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.
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
For the Indian Fry Bread
Heat oil to 375 degrees in a frying pan or electric skillet.
Combine all ingredients in a bowl.
Mix dough thoroughly, you may have to add more flour to get a soft dough consistency.
Divide dough into 4 balls.
Roll each dough ball out on a floured surface making a thin circle.
Lift it like a pizza dough off the surface.
Fry the dough in hot oil.When you see the dough turning a golden brown – about 20-30 seconds. Flip over and cook the other side. It's normal to see big bubbles in the dough.Remove from oil when both sides are a golden brown. Drain off excess grease on a paper towel.Keep warm in oven (200 degrees) until ready to serve.
Navajo Taco Toppings
Prepare or heat chili. For an easy chili recipe, try our Cheater Chili.
Layer 3/4 cup chili, 1/4 cup cheese, 1/2 cup lettuce, 1 tablespoon sour cream, olives, and salsa on each piece of Homemade Fry Bread.
Serve on a sturdy plate!
- You can use Grands Biscuits dough or frozen roll dough (thawed) instead of the Homemade Fry Bread. Roll out the biscuits or dough into a thin circle.
- Heat oil in a skillet to 375 degrees. Fry the dough for about 30 seconds on each side until golden brown.
- Drain off the excess oil and or pat it off with a paper towel. Keep warm in the oven at 200 degrees until ready to serve.
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