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Navajo Taco Fry Bread Recipe

Indulge in warm, pillowy fry bread topped with savory seasoned beef, beans, crisp lettuce, fresh tomatoes, and melty cheese—an authentic Navajo taco that brings bold flavors and comforting textures together in every bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Mexican
Servings 6
Calories 650 kcal

Ingredients
  

For the Fry Bread:

  • 4 cups all-purpose flour
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1½ –2 cups warm water 110°F/43°C
  • 2 tbsp vegetable shortening or lard
  • Oil for frying about 4 cups; canola, vegetable, or peanut oil

For the Taco Toppings:

  • 1½ lbs ground beef or bison/turkey
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 1 tsp dried oregano

Salt & pepper to taste

  • 1 cup tomato sauce
  • ½ cup beef or chicken broth
  • 1 15 oz can black or pinto beans, drained & rinsed
  • 2 cups shredded lettuce
  • 1 cup diced tomatoes
  • 2 cups shredded cheddar or pepper jack cheese
  • Sour cream salsa/pico de gallo, and chopped cilantro for garnish

Instructions
 

Make the Fry Bread Dough

  • Whisk flour, baking powder, salt, and sugar in a large bowl.
  • Cut in shortening until mixture resembles coarse crumbs.
  • Gradually stir in warm water until a slightly sticky dough forms.
  • Turn onto floured surface; knead 2–3 minutes until smooth.
  • Cover and rest 30 minutes.

Shape & Fry the Bread

  • Divide dough into 8 portions; roll into balls.
  • Flatten each ball into a 6–7" disk, about ¼" thick.
  • Heat oil in a heavy skillet to 350°F (175°C).
  • Fry each disk 1–2 minutes per side until golden and puffed.
  • Drain on paper towels; keep warm in a 200°F oven if needed.

Prepare the Taco Filling

  • In a skillet, brown beef with onion and garlic over medium heat.
  • Stir in chili powder, cumin, paprika, oregano, salt, and pepper.
  • Add tomato sauce and broth; simmer 5–7 minutes until thick.
  • Stir in beans; cook 2 more minutes.

Assemble Navajo Tacos

  • Place fry bread on a plate.
  • Spoon on meat-and-bean mixture.
  • Top with lettuce, tomatoes, and cheese.
  • Finish with sour cream, salsa, and cilantro.

Notes

  • Oil Temperature: Maintain 350°F for crisp, non-greasy bread.
  • Dough Rest: Resting prevents shrinkage and ensures tenderness.
  • Storage: Keep leftover fry bread in an airtight container up to 2 days; reheat briefly in a skillet.
  • Variations: Swap beef for turkey, tofu, or plant-based crumbles; make it vegan by using coconut oil and dairy-free toppings.