There’s something about the smell of fry bread sizzling in hot oil that takes me straight back to family gatherings and Sunday afternoons filled with laughter and stories. Navajo tacos aren’t just food—they’re a warm hug in meal form. I remember my grandma pulling out that golden fry bread, piled high with savory, zesty toppings, and watching everyone dive in with eager hands. If you love tacos but want something a little heartier, a little more soulful, then Navajo tacos are your new best friend. Think of it as a perfect marriage of crispy, fluffy bread and all the boldness of your favorite taco fixings, but way easier to whip up than you might think. The first time I tried making these at home, my kids kept asking for seconds, and honestly, so did I!
What is a Navajo taco?
So, what exactly are Navajo tacos? Imagine your standard taco upgrade—swap out a regular tortilla for a thick, pillowy slice of fry bread. The dish originates from the Navajo Nation and has become a beloved staple far beyond. It’s essentially a deep-fried dough base topped with seasoned ground beef, beans, shredded lettuce, cheese, salsa, and whatever else you love piled on a traditional taco. Think of it as a crispy yet soft vessel soaking up all those tasty toppings like a champ. The name comes from the Navajo people, who’ve been perfecting this comfort dish for generations. It’s hearty and filling enough to serve as a meal, and it’s totally approachable, even if you’re new to Indigenous cuisine. Plus, it’s just fun to make—and eat.
Why you’ll love this recipe?
What I adore most about Navajo tacos is how the flavors come together with just the right balance of crispy, savory, and fresh. The fry bread is gorgeously golden and has this tender, slightly chewy center that contrasts perfectly with the crunchy edges. When you pile on the zesty meat and crisp veggies, you get this irresistible combination that’s a little messy but all kinds of satisfying. And here’s the best part—it’s surprisingly easy. Frying dough might sound intimidating if you haven’t done it before, but trust me, once you get the hang of it, it’s a total breeze, and the payoff is so worth it. Also, the ingredients are totally budget-friendly—the kind of backyard staples that don’t break the bank but still wow everyone at the table.
Another thing about this recipe? It’s wildly versatile. You can change up what you put on top depending on what’s in your fridge or how adventurous you’re feeling. Maybe today it’s spicy black beans and avocado, next time it’s pulled chicken and fresh pico de gallo. Navajo tacos are basically your blank canvas, ready to soak up flavors. If you’re a fan of chili or classic tacos, this one’s going to feel like a cozy, elevated cousin you didn’t know you needed in your life.
How do you make Navajo Tacos?
Quick Overview
Here’s the scoop: you’re going to make fluffy fry bread from scratch, deep-fry it till golden brown, then top it with your favorite taco fixings. It’s really just about getting that dough right—fluffy on the inside yet crisp on the outside—and then going wild with toppings. This method skips complicated ingredients and keeps things straightforward but delicious. The dough comes together quickly, rests just a bit, then it’s straight to the hot oil. Once the breads are fried, you pile on the seasoned meat, beans, cheese, and crisp fresh toppings. Don’t be intimidated, I promise—it’s easier than it looks and a blast to make.
Ingredients
For the Fry Bread: What is the recipe?
- 2 cups all-purpose flour (freshly sifted for lightness)
- 1 tablespoon baking powder (gives that perfect puff)
- 1 teaspoon salt
- 3/4 cup warm water (not too hot or cold; helps with elasticity)
- Vegetable oil for frying (I use canola or sunflower for a neutral taste)
For the Taco Filling:
- 1 lb ground beef or turkey (or use black beans for a vegetarian twist)
- 1 packet taco seasoning or homemade blend (cumin, chili powder, garlic powder, onion powder, paprika)
- 1/2 cup canned refried beans or black beans
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Toppings:
- Shredded lettuce
- Diced tomatoes or salsa
- Shredded cheddar or Mexican cheese blend
- Sour cream or Greek yogurt
- Fresh cilantro (if you’re feeling fancy)
- Jalapeños or hot sauce (optional for that extra kick)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Fill a deep skillet or heavy-bottomed pan about 2 inches deep with oil and heat it to 350°F (you can test it by dropping a small piece of dough and watching it bubble and float). Having the right oil temperature is key; too hot and the bread burns outside while staying raw inside, too cool and it soaks up excess oil. Set up a plate lined with paper towels nearby for draining the fried breads as soon as they come out.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt until fully combined. This helps spread the leavening agent evenly throughout the dough, ensuring those lovely puffy pockets of air inside each fry bread piece.
Step 3: Mix Wet Ingredients
Slowly add the warm water into the dry mix, stirring with a spoon or your hands. You’re looking for a slightly sticky but manageable dough—not too wet or crumbly. Once it roughly comes together, knead it gently on a floured surface for a few minutes until smooth and elastic. This tiny bit of kneading is the secret to getting that perfect balance of tender and sturdy.
Step 4: Combine
After kneading, cover the dough with a clean tea towel and let it rest for 20 to 30 minutes. This step is my favorite little hack—it lets the gluten relax and makes frying way easier and tastier.
Step 5: Prepare Filling
While your dough is resting, brown the ground meat in a skillet over medium heat. Toss in your chopped onion and garlic and cook till softened. Drain any excess fat, sprinkle on taco seasoning with a splash of water, then simmer until thick and flavorful. Heat up your beans in a small saucepan with a pinch of salt and pepper, stirring occasionally. You can add a little lime juice for brightness if you want.
Step 6: Shape & Fry Bread
Divide your dough into 6 to 8 equal pieces. Roll each ball into a circle about 5 to 6 inches in diameter, keeping the thickness to around 1/4 inch (thinner breads tend to get too crispy, thicker ones might stay doughy). Gently place one piece at a time into the hot oil. Fry for about 2-3 minutes per side or until golden brown and puffed up with some bubbles on the surface. Use tongs to flip carefully and don’t overcrowd the pan. Drain on paper towels—you’ll want to enjoy these fresh and warm!
Step 7: Assemble Tacos
Layer on a spoonful of refried beans or whole beans on each fry bread, then top with the seasoned meat mixture. Add shredded lettuce, diced tomatoes or salsa, a generous sprinkle of cheese, a dollop of sour cream, and sprinkle on fresh cilantro. If you’re a heat lover, some sliced jalapeños or a dash of your favorite hot sauce brings it all home.
Step 8: Serve Immediately
These are best enjoyed right out of the kitchen while the bread’s still warm and slightly crispy. Navajo tacos tend to be a little messy (in the best way), so be sure to serve with napkins and plenty of smiles!
What to Serve It With
For Breakfast: Pair your Navajo tacos with a strong cup of coffee and a side of scrambled eggs or fresh fruit. The hearty bread and savory toppings make for a breakfast that keeps you full well into the afternoon. My kids love them with a little hot honey drizzled on top in the morning—it sounds odd but trust me, it’s magical.
For Brunch: Go elegant by serving Navajo tacos on a large wooden board with small bowls of pickled jalapeños, guacamole, and tomato salsa. A mimosa or chilled horchata makes the meal feel indulgent but still homey—reservation not required!
As Dessert: Switch up the toppings and try fry bread drizzled with honey, cinnamon sugar, or a scoop of vanilla ice cream. It’s one of those rare desserts that feel homemade and festive without spending hours in the kitchen.
For Cozy Snacks: These fry bread tacos are amazing when you want something to snack on during a movie night or game day. Keep a platter going with extra toppings and let everyone build their own. A cold beer or a fizzy soda rounds out the experience and keeps the flavors lively.
Top Tips for Perfecting Your Navajo Tacos
Dough Prep: I can’t stress this enough—don’t skip the resting step. It makes the dough more pliable and less likely to tear when frying. Also, keep your hands lightly floured to prevent sticking but try not to add too much flour or it gets tough.
Oil Temperature: Use a candy or deep-fry thermometer if you can. If not, drop small dough scraps into the oil to test before frying all of them. Oil that’s too cold leads to greasy bread, too hot burns the outside and leaves the inside raw.
Avoid Overmixing: When you combine wet and dry ingredients, mix just till everything comes together. Overworking your dough can make the fry bread dense and chewy, not fluffy and tender.
Swirl Variations: If you’re feeling playful, try mixing a bit of chili powder or smoked paprika into the dough for a subtle smoky flavor and red tint. You can swirl it with plain dough on the rolling pin for a fun marbled look—my kids love helping with this!
Ingredient Swaps: Ground turkey or chicken works great if you want a lighter protein. For the beans, refried pinto or black, or even chunky chili beans all bring unique textures. Cheese can be anything from sharp cheddar to crumbly queso fresco depending on your mood. I once tested almond milk in the dough—it made the bread extra fluffy and deliciously moist.
Baking Variation: If you prefer not to fry, you can bake the dough rounds at 425°F for about 10-12 minutes, flipping halfway. It won’t be quite the same crispy crust, but the bread still tastes terrific and is lighter.
Glaze & Toppings: A squeeze of fresh lime juice over the assembled taco brightens everything up. And if sour cream feels heavy, try Greek yogurt for a tangy, healthier alternative. Don’t hesitate to add fresh salsa or pico de gallo for juicy bursts of flavor.
Storing and Reheating Tips
Room Temperature: If you’re serving within a few hours, keep fry bread covered loosely with a clean kitchen towel to avoid drying out. They stay pretty fresh for 4-6 hours this way, but get best eaten quickly.
Refrigerator Storage: Store leftovers in an airtight container lined with paper towels to absorb moisture. They’ll keep well for about 2-3 days. I always reheat them quickly in a hot skillet or toaster oven to revive that crisp crust.
Freezer Instructions: Wrap each piece individually in plastic wrap and place in a freezer bag or container. They freeze beautifully for up to 1 month. To thaw, leave at room temperature for an hour then warm in the oven or skillet.
Glaze Timing Advice: Add any creamy toppings like sour cream or yogurt just before serving to avoid sogginess. If you have a spicy salsa or fresh fruit salsa, they can be prepped ahead and stored separately to add freshness.
Frequently Asked Questions
Final Thoughts
Navajo tacos have a way of making any meal feel like a celebration, even if it’s just a regular weeknight dinner. I love how they bring people to the table, filling the kitchen with the smell of warm, fried bread and savory spices. Every time I make these, it reminds me of those special family moments and how food can connect us across generations. If you’re craving something comforting, fun to make, and packed with flavor, this recipe’s a total keeper. Give it a try, mess up the kitchen a little, and enjoy the magic of piling on all those delicious toppings. And hey, if you have your own twist or favorite combos, please share—I can’t wait to hear how yours turns out. Happy cooking and even happier eating!
Navajo tacos
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 medium white or yellow onion finely chopped
- 1 teaspoon minced garlic
- 15 ounces dark red kidney beans drained and rinsed
- 14.5 ounces petite diced tomatoes drained
- 4 ounces diced green chilis
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup warm milk
- 1 tablespoon butter
- 2.25 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon rapid rise or active dry yeast
- 0.5 teaspoon salt
- 2 quarts vegetable oil for frying
Instructions
Preparation Steps
- In a medium Dutch oven or stock pot, add the ground beef and chopped onion, cooking over medium to medium-high heat until beef is no longer pink, about 8 minutes.
- Drain any excess grease from the pan.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Stir in the kidney beans, diced tomatoes, and green chilis.
- Add chili powder, cumin, and smoked paprika; stir to combine.
- Allow the mixture to simmer for 10 to 15 minutes until heated through.
- Keep the meat mixture warm on low heat while preparing the fry bread.
- In a small bowl, heat warm milk and butter until the butter melts, ensuring the milk is no warmer than 110°F.
- In a medium bowl, combine all-purpose flour, baking powder, yeast, and salt. Stir to combine.
- Make a well in the flour mixture and pour the warm milk and butter mixture into the center.
- Stir the dough mixture well, then dump onto a lightly floured surface and knead into a smooth ball, adding flour if sticky.
- Cover the dough with a clean towel and let it rest for 10 minutes.
- Heat vegetable oil in a heavy-bottom Dutch oven or pan to 350–375°F. Prepare a baking sheet lined with paper towels.
- Divide the rested dough into 8 equal pieces.
- Roll each piece into approximately 1/4-inch thick circles using flour as needed to prevent sticking. Do not stack uncooked dough pieces together.
- Fry dough pieces in hot oil a few at a time without crowding until golden brown, about 90 seconds per side.
- Remove fried bread with a slotted spoon and place on the paper towel-lined baking sheet to drain.
- Repeat frying with remaining dough pieces.
- Serve fry bread topped with the warm meat and bean mixture and your favorite taco toppings or honey butter.
