Name: Navajo Tacos with Indian Fry Bread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Native American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup warm water; Vegetable oil for frying (about 2–3 cups); 1 pound ground beef; 1 (15-ounce) can pinto beans, rinsed and drained; 1 (14.5-ounce) can diced tomatoes, undrained; 1 package chili seasoning; 1 cup shredded Cheddar cheese; 1 cup chopped lettuce; 1 cup chopped tomatoes; 1/2 cup sour cream; 1/4 cup sliced olives (optional); 1/2 cup salsa (optional)

Navajo Tacos with Indian Fry Bread bring together crispy, golden fry bread and a hearty, flavorful chili topping for a meal that feels both comforting and satisfying. I love how the warm, pillowy bread holds a rich layer of seasoned beef and beans, finished with fresh toppings that add texture and brightness. This dish is perfect when I want something filling, fun to assemble, and full of bold flavor.

Why You’ll Love This Recipe

I love this recipe because it combines crispy and soft textures in every bite. The fry bread turns beautifully golden on the outside while staying tender inside. I also appreciate how customizable the toppings are, which allows me to build each taco exactly the way I like it.

I find this recipe great for family dinners or casual gatherings since everyone can assemble their own taco. Also I can make the chili ahead of time, which makes the cooking process easier and more relaxed.

Ingredients

For the fry bread:

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup warm water

Vegetable oil for frying

For the chili mixture:

1 pound ground beef

1(15-ounce) can pinto beans, rinsed and drained

1(14.5-ounce) can diced tomatoes, undrained

1 package chili seasoning

For toppings:

Shredded Cheddar cheese

Chopped lettuce

Chopped tomatoes

Sour cream

Sliced olives (optional)

Salsa (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by making the fry bread dough. In a large bowl, I mix the flour, baking powder, and salt. Then I gradually add the warm water and stir until a dough forms. I cover the bowl and let the dough rest for 15 minutes.

While the dough rests, I cook the chili. I brown the ground beef in a skillet over medium heat, breaking it apart as it cooks. After draining any excess grease, I add the pinto beans, diced tomatoes with their juice, and chili seasoning. I let the mixture simmer for 10 to 15 minutes until thick and flavorful.

Next, I heat vegetable oil in a deep skillet, about 2 to 3 inches deep, over medium heat. I divide the dough into 6 equal portions and roll each into a circle about 4 inches wide and ½ inch thick. Then I fry each piece for 2 to 3 minutes per side, until golden brown and puffed. I place them on paper towels to drain.

To assemble, I place a piece of fry bread on a plate and spoon a generous amount of chili on top. I finish with shredded cheese, lettuce, tomatoes, sour cream, and any additional toppings I enjoy.

Servings and timing

This recipe makes about 6 Navajo tacos, depending on how large I shape the fry bread.

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

Variations

I sometimes swap the ground beef for sautéed vegetables to make a vegetarian version. I also enjoy using ground turkey as a lighter alternative.

When I want something sweet instead of savory, I skip the chili and toppings and sprinkle the fry bread with cinnamon sugar or drizzle it with honey. It turns into a simple and delicious dessert.

Storage/Reheating

I store leftover chili in an airtight container in the refrigerator for up to 3 days. Then I reheat it on the stovetop over medium heat or in the microwave until warmed through.

I prefer to make fry bread fresh, but if I have leftovers, I store them at room temperature for a day or refrigerate for up to 2 days. I reheat them in a skillet or oven to help bring back some crispness. Next I avoid microwaving the bread for too long since it can become chewy.

Related Recipes:

Quick & Easy Homemade Butter Chicken

FAQs

Can I make the fry bread dough ahead of time?

I can prepare the dough a few hours in advance and keep it covered at room temperature. I find that letting it rest longer can even improve the texture slightly.

Can I freeze the chili mixture?

Yes, I freeze the cooled chili in an airtight container for up to 3 months. I thaw it overnight in the refrigerator before reheating.

What oil works best for frying?

I like using vegetable oil because it has a neutral flavor and a high smoke point. Canola oil also works well for me.

How do I know when the oil is ready for frying?

I test the oil by dropping in a small piece of dough. If it sizzles and rises to the surface, I know the oil is hot enough.

Can I make smaller portions for appetizers?

I divide the dough into smaller pieces and fry mini breads. I top them lightly with chili and toppings to serve as party-style appetizers.

Conclusion

Navajo Tacos with Indian Fry Bread are a hearty and satisfying meal that I love making when I want bold flavors and comforting textures. The crispy fry bread paired with savory chili and fresh toppings creates a dish that feels special yet simple to prepare. Whether I serve them for dinner or turn the fry bread into a sweet treat, I always enjoy how versatile and delicious this recipe turns out.

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