Navajo Tacos Recipe

Flour: The base for the fry bread, providing structure and texture.

Baking powder: Helps the dough rise and become fluffy when fried.

Salt: Enhances the flavor of the fry bread and the beef mixture.

Water: Combines with the flour to form the dough.

Vegetable oil: Used for frying the dough to a golden brown.

Ground beef: The main protein component, providing a savory base for the toppings.

Pinto beans: Adds texture and additional protein to the beef mixture.

Taco seasoning: A blend of spices that gives the beef mixture its classic taco flavor.

Lettuce: Adds a fresh, crisp element to the tacos.

Tomatoes: Provides a juicy, tangy contrast to the other toppings.

Cheese: Melts over the warm beef mixture, adding a creamy, savory layer.

Sour cream: Adds a tangy, creamy finish to the tacos.

Salsa: Brings a spicy, flavorful kick to the dish.

When making the fry bread, ensure that the oil is at the right temperature before frying. If the oil is too hot, the bread will brown too quickly on the outside while remaining doughy inside. Conversely, if the oil is not hot enough, the bread will absorb too much oil and become greasy. A good way to test the oil is to drop a small piece of dough into the pan; it should sizzle and rise to the surface immediately.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, making it a healthier option.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor and contains trace minerals.

• warm water - Substitute with milk: Milk can make the dough richer and more tender.

• vegetable oil - Substitute with canola oil: Canola oil has a similar smoke point and neutral flavor, making it a good alternative for frying.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can reduce the overall fat content of the dish.

• pinto beans - Substitute with black beans: Black beans have a similar texture and provide a slightly different flavor profile.

• taco seasoning - Substitute with homemade spice mix: Combine chili powder, cumin, paprika, garlic powder, onion powder, and oregano for a fresh and customizable seasoning.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage adds a crunchier texture and can hold up better under the toppings.

• diced tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are sweeter and can add a burst of flavor.

• shredded cheese - Substitute with crumbled queso fresco: Queso fresco provides a mild, creamy texture that complements the other toppings.

• sour cream - Substitute with Greek yogurt: Greek yogurt is a healthier option with a similar tangy flavor and creamy texture.

• salsa - Substitute with pico de gallo: Pico de gallo is a fresh, chunky salsa that adds a vibrant flavor and texture.

• Allow the fry bread to cool completely before storing. This prevents condensation from making the bread soggy.
• Wrap each piece of fry bread individually in plastic wrap or aluminum foil to maintain freshness.
• Place the wrapped fry bread in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days.
• For longer storage, place the wrapped fry bread in a freezer-safe bag or container. Freeze for up to 3 months.
• To reheat, thaw the fry bread at room temperature if frozen. Warm in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Alternatively, microwave on a microwave-safe plate for 20-30 seconds.
• Store the ground beef and pinto bean mixture separately in an airtight container in the refrigerator for up to 3 days.
• For freezing, let the ground beef and pinto bean mixture cool completely. Transfer to a freezer-safe container or resealable plastic bag. Freeze for up to 3 months.
• To reheat the ground beef and pinto bean mixture, thaw in the refrigerator overnight if frozen. Warm in a skillet over medium heat until heated through, adding a splash of water if necessary to prevent drying out.
• Store shredded lettuce, diced tomatoes, and shredded cheese in separate airtight containers in the refrigerator. Use within 2-3 days for optimal freshness.
• Sour cream and salsa should be stored in their original containers in the refrigerator. Follow the expiration dates on the packaging for best results.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover fry bread on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes until warm. For the beef mixture, place it in an oven-safe dish, cover it with foil, and heat alongside the fry bread. Once warmed, assemble your Navajo tacos with fresh lettuce, tomatoes, cheese, sour cream, and salsa.

• Microwave Method: Place the fry bread on a microwave-safe plate and cover it with a damp paper towel to keep it moist. Microwave on high for 30-45 seconds or until warm. For the beef mixture, transfer it to a microwave-safe bowl, cover with a microwave-safe lid or another damp paper towel, and heat on high for 1-2 minutes, stirring halfway through. Reassemble your Navajo tacos with fresh toppings.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the fry bread in the skillet and warm each side for about 1-2 minutes until heated through. For the beef mixture, use a separate pan to reheat over medium heat, stirring occasionally until hot. Once both components are warm, top the fry bread with the beef mixture and fresh toppings.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the fry bread in the air fryer basket and heat for 3-4 minutes until crispy and warm. For the beef mixture, you can use a microwave or stovetop method as described above. Assemble your Navajo tacos with the reheated components and fresh toppings.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the fry bread on the toaster oven tray and cover with foil. Heat for about 10 minutes until warm. For the beef mixture, use a microwave or stovetop method to reheat. Combine the warm fry bread and beef mixture with fresh toppings to enjoy your Navajo tacos.

These methods ensure that your Navajo tacos retain their deliciousness and texture, making your leftovers just as enjoyable as the original meal.

• Mixing bowl: Used to combine the flour, baking powder, and salt, and to mix in the warm water to form the dough.

• Floured surface: Provides a workspace to knead the dough until it becomes smooth.

• Frying pan: Used to heat the vegetable oil and fry the dough discs until they are golden brown on both sides.

• Paper towels: Placed on a plate to drain the excess oil from the fried dough discs.

• Another pan: Used to cook the ground beef and mix in the taco seasoning and pinto beans.

• Spatula: Helps in flipping the dough discs while frying and stirring the ground beef mixture.

• Knife: Used to dice the tomatoes.

• Cutting board: Provides a surface to dice the tomatoes and shred the lettuce.

• Measuring cups: Used to measure the flour, warm water, and other ingredients accurately.

• Measuring spoons: Used to measure the baking powder and salt.

• Plate: Used to assemble the Navajo tacos by placing the fry bread and topping it with the beef mixture and other ingredients.

Prepare ingredients in advance: Chop lettuce, dice tomatoes, and shred cheese ahead of time to streamline the assembly process.

Use pre-made dough: Save time by using store-bought fry bread or pizza dough instead of making it from scratch.

Cook beef in bulk: Prepare a large batch of ground beef with taco seasoning and freeze portions for future use.

Multi-task: While the dough is frying, cook the ground beef and pinto beans simultaneously to save time.

Assemble efficiently: Set up a topping station with lettuce, tomatoes, cheese, sour cream, and salsa for quick and easy assembly.