Navajo Tacos
User Reviews
4.8
15 reviews
Excellent
Navajo Tacos
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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!
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Ingredients
- vegetable oil for frying
- 1 can (16.3 ounces) biscuit dough refrigerated, jumbo
Navajo Taco Meat/Chili
- 1 pound ground beef lean
- 1 can (28 ounces) diced tomatoes undrained
- 1/4 cup light brown sugar
- 2 Roma tomato diced
- 1 teaspoon onion powder
- 1 packet (1 ounce) chili seasoning
- 1 can (6 ounces) tomato paste
- 1 teaspoon cumin ground
- 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
- olives sliced
Instructions
- 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
- 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.
- 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.
- Place one fry bread onto a plate, and top with 1/2 cup of chili. Top with all your favorite taco toppings and enjoy!
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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