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4.8 from 15 votes

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!

Total Time
1 hr 30 mins
Servings: 8
Course: Main Course , Bread , Lunch , Dinner , Others
Cuisine: American , Mexican

Ingredients

  • vegetable oil for frying
  • 1 can (16.3 ounces) refrigerated jumbo biscuit dough
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
Toppings
  • lettuce
  • cheese
  • sour cream
  • salsa
  • guacamole
  • sliced olives

Instructions

    Cup of Yum
  1. In a large cast iron skillet, pour in enough oil to fill it 2/3 full. Set heat to medium-low. Let oil heat up for at least 15 minutes before frying dough.
Navajo Taco Meat/Chili
  1. 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. 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 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 biscuit dough.
  3. Place one fry bread onto a plate, and top with 1/2 cup of chili. Top with all your favorite taco toppings and enjoy!