Oh my goodness, you guys, I’m so excited to share this recipe with you! Remember those childhood summers, the ones filled with the smell of sizzling GROUND BEEF and the anticipation of something truly special? Well, this is it: Navajo Tacos. It’s not just a meal; it’s a whole experience, a taste of comfort food with a little something extra. Think of it as the ultimate taco night upgrade. We’re taking those traditional taco flavors and piling them high on crispy, golden frybread. It’s the kind of dish that always brings everyone to the table, no matter what’s going on. And believe me, it’s way better than those pre-made taco kits! I’ve been making these Navajo Tacos since I was a kid, learning the ropes right alongside my grandma in her cozy kitchen. Every bite is a little piece of happiness!
What are Navajo Tacos?
So, what exactly *are* Navajo Tacos? Well, imagine the heartiest, most satisfying taco you can possibly dream up, but instead of a traditional taco shell, you have warm, fluffy, golden-brown frybread. It’s essentially a flatbread that’s deep-fried to perfection. Then, you load it up with all your favorite taco fixings: seasoned Ground Beef, shredded lettuce, diced tomatoes, cheese, a dollop of sour cream… the works! The name, Navajo Taco, comes from the fact that this dish is traditionally made with frybread, which has its roots in the Navajo Nation’s history. It’s a super adaptable dish, too. You can switch up the toppings to your heart’s content, making it perfect for any occasion. Think of it as a blank canvas for deliciousness!
Why you’ll love this recipe?
Okay, let’s talk about why you’re going to absolutely adore this recipe. First off, the flavor! The combination of the crispy frybread, the savory meat, and the cool, creamy toppings is just *heavenly*. It’s a party in your mouth. Secondly, the simplicity is a game-changer. While it might seem like a lot of components, it’s actually quite easy to put together, especially once you get the hang of the frybread. And honestly, frybread is easier than you might think! Thirdly, it’s incredibly cost-efficient. You can easily feed a crowd without breaking the bank, which is always a win in my book. We’re talking budget-friendly ingredients that come together to create a seriously impressive meal. And finally, the versatility! You can tailor it to everyone’s preferences. Vegetarians? No problem – swap the Ground Beef for black beans or a hearty veggie mix. Want to go spicy? Add some jalapeños or a dash of your favorite hot sauce. Honestly, I’ve made this recipe for everything from casual weeknight dinners to birthday parties, and it’s always a hit. What I love most is how this recipe is about the experience of cooking, eating, and sharing with the people you love!
How to Make Navajo Tacos
Quick Overview
What are the basic steps of a successful business? What is the best way to make a frybread dough? While that’s happening, you can get your taco meat ready, and prep your toppings. I love a dish that everyone loves to help with, and I really love that! What’s the best way to create the perfect bite? Don’t be intimidated – it’s all pretty straightforward. Is it safe to eat a Navajo Taco?
Ingredients
For the Frybread: What is
- 3 cups all-purpose flour (or gluten-free all-purpose blend) – I’ve tested this with both, and both work! Make sure your gluten-free blend has xanthan gum, it will help hold things together.
- 1 tablespoon baking powder – This is the magic ingredient that gives the frybread its fluffy texture.
- 1 teaspoon salt – Don’t skip this! Salt brings out all the other flavors.
- 1 1/2 cups warm water (around 105-115°F) – Make sure it’s warm, not hot, so you don’t kill the fish.
- Vegetable oil, for frying – I usually use canola or vegetable oil. What is the best flavor to eat?
For the Ground Beef Filling: For a vegan recipe.
- 1 pound ground beef – You can also use ground turkey or chicken if you prefer, but I personally love it. I like the beef flavor here.
- 1 packet taco seasoning – I usually buy a packet to keep things simple. You can also make your own if you’re feeling ambitious!
- 1 cup water – To help the seasoning mix blend with ground beef.
For the Toppings: What are
- Shredded lettuce – Always a must-have for that fresh crunch.
- Diced tomatoes – Adds a burst of freshness and sweetness.
- Shredded cheddar cheese – Or whatever cheese you love! Monterey Jack or a Mexican blend works well too.
- Sour cream – For a creamy, tangy finish.
- Salsa – Mild, medium, or hot, depending on your preference.
- Optional toppings: Diced onions, olives, jalapeños, guacamole – Go wild! The more toppings, the merrier, right?
How do I follow step
Step 1: Prep the Frybread Dough
In a large bowl, whisk together the flour, baking powder, and salt. Make sure you don’t skip the salt! Slowly add the warm water, mixing with a fork until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic. Don’t over-knead! I’ve made that mistake before, and your frybread won’t be as fluffy. Shape the dough into a ball, place it in a lightly oiled bowl, and cover it with plastic wrap. Let it rest for at least 30 minutes – this is key! It lets the gluten relax, making the dough easier to work with and the frybread extra tender.
Step 2: Prepare the Taco Meat
While the dough is resting, you can get the taco meat ready. In a large skillet over medium heat, brown the Ground Beef, breaking it up with a spoon. Drain off any excess grease. Add the taco seasoning and water, and cook, stirring, until the mixture thickens. This usually takes about 5-7 minutes. I’ve also used the pre-cooked ground beef to save time on busy nights. It works just as well and is a lifesaver when you’re in a hurry! Set the cooked meat aside and keep it warm.
Step 3: Fry the Frybread
Heat about 1 inch of vegetable oil in a large, heavy-bottomed skillet or Dutch Oven over medium-high heat. The oil should be hot enough to fry the dough, but not smoking. Carefully stretch or roll out a piece of dough to about 6-8 inches in diameter. Make a hole in the middle of the dough, and gently drop it into the hot oil. Fry for about 2-3 minutes per side, until golden brown and puffed up. It’s so satisfying to watch the dough puff up in the hot oil! Remove the frybread with tongs and place it on a plate lined with paper towels to drain excess oil. Repeat with the remaining dough. Work in batches and don’t overcrowd the pan!
Step 4: Assemble and Serve
Now comes the fun part! Place a warm piece of frybread on a plate, and top it with a generous portion of taco meat. Add your favorite toppings: shredded lettuce, diced tomatoes, cheese, sour cream, salsa – the works! This is where you can really customize your Navajo Taco. I know some people like onions, some people don’t – it’s all up to you! Serve immediately and enjoy. These are best eaten right away, while the frybread is still warm and crispy.
What should I serve it with?
Can you make Navajo Tacos for any occasion?breakfast, try topping them with scrambled eggs, bacon, and a drizzle of maple syrup for a savory-sweet start to the day! Brunch is the perfect time to go all out. I love setting out little bowls of various toppings like fresh cilantro, chopped onions, and a variety of salsas, plus a big pitcher of mimosas. For dessertWhat is the best combination of cinnamon sugar and honey? Is it a good treat after eating?cozy snacks, Navajo Tacos are ideal – especially when you add a side of your favorite chips and a creamy queso dip. My family has a tradition: On movie nights, we’ll whip up a batch and settle in with our favorite flicks. They are a crowd-pleaser every single time!
What are some tips for perfecting Navajo Tacos?
What are some of the best tips and tricks I’ve learned from making these Navajo Tacos countless times?Frybread Prep! Make sure you drain the excess oil by placing it on a paper towel, otherwise, it’ll be a greasy mess. Secondly, about Mixing Advice: Avoid over-kneading your dough or it will be tough. Knead just until it is smooth and the components are mixed, and let it sit for at least 30 minutes.Ingredient Swaps:. Ground beef can be substituted with ground turkey or even chicken. Feel free to swap out the cheese to match your preference.Baking TipsHow do I get the oil hot in my pan? Do a test with small piece of dough to get the temp right.Glaze Variations: You can even add some red pepper flakes to the oil as it fries to add a bit of heat. Finally, my biggest lesson has been: don’t be afraid to experiment! I’ve tried different types of flour and different oils, and it’s all about finding what works best for you and your kitchen.
Storing and Reheating Tips
Okay, let’s talk storage! If you have any leftover frybread (which is rare in my house!), you can store it at room temperature in an airtight container for up to a day. If you want to keep it longer, store it in the refrigerator in an airtight container for up to 3 days. The freezer instructions are also super simple. You can freeze the frybread for up to a month by wrapping each piece individually in plastic wrap, then placing them in a freezer-safe bag. Thaw them at room temperature, and then warm them in the oven, microwave, or even a toaster oven. The Glaze Timing Advice? I always wait until just before serving to assemble the tacos with their toppings, so the frybread doesn’t get soggy! However, the meat can be stored and reheated, keeping you from having to start from scratch if you want a quick weeknight meal.
Frequently Asked Questions
Final Thoughts
Well, there you have it! My family’s beloved Navajo Tacos. They’re crispy, they’re savory, they’re customizable, and, most importantly, they’re delicious. This recipe is so special to me because it always brings us together. I hope you enjoy making this meal as much as I do! It truly is the perfect dish for a fun family night or even a laid-back gathering with friends. It’s a great way to try something new and delicious. And if you give it a try, please, please leave a comment and let me know what you think. I’d love to hear what you think, or if you’ve added your own spin! Happy cooking, my friends!
Navajo Tacos
Ingredients Â
Fry Bread
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1.5 cups Warm water
Toppings
- 1 pound Ground beef
- 1 packet Taco seasoning
- 2 cups Shredded lettuce
- 1 cup Diced tomatoes
- 2 cups Shredded cheddar cheese
- 0.5 cup Sour cream Optional
InstructionsÂ
Fry Bread Instructions
- In a large bowl, combine flour, baking powder, and salt.
- Gradually add warm water, mixing until a soft dough forms.
- Knead dough for 5 minutes. Cover and let rest for 15 minutes.
- Heat about 1 inch of oil in a large skillet over medium-high heat.
- Divide dough into 6 equal pieces. Roll each piece into a thin circle.
- Carefully place each circle into the hot oil and fry for 2-3 minutes per side, until golden brown.
- Remove from oil and drain on paper towels.
Taco Instructions
- Brown ground beef in a skillet over medium heat. Drain any excess fat.
- Stir in taco seasoning and water (as directed on the packet). Simmer for 5 minutes.
- Top each fry bread with ground beef, lettuce, tomatoes, cheese, and sour cream (if desired).
- Serve immediately.
