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Navajo Taco on a plate with lettuce, cheese, tomatoes, olives and sour cream.
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5 from 11 votes

Navajo Tacos with Indian Fry Bread

Navajo Tacos are easy to make and fun to eat! Pillowy fry bread piled with chili, cheese and your favorite toppings.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Dinner, Main Course
Cuisine: Mexican/Spanish
Keyword: navajo tacos, Tacos
Servings: 4
Calories: 553kcal
Author: Emily Walker

Ingredients

Indian Fry Bread

  • 2 1/2 cups all purpose flour
  • 2 teaspoons salt
  • 2 teaspoons baking powder
  • 1/2 cup dry milk
  • 1 1/2 cups warm water
  • oil vegetable oil or canola oil for frying

Navajo Taco Toppings

  • 3 cups chili (homemade or canned)
  • 1 cup cheddar cheese shredded
  • 2 cups lettuce shredded
  • 4 tablespoons sour cream
  • tomatoes or pico de gallo
  • olives (optional)
  • salsa (optional)

Instructions

Prepare the Indian Fry Bread

  • Heat oil to 350 to 375 degrees in a frying pan or electric skillet.
    Skillet with oil to fry Fry Bread.
  • Combine the flour, salt, baking powder, dry milk, and warm water in a bowl. Mix until a soft dough forms. Add a little more flour if needed.
    Mixing bowl with dry ingredients and water in the center to mix dough for Fry Bread.
  • Divide the dough into 4 balls.
    Dough cut into four equal sections on a floured surface to make Fry Bread.
  • Roll or gently stretch each dough ball into a thin circle on a floured surface.
    Rolling out a round circle of dough on a floured surface for Fry Bread.
  • Fry each piece of dough in the hot oil until golden brown on one side, about 20 to 30 seconds, then flip and cook the other side until golden brown. Big bubbles in the dough are normal.
    Tongs lifting a piece of Fry Bread from a skillet with oil.
  • Remove the fry bread from the oil and place it on a paper towel-lined plate to drain. Keep warm in a 200-degree oven until ready to serve.
    Tearing a piece of Fry Bread.

Make the Navajo Tacos

  • Prepare or heat chili. For an easy chili recipe, try our Cheater Chili.
    Pan and wooden spoon with homemade chili for Navajo Tacos.
  • Serve the Indian Fry Bread with chili, shredded cheese, lettuce, sour cream, olives, salsa, and tomatoes or pico de gallo.
    Fry bread next to toppings of cheddar cheese, sour cream, lettuce, tomatoes, olives and chili to make Navajo Tacos.
  • Let everyone layer their Navajo Tacos with their favorite toppings.
    Navajo Taco on a plate with fork.

Video

Notes

  • Homemade Indian Fry Bread gives these Navajo Tacos the best flavor and texture.
  • Biscuit dough, pizza dough, or thawed frozen roll dough can be used as a shortcut.
  • Keep the oil around 350 to 375 degrees so the fry bread cooks quickly without getting greasy.
  • Don’t overwork the dough or the fry bread can turn out tough.
  • Drain fry bread on paper towels and keep it warm in a 200-degree oven until serving.
  • Chili is my favorite topping, but seasoned ground beef, beans, or shredded chicken also work well.
  • If using thin chili, scoop it with a slotted spoon so the fry bread doesn’t get soggy.
  • Serve Navajo Tacos right away for the best texture.
  • Store fry bread, chili, and toppings separately.
  • Leftover fry bread is delicious with honey, butter, cinnamon sugar, or powdered sugar.

Nutrition

Calories: 553kcal | Carbohydrates: 79g | Protein: 22g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 36mg | Sodium: 1429mg | Potassium: 956mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1760IU | Vitamin C: 164.1mg | Calcium: 486mg | Iron: 5.4mg