Navajo Tacos
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6
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Course
Main Course
Navajo Tacos
Description
This recipe starts by sautéing onion and garlic in olive oil, then browning lean ground beef. The beef is seasoned with chili powder, cumin, paprika, salt, and pepper, then combined with red kidney beans, diced tomatoes, and mild green chilis. The filling simmers briefly to allow flavors to meld and adjust consistency.
The filling is served hot over fry bread, a flat, soft bread that holds toppings well. Traditional toppings include chopped romaine or iceberg lettuce, shredded cheddar or Monterey Jack cheese, diced tomatoes, and a dollop of sour cream. Optional garnishes such as sliced black olives or chopped cilantro add extra flavor and color.
This dish offers a robust and hearty meal, combining spicy, savory beef with creamy and crunchy toppings. The recipe suggests draining canned tomatoes if a less juicy filling is preferred and mentions substituting tomato sauce in a pinch.
Ingredients
- 1 Tbsp olive oil
- 3/4 cup yellow onion diced
- 2 cloves garlic finely minced
- 1 lb ground beef lean
- 2 tsp chili powder
- 1 tsp cumin ground
- 1/2 tsp paprika
- 1 (15 oz) can red kidney beans drained and rinsed, dark
- 1 (14.5 oz) can diced tomatoes petite
- 1 (4 oz) can diced green chilis (mild if preferred)
- salt to taste
- black pepper to taste
Navajo Fry Bread, recipe here
For serving
- romaine lettuce chopped, or iceberg lettuce
- cheddar cheese or Monterey Jack cheese, shredded
- Roma tomato diced
- sour cream
- black olives optional, sliced black olives, chopped cilantro
- cilantro optional, sliced black olives, chopped cilantro
Instructions
Navajo Taco Filling
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 20 seconds. Scoot mixture to the side then crumble beef into skillet.
- Season with salt and pepper and cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.
- Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.
- Cover and simmer for 10-15 minutes (if you used the tomato sauce you can add in a few tbsp of water to thin a little if needed).
- Using a slotted spoon, spoon mixture over prepared fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.
Notes
- Draining canned tomatoes reduces excess moisture if a less juicy filling is desired.
- Tomato sauce can be used as a substitute for diced canned tomatoes when needed.
User Reviews
Overall Rating
5
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