Easy Navajo Tacos

avajo Tacos are Indian fry breads 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!

I am really excited about today’s recipe. I shared it back in the early days of the blog and thought it was time for a much needed update. Navajo Tacos are one of my most favorite comfort foods to make and devour. If you aren’t familiar with Navajo Tacos then let me tell you all about these amazing things! Navajo Tacos are an Indian fry bread that is topped with chili, cheese and all your favorite taco fixings. These tacos are very popular in the Southwest region of the country. I grew up eating Navajo Tacos at festivals here in Southern Utah. They are so delicious!

Traditional Navajo fry bread is made with simple ingredients and sometimes eaten with only honey, butter and jam. It is amazing and so delicious. But when your craving something savory these Navajo Tacos are the way to go. There are many yummy recipes for the homemade fry bread dough all over the internet. I have tried a few and thought they were all delicious, but when I am wanting to make them a little easier I  just use refrigerated biscuit dough and it works perfectly every time. That is why I call this recipe easy!

I typically make these tacos during the fall season, especially around Halloween, but when I am having a strong craving for one I’ll whip them up any time. I remember one year I made them for a Halloween party we hosted at our house. Emma was only 2 months old, so I was going back and forth taking care of her, and frying 50 of these babies- ready to pull my hair out! Haha. Of course it was all so worth it in the end. They were a huge hit at the party and everyone wanted more. 🙂 Everyone needs a good Navajo Taco recipe in their life and this recipe I’m sharing I declare is the best! 

Ingredients

• 1 can (16.3 ounces) refrigerated jumbo biscuit dough
• Vegetable Oil, for frying
• Recipe for Navajo Taco Meat/ Chili
• 1 pound ground beef
• 1 can (28 ounces) diced tomatoes, undrained
• ¼ cup brown sugar
• 2 Roma tomatoes, diced
• 1 teaspoon onion powder
• 1 packet chili seasoning
• 1 can (6 ounces) tomato paste
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained

Toppings:

• lettuce
• cheese
• sour cream
• salsa
• guacamole
• sliced olives

Instructions

1. FOR TACO MEAT/CHILI: Cook and crumble ground beef in a large skillet over medium-high heat. Once browned, drain grease. Add ground beef and all other chili ingredients to a large stock pot. Bring to a boil, reduce heat to low and simmer for 1 hour.
2. In a medium skillet, pour in enough oil to fill it ⅔ full. Set heat to medium-low. Let oil heat up for atleast 15 minutes before frying dough.
3. Once oil is ready, remove biscuit dough from can. Press dough into a flat circle. Carefully, place dough into the hot oil and fry for 2-3 minutes on each side, until nice and golden. Remove from oil, and lay fried dough onto a paper towel lined plate to let soak up grease. Repeat with all biscuit dough.
4. Place one fry bread onto a plate, and top with ½ cup of chili. Top with all your favorite taco toppings and enjoy!

Notes

*I also use frozen Rhodes roll dough. Thaw frozen dough as directed on package. Once thawed, combine two dough pieces together then flatten into a circle. Fry as you would the biscuit dough.

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