Navajo Tacos
Warm, puffy fry bread with a golden, slightly crisp exterior and a soft, chewy center topped with seasoned ground beef, hearty beans, crisp lettuce, juicy tomatoes, and tangy cheese. A beloved Native American classic that transforms simple pantry staples into a satisfying meal on a plate.
For 4 servings
- boil · ~55 min
Cook the pinto beans.
1.Drain soaked beans, add to saucepan with fresh water to cover by 2 inches.2.Bring to a boil, reduce heat, and simmer until tender (45-60 min).3.Drain and set aside.TIPDo not salt the beans until they are tender — salt toughens the skins. - mix · ~15 min
Make the fry bread dough.
1.Whisk flour, baking powder, and 1 pinch salt in a mixing bowl.2.Gradually add warm water, mixing with your hand until a soft dough forms.3.Knead on a floured surface for 3-4 minutes until smooth.4.Cover with a damp towel and rest for 10 minutes.TIPThe dough should be soft but not sticky. Add flour a tablespoon at a time if needed. - prep · ~5 min
Shape the fry bread.
1.Divide dough into 4 equal balls.2.On a floured surface, roll or pat each ball into a 6-inch round disc about 1/4 inch thick.3.Poke a small hole in the center of each disc to prevent puffing. - fry · ~20 min
Fry the bread.
1.Heat oil in a deep skillet over medium-high heat until shimmering (350°F).2.Carefully slide one dough disc into hot oil and fry until golden and puffy (2-3 minutes per side).3.Remove with slotted spoon and drain on paper towels.4.Repeat with remaining discs.TIPWatch the oil temperature — if it smokes, lower the heat. Fry bread browns quickly. - saute · ~7 min
Brown the ground beef.
1.Heat a skillet over medium-high heat and add ground beef.2.Cook, breaking it up with a spoon, until browned (5-7 minutes).3.Drain excess fat. - saute · ~11 min
Season the beef mixture.
1.Add chopped onion and garlic to the skillet and cook until soft (3-4 minutes).2.Stir in chili powder, cumin, paprika, 1 pinch salt, and black pepper.3.Add water and cooked pinto beans, bring to a simmer.4.Simmer until liquid reduces slightly (5-7 minutes).TIPThe mixture should be saucy but not soupy — it needs to sit on the fry bread without soaking through. - assemble · ~2 min
Assemble the Navajo tacos.
1.Place one fry bread on a plate.2.Spoon a generous portion of beef and bean mixture over the top.3.Top with shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream. - serve
Serve immediately while the fry bread is still warm and crisp.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Poke a hole in the center of each dough disc before frying to prevent uneven puffing and ensure even cooking.
- 2Maintain oil at 350°F (175°C) — use a thermometer; too hot burns the exterior before the interior cooks through.
- 3Do not salt the pinto beans until they are fully tender, or the skins will toughen and remain hard.
- 4Let the fry bread dough rest for 10 minutes after kneading to relax the gluten; this yields a lighter, more tender fry bread.
- 5Drain the cooked ground beef well before adding seasonings to avoid a greasy topping that can sog the fry bread.
- 6Simmer the beef-bean mixture until it is saucy but not watery — excess liquid will make the fry bread soggy quickly.
- 7Assemble tacos just before serving; fry bread loses its crispness within minutes under wet toppings.
Adapt it for your goals.
Vegetarian
Replace the ground beef with 1 cup of cooked, crumbled tempeh or a plant-based ground meat substitute, and double the pinto beans for a hearty, meat-free version that still delivers on texture and protein.
low oilLow-oil
Instead of deep-frying the dough, brush each disc lightly with oil and bake on a parchment-lined sheet at 400°F for 8-10 minutes per side for a lighter, oven-baked fry bread with a similar chewy texture.
gluten freeGluten-free
Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum; the dough will be slightly more delicate, so handle it gently when shaping and frying.
spicySpicy
Add 1 finely chopped jalapeño to the beef mixture with the onion, and stir in 1/2 teaspoon cayenne pepper with the other spices for extra heat.
high proteinHigh-protein
Swap half the beef with lean ground turkey or bison, and mix 1/4 cup of cooked quinoa into the bean mixture to boost the protein content without overwhelming the dish's flavor profile.
Why this is on our healthy list.
Good source of plant protein
The pinto beans provide plant-based protein and fiber, which help support digestive health and keep you full longer.
Contains essential minerals
Cumin and chili powder supply small amounts of iron and magnesium, and the cheddar cheese offers calcium for bone health.
Moderate saturated fat
Using lean ground beef and draining excess fat keeps the saturated fat content in check while still providing a savory, satisfying base.
Fresh vegetable boost
The shredded lettuce and diced tomatoes add vitamins A and C, plus dietary fiber and hydration, balancing the richness of the fry bread.
Frequently asked questions
Over-kneading the dough develops too much gluten, and oil that is not hot enough (below 350°F) will be absorbed, resulting in dense, greasy bread. Use a light hand and a thermometer.
