Navajo Fry Bread Tacos (Printer-Friendly)
Fluffy fry bread loaded with savory meat, beans, and fresh toppings for a bold, satisfying meal experience.
# What You’ll Need:
→ Fry Bread
01 -
3 1/2 cups all-purpose flour
02 -
1 tablespoon baking powder
03 -
1 1/2 teaspoons salt
04 -
1 1/2 cups hot water
05 -
Oil for frying, about 1 inch depth
→ Toppings
06 -
2 pounds lean ground beef
07 -
2 packets taco seasoning
08 -
15 oz canned kidney beans, drained and rinsed
09 -
Shredded lettuce
10 -
Diced tomatoes
11 -
Sour cream
# Steps to Follow:
01 -
Combine flour, baking powder, and salt in a large bowl. Gradually add hot water while stirring with a wooden spoon until dough forms. Cover and let rest for 1 to 2 hours.
02 -
Separate dough into golf ball-sized portions. Lightly dust with flour if sticky and set aside.
03 -
On a floured surface, roll each ball into approximately 6-inch diameter disks. Cover with a towel or plastic wrap to prevent drying.
04 -
Heat oil to 360°F (about 1 inch depth) in a heavy-bottom skillet over medium-high heat.
05 -
Cook 1-2 dough disks at a time in hot oil until they puff and bubble, about 1-2 minutes. Flip and cook until golden brown, another 1-2 minutes. Drain on paper towels.
06 -
Brown ground beef in a large skillet over high heat, breaking apart until no pink remains. Drain grease. Stir in taco seasoning and water per seasoning package instructions, then add beans. Simmer until thickened.
07 -
Top each fry bread piece with meat and bean mixture. Add shredded lettuce, diced tomatoes, sour cream, and other desired toppings to serve.
# Helpful Hints:
01 -
For best texture, consume fry bread the same day prepared. Leftovers can be stored in an airtight container for 1-2 days but reheat may affect crispiness.
02 -
If dough resists rolling out, allow it to rest an additional 15 minutes before continuing.
03 -
For a dessert variation, top leftover fry bread with honey, cinnamon sugar, or powdered sugar.