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5.0 from 78 votes

Navajo Tacos

Made of tender homemade fry bread that are layered with a seasoned ground beef and bean filling, crisp lettuce, rich cheese, juicy tomatoes, and creamy sour cream. They are truly one of the ultimate comfort foods!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6
Course: Main Course

Ingredients

  • 1 Tbsp olive oil
  • 3/4 cup yellow onion, diced
  • 2 cloves garlic finely minced
  • 1 lb lean ground beef
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (14.5 oz) can petite diced tomatoes*
  • 1 (4 oz) can diced green chilis (mild if preferred)
  • Salt and pepper, to taste
Navajo Fry Bread, recipe here
For serving
  • Romaine or Iceberg lettuce, chopped
  • Shredded cheddar or Monterey Jack cheese
  • Roma tomatoes, diced
  • sour cream
  • Sliced black olives and chopped cilantro (optional)

Instructions

Navajo Taco Filling
    Cup of Yum
  1. 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. 
  2. 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. 
  3. Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste. 
  4. 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). 
  5. 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

  • *If you want a less juicy filling you can drain the canned tomatoes.
  • *An 8 oz. can of tomato sauce can be used in place of canned tomatoes in a pinch.