Navajo Tacos
Fry bread topped with chili, cheese and all your favorite taco fixings. These tacos are popular in the Southwest region of the country and are absolutely delicious!
PRINT
PIN
Servings: 8
Ingredients
Navajo Taco Meat/Chili
- 1 pound lean ground beef
- 1 can (28 ounces) diced tomatoes undrained
- 1/4 cup light brown sugar
- 2 Roma tomatoes diced
- 1 teaspoon onion powder
- 1 packet (1 ounce) chili seasoning
- 1 can (6 ounces) tomato paste
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 can (15 ounces) black beans drained then rinsed
- 1 can (15 ounces) pinto beans drained then rinsed
Fry Bread
- Vegetable or Avocado Oil for frying
- 1 can (16.3 ounces) refrigerated jumbo biscuit dough (OR use 16 frozen roll doughs. I like the Rhodes brand. Thaw dough fully before frying)
Toppings
- lettuce
- cheese
- sour cream
- salsa
- guacamole
- sliced olives
Instructions
For The Navajo Taco Meat/Chili
- Cook and crumble ground beef in a large saucepan over medium-high heat. Once browned, drain grease. Add all the other chili ingredients and stir to combine. Bring to a boil, reduce heat to low and simmer for 1 hour.
For The Bread
- In a large skillet, pour in enough oil to fill it 1/2 full. Set the heat to medium-low. Heat the oil to 350 degrees F. Be sure it reaches this temperature before frying the dough.
- Once the oil is ready, remove the biscuit dough from the can, then press into a flat circle. (*If using frozen roll dough, thaw fully first. Press two roll doughs together and form in a flat circle.)
- Carefully, place dough into the hot oil and fry for 2 minutes on each side, or until golden-brown. Carefully remove from oil, and lay fried dough onto a paper towel lined plate to let soak up grease. Repeat with all dough.
- Place one fry bread onto a plate, and top with 1/2 cup of chili. Top with all your favorite taco toppings and enjoy!
Tried this recipe?Mention @lifeinthelofthouse or tag #lifeinthelofthouse!
