Easy Navajo Tacos Fry Bread

Easy Navajo Tacos make a showstopping dinner everyone gets excited about and are the best way to recreate that festival food experience right in your own kitchen. Using a shortcut with biscuit dough, you get incredibly tasty fry bread topped with hearty chili and all the fresh taco toppings you love. I remember the first time I made fifty of these for a Halloween party and was running between the stove and my baby daughter’s crib, but the celebration and empty plates were so worth it.

My family always requests these for cool weather get togethers and I find myself craving them the minute fall hits. The combination of crispy bread with the warm savory chili is unbeatable.

Ingredients

• Vegetable oil for frying: Essential for crisp golden fry bread Select neutral oil with a high smoke point for best results
• Refrigerated jumbo biscuit dough: A clever shortcut makes homemade fry bread possible even on a busy weeknight Look for brands with real butter and avoid over processed varieties
• Ground beef: Choose lean ground beef for less grease It gives the chili a hearty base
• Diced tomatoes: Pick a can with no added salt or fire roasted for extra flavor
• Light brown sugar: Balances the spicy chili notes Use fresh and soft sugar for best mixing
• Roma tomatoes: Fresh and bright diced tomatoes add bursts of flavor Ripe but firm tomatoes work best
• Onion powder: Supplies savoriness and depth Ensure it is fresh and aromatic
• Chili seasoning packet: A quick way to add classic chili flavor Check for one with low sodium and no fillers
• Tomato paste: Thickens the chili and gives umami richness Freshly opened paste has the best flavor
• Ground cumin: Warm earthy spice that rounds out the chili Use recently purchased cumin for boldness
• Chili powder: Enhances depth and heat Opt for a pure chili powder for best results
• Black beans: Offer protein and texture Choose canned beans that are not mushy
• Pinto beans: Provide creaminess and heartiness Drained and rinsed beans work best
• Lettuce: Gives freshness and crunch Use crisp romaine or iceberg
• Cheese: Melts over the warm chili for the classic taco experience Use colby jack or cheddar
• Sour cream: Smooth tangy finish Full fat for the richest result
• Salsa: Adds brightness Choose homemade or jarred
• Guacamole: Creamy and cooling Pick avocados that yield to gentle pressure
• Sliced olives: Briny finish Use black or green olives as you like

Step-by-Step Instructions

Prepare the Oil:

Pour vegetable oil into a large cast iron skillet until it is two thirds full Set the skillet on medium low heat and let the oil heat for at least fifteen minutes Check that the oil is hot but not smoking for golden fry breads

Make the Chili:

In a separate large skillet cook and crumble the ground beef over medium high heat until browned Drain any excess grease Transfer the beef to a large stock pot and add the diced tomatoes brown sugar diced Roma tomatoes onion powder chili seasoning tomato paste cumin chili powder drained and rinsed black beans and pinto beans Stir everything together well

Simmer the Chili:

Bring the chili mixture to a boil over medium high heat Once boiling reduce the heat to low and let simmer uncovered for one hour Stir occasionally to prevent sticking and to let the flavors blend

Fry the Fry Bread:

When the oil is hot open the refrigerated biscuit dough Separate the biscuits and press each one into a flat even circle about a half inch thick Gently lower one circle at a time into the oil and fry for two minutes per side Watch closely for a golden brown finish Using a slotted spatula remove the fry bread to a plate lined with paper towels Continue until all the dough circles are cooked

Assemble the Navajo Tacos:

Place a piece of fry bread onto a serving plate Spoon about one half cup of the hot chili mixture over the bread Add lettuce cheese sour cream salsa guacamole and olives as desired Serve immediately while warm

Save Pin

I always look forward to cheese melting into the hot chili Nothing says comfort like that stretchy gooey bite Two years ago my family spent a cold fall afternoon making these together and now it is our tradition every October

Storage Tips

If you have leftovers store the chili in an airtight container in the refrigerator for up to three days The fry bread is best enjoyed fresh but can be kept in a sealed bag for a day Warm the fry bread again in a toaster oven or on a skillet to revive the crispness

Ingredient Substitutions

Ground turkey or even plant based crumbles can replace beef for a lighter or vegetarian twist You can swap black and pinto beans for kidney or cannellini beans If you want to make fry bread from scratch just combine flour baking powder salt and water and shape into discs

Serving Suggestions

Serve with extra salsa and chopped cilantro for brightness A squeeze of fresh lime over the assembled tacos brings a tangy lift Pair with a simple side salad or a big pitcher of lemonade to make it a complete meal

Cultural and Historical Context

Navajo Tacos are inspired by the traditional fry bread of Native American cuisine The addition of chili and taco toppings is a celebration of Southwest flavors making this dish comforting and festive Whether enjoyed at fairs or at home they bring people together for family style eating

Save Pin

Commonly Asked Questions

→ What makes the fry bread so light and fluffy?

Using refrigerated biscuit dough produces a soft, airy texture, while frying at a steady temperature ensures pillowy fry bread with a crisp edge.

→ Can I prepare the chili topping ahead of time?

Yes, the chili can be simmered in advance and stored in the refrigerator for up to two days, making assembly quicker when ready to serve.

→ Are there alternative toppings for Navajo tacos?

Absolutely! Try adding shredded lettuce, diced tomatoes, sliced olives, salsa, cheese, guacamole, or even a drizzle of hot sauce to suit your taste.

→ Can this dish be made vegetarian?

Yes, simply omit the ground beef and increase the beans or add grilled vegetables for a hearty, meatless version.

→ What oil is best for frying the dough?

Vegetable oil works well due to its neutral flavor and high smoke point, ensuring the dough cooks evenly and achieves a golden color.

→ How do I store leftover fry bread?

Cool completely, then wrap in foil or place in an airtight container. Reheat in the oven to restore crispness before topping.