All-purpose flour, salt, baking powder, dry milk, and warm water make a soft dough that fries up golden and pillowy.
• Oil for Frying: Vegetable oil or canola oil both work well because they have a mild flavor and can handle the heat.
• Chili: I like using our Easy Homemade Chili, but canned chili works great when you need a shortcut.
• Ground Beef: Seasoned ground beef makes the tacos extra hearty, especially when mixed with chili or beans.
• Cheddar Cheese: Freshly shredded cheddar melts better and tastes better than pre-shredded cheese.
• Lettuce: Shredded lettuce adds a fresh crunch on top of the warm chili and fry bread.
• Tomatoes or Pico de Gallo: Fresh tomatoes or pico add color, texture, and a little brightness.
• Sour Cream: A spoonful of sour cream cools everything down and makes each bite creamy.
• Olives and Salsa: These are optional, but I love the salty olives and the extra flavor from fresh homemade salsa.
• Extra Toppings: Avocado, guacamole, green onions, onions, ranch dressing, or jalapeños are all great if you want to set up a topping bar.

Ingredient Additions and Substitutions

• Use biscuit dough: If you are short on time, refrigerated biscuit dough can be flattened into circles and fried like fry bread.
• Use frozen roll dough: Thawed frozen dinner rolls work well for mini Navajo Tacos. Let them rise, flatten them into discs, and fry.
• Use pizza dough: Pre-made pizza dough can also work in a pinch. Roll it thin before frying so it cooks evenly.
• Use beans: Pinto beans, kidney beans, black beans, or refried beans can be added with the chili or ground beef.
• Use taco meat: Instead of chili, you can top the fry bread with seasoned ground beef and beans.
• Use shredded chicken: Shredded chicken is a great option if you want something different from beef.
• Use leftover chili: Leftover chili is one of my favorite shortcuts. If it is thin, use a slotted spoon so the fry bread doesn’t get soggy.
• Make it spicy: Add jalapeños, hot salsa, crushed red pepper, or chipotle chili powder.
• Make extra fry bread: Any leftover Indian Fry Bread is so good with honey, butter, cinnamon sugar, or powdered sugar.

How to Make Navajo Tacos

1. Make the fry bread dough. Combine the flour, salt, baking powder, dry milk, and warm water in a large bowl. Mix until a soft dough forms. Add a little more flour if the dough is too sticky.

2. Shape the dough. Divide the dough into equal balls, then flatten each one into a thin circle on a floured surface. You can use a rolling pin, but I like using my hands too because it keeps the fry bread tender.

3. Fry the Bread. Heat the oil to 350 to 375 degrees. Fry each piece of dough until golden brown on one side, then flip and cook the other side. Big bubbles are normal and make the fry bread even better.

4. Drain and keep warm. Place the fried bread on a paper towel-lined plate to drain off extra oil. Keep the fry bread warm in a 200-degree oven while you finish the rest.

5. Prepare the toppings. Warm the chili or cook your seasoned ground beef. Shred the lettuce, dice the tomatoes, shred the cheese, and set out the sour cream, olives, salsa, and any extra toppings.

6. Build the Navajo Tacos. Place one piece of Indian Fry Bread on a sturdy plate. Top with chili, cheese, lettuce, sour cream, tomatoes, olives, salsa, and any other toppings you love. Serve right away.

Recipe Tips

• Keep the oil hot: Fry bread cooks best around 350 to 375 degrees. If the oil is too cool, the bread can soak up too much oil.
• Don’t overwork the dough: Mix just until the dough comes together. Overworking it can make the fry bread tough.
• Cover the dough if it rests: If you let the dough sit while the oil heats, cover it with plastic wrap or a clean towel so it doesn’t dry out.
• Shape with your hands for softer fry bread: A rolling pin works, but gently stretching the dough by hand can help keep it light and fluffy.
• Drain the fry bread well: A paper towel-lined plate helps remove extra oil.
• Use a sturdy plate: Navajo Tacos are big and messy, so flimsy plates are not your friend here.
• Serve right away: Fry bread is at its best when it is warm and fresh.
• Set up a topping bar: This is the easiest way to serve Navajo Tacos to a group. Everyone can build their own.

Frequently Asked Questions

Make Ahead and Storage

The chili or taco meat can be made a day or two ahead of time and stored in the refrigerator. Reheat it on the stovetop or in the microwave before serving.

The Indian Fry Bread is best fresh and warm, but you can keep it warm in a 200-degree oven while you finish cooking the rest. If you have leftovers, store them in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days.

To reheat fry bread, warm it in the oven or air fryer until heated through. I don’t love microwaving it because it can get soft and chewy instead of crisp around the edges.

For best results, store the fry bread, chili, and toppings separately. Once a Navajo Taco is assembled, it is best eaten right away.

Pairing Ideas

Navajo Tacos are really a full meal on their own, so I usually keep the sides simple. They pair well with Mexican rice, refried beans, elote corn salad, fresh fruit salad, chips and homemade salsa, or a simple green salad. For dessert, I love serving extra fry bread with honey or cinnamon sugar, or some strawberries and vanilla ice cream.

More Hearty Chili Recipes

This dish is a complete meal all on its own. We rarely serve anything alongside our Navajo tacos, except a big ol’ napkin, and maybe some ice cream for dessert. Here are a few more hearty recipes guaranteed to fill you up!

Dinner

Mexican Chili

Dinner

Chile Verde (Green Pork Chili)

Crockpot

Crockpot White Chicken Chili

BBQ & Grilling

Chili Cheese Dogs