Easy Navajo Tacos Fry Bread (Printable Version)
# What You'll Need:
→ For Fry Bread
01 -
Vegetable oil, for deep-frying
02 -
1 can (460 g) refrigerated jumbo biscuit dough
→ For Meat Chili
03 -
450 g lean ground beef
04 -
1 can (800 g) diced tomatoes, undrained
05 -
60 ml light brown sugar
06 -
2 Roma tomatoes, diced
07 -
5 ml onion powder
08 -
1 packet (28 g) chili seasoning
09 -
1 can (170 g) tomato paste
10 -
5 ml ground cumin
11 -
10 ml chili powder
12 -
1 can (425 g) black beans, drained and rinsed
13 -
1 can (425 g) pinto beans, drained and rinsed
→ Suggested Toppings
14 -
Shredded lettuce
15 -
Grated cheese
16 -
Sour cream
17 -
Salsa
18 -
Guacamole
19 -
Sliced black olives
# Step-by-Step Directions:
01 -
Pour enough vegetable oil into a large cast iron skillet to fill it two-thirds full. Set to medium-low heat and allow oil to reach frying temperature, heating for at least 15 minutes.
02 -
Cook and crumble ground beef in a large skillet over medium-high heat until browned. Drain excess fat. Transfer the beef to a large stock pot, then add undrained diced tomatoes, brown sugar, diced Roma tomatoes, onion powder, chili seasoning, tomato paste, ground cumin, chili powder, black beans, and pinto beans. Stir to combine, bring the mixture to a boil, reduce heat to low, and simmer uncovered for 1 hour.
03 -
Remove biscuit dough from can and gently press each piece into a flat disc. Working in batches, carefully place dough pieces into hot oil. Fry for 2 minutes per side, or until golden-brown. Remove each fry bread with tongs and transfer to a plate lined with paper towels to absorb excess oil. Repeat with remaining dough.
04 -
Place one fry bread on a plate. Spoon approximately 120 ml of prepared chili onto the bread, then garnish generously with lettuce, cheese, sour cream, salsa, guacamole, and sliced olives as desired.
05 -
Enjoy while hot for best texture and flavor.
# Helpful Notes:
01 -
Pressing biscuit dough evenly helps maintain uniform thickness for even frying.
02 -
Monitor oil temperature with a thermometer to prevent burning or undercooking the bread.