Description
This Navajo taco recipe features fluffy fry bread topped with a savory lean ground beef or turkey and pinto bean filling, fresh vegetables, cheese, and a rich homemade Red Chile Drizzle. It’s a comforting, satisfying, and quick-to-prepare meal perfect for family dinners or feeding hungry crowds.
Ingredients
- 1 lb lean ground beef or turkey
- 1 (15 oz) can pinto beans, about 425 g
- 2 cups shredded cheddar or Monterey Jack cheese, about 220 g
- 1 head lettuce
- 2 tomatoes
- 0.5 onion
- 3 cups all-purpose flour, about 360 g
- 1 Tbsp baking powder
- 1 tsp salt
- 2 cups vegetable oil, about 470 ml (for frying)
- 4–6 dried New Mexico or Ancho chiles
- 2 cloves garlic, minced
- 1 tsp cumin
- 0.5 tsp dried oregano
- 1 cup vegetable or chicken broth, about 240 ml
Instructions
- Prepare Red Chile Drizzle: Rehydrate 4-6 dried chiles in 2 cups of very hot water for 20 minutes, until soft and pliable. Blend the softened chiles (stems removed) with minced garlic, cumin, oregano, and the broth until smooth and vibrant. Simmer in a small saucepan for 10 minutes over medium-low heat, stirring occasionally, for the flavors to meld and thicken slightly.
- Cook Filling: Brown 1 lb lean ground beef or turkey in a large 10-inch skillet over medium-high heat, breaking it up with a spoon, until no pink remains (about 7-8 minutes). Drain any excess fat. Stir in the can of cooked pinto beans and about 0.25 cup of the prepared red chile drizzle; simmer gently for 10-15 minutes, stirring until heated through and the savory flavors are fully combined. If the mixture looks too dry, splash in 1-2 Tbsp more broth or drizzle.
- Make Fry Bread Dough: In a large bowl, whisk together the flour, baking powder, and salt. Gradually add 1.5 cups of warm water, mixing until a soft, pliable dough forms that pulls away from the sides. Knead briefly on a lightly floured surface for about 2 minutes until smooth and elastic. Divide the dough into 6-8 equal portions, rolling them into small balls.
- Fry Bread: Heat 1-2 inches of vegetable oil in a heavy-bottomed pot or a sturdy Dutch oven to 350(degrees)F (175(degrees)C). Gently stretch each dough portion into an oval or round shape, about 6-8 inches across and 0.25-inch thick. Carefully slide one or two pieces into the hot oil (do not overcrowd the pan!). Fry for 1-2 minutes per side until golden brown and puffed. Transfer the freshly fried bread to a paper towel-lined plate to drain.
- Assemble Tacos: Place a warm, golden fry bread on each plate. Spoon generous amounts of the meat and bean filling over it. Top with shredded lettuce, diced tomatoes, chopped onions, and a sprinkle of melty cheese. Finish with a generous drizzle of the homemade Red Chile Drizzle.
Notes
Do not overcrowd the pan when frying; each piece of fry bread needs space to puff up properly. Always ensure your oil temperature is consistent around 350(degrees)F (175(degrees)C) for evenly cooked, non-greasy, and crispy fry bread. Dried chiles are a fantastic pantry staple, readily available year-round. For the freshest taste and best nutrition, opt for peak-season lettuce, tomatoes, and onions. For an even richer filling, mash about half the pinto beans into the meat mixture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying, Simmering
- Cuisine: Native American, American
Nutrition
- Serving Size: 1 taco
- Calories: 750 calories
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Navajo tacos, fry bread, red chile drizzle, ground beef, pinto beans, easy dinner, family meal, comfort food, homemade sauce, Native American inspired