5 from 12 votes
Navajo Tacos with Indian Fry Bread
Navajo Tacos assemble chili, shredded cheddar, lettuce, sour cream, and optional salsa or olives on warm Indian Fry Bread. The fry bread is a fried dough made from a simple mixture of flour, salt, baking powder, dry milk, and water, cooked until golden and bubbly. The soft yet crisp bread serves as a sturdy base to hold abundant savory chili and fresh toppings, creating a hearty and casual meal with contrasting textures.
Prep Time
5 mins
Total Time
5 mins
Servings:
4
Calories:
553 kcal
Course:
Main Course, Dinner
Cuisine:
Mexican
Ingredients
Indian Fry Bread
- 2 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons baking powder
- 1/2 cup dry milk
- 1 1/2 cups water warm
- neutral cooking oil vegetable oil or canola oil for frying, generic cooking oil
Navajo Taco Toppings
- 3 cups chili (homemade, see link below or canned)
- 1 cup cheddar cheese shredded
- 2 cups lettuce shredded
- 4 tablespoons sour cream
- olive optional
- salsa (optional)
- tomato or pico de gallo
Instructions
For the Indian Fry Bread
- Heat oil to 375 degrees in a frying pan or electric skillet.
- Combine all ingredients in a bowl.
- Mix dough thoroughly, you may have to add more flour to get a soft dough consistency.
- Divide dough into 4 balls.
- Roll each dough ball out on a floured surface making a thin circle.
- Lift it like a pizza dough off the surface.
- Fry the dough in hot oil.When you see the dough turning a golden brown – about 20-30 seconds. Flip over and cook the other side. It's normal to see big bubbles in the dough.Remove from oil when both sides are a golden brown.
- Drain off excess grease on a paper towel.Keep warm in oven (200 degrees) until ready to serve.
Cup of Yum
Navajo Taco Toppings
- Prepare or heat chili. For an easy chili recipe, try our Cheater Chili.
- Layer 3/4 cup chili, 1/4 cup cheese, 1/2 cup lettuce, 1 tablespoon sour cream, olives, and salsa on each piece of Homemade Fry Bread.
- Serve on a sturdy plate!
Notes
- Grands Biscuits dough or thawed frozen roll dough can be used as a shortcut for the fry bread; just roll thin and fry.
- Maintain oil temperature at 375 degrees for optimal frying, cooking each bread about 30 seconds per side until golden.
- Drain excess oil by patting fry bread with a paper towel after frying and keep warm in a 200-degree oven until serving.
Nutrition Information
Calories
553kcal
(28%)
Carbohydrates
79g
(26%)
Protein
22g
(44%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
36mg
(12%)
Sodium
1429mg
(60%)
Potassium
956mg
(20%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Vitamin A
1760IU
(35%)
Vitamin C
164.1mg
(182%)
Calcium
486mg
(49%)
Iron
5.4mg
(30%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 553
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 79g | 26% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 1429mg | 60% |
| Potassium | 956mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 1760IU | 35% |
| Vitamin C | 164.1mg | 182% |
| Calcium | 486mg | 49% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.