Description
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!
Ingredients
Scale
- 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)
- Vegetable or Avocado Oil (for frying)
- 1 can (16.3 ounces) refrigerated jumbo biscuit dough
- lettuce
- cheese
- sour cream
- salsa
- guacamole
- sliced olives
Instructions
- Brown beef: Cook and crumble ground beef in a large saucepan over medium-high heat.
- Drain grease: Once browned, drain grease.
- Simmer chili: Add all other chili ingredients, bring to a boil, reduce heat to low and simmer for 1 hour.
- Heat oil: Heat oil in a large skillet to 350 degrees F over medium-low heat.
- Shape dough: Press biscuit dough into flat circles.
- Fry dough: Fry dough for 2 minutes on each side, or until golden-brown.
- Drain dough: Remove from oil and lay fried dough onto a paper towel-lined plate.
- Assemble: Place one fry bread onto a plate, top with 1/2 cup of chili and favorite taco toppings.
Notes
Store cooled fry bread in an airtight container at room temperature for up to 2 days or freeze for 1 month. Store leftover chili in the refrigerator for up to 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American Southwest
Nutrition
- Serving Size: 1 taco
- Calories: 680 kcal
- Sugar: 14 g
- Sodium: 1250 mg
- Fat: 34 g
- Saturated Fat: 11 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 11 g
- Protein: 31 g
- Cholesterol: 85 mg
Keywords: Navajo Tacos, fry bread, Southwest cuisine, easy tacos, comfort food