Who else LOVES Navajo/Fry Bread Tacos? So. Delicious! And they’re really easy to make too! I usually make them with stewed ancho chicken, but I opted for the more traditional ground beef this time.
Beef:
1 lb lean Ground Beef
½ cup Bell Pepper; cored and chopped
1 can Pinto Beans
⅓ cup Taco Seasoning
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Fry Bread:
2 cups All Purpose Flour
1 Tablespoon Baking Powder
1 teaspoon Salt
Pinch of Sugar
1 cups warm Water
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Toppings:
1 large Tomato; cored and chopped
2 cups Lettuce; chopped
½ cup Mexican Blend Cheese
½ cup Onion; chopped
½ cup Black Olives; sliced
½ cup Sour Cream
½ cup Salsa of choice
¼ cup Cilantro (optional)
For the fry bread, combine all of the dry ingredients in a large bowl. Slowly pour in the water while mixing with a fork until a slightly tacky dough forms. Knead the dough inside the bowl until it pulls away from the sides, then cover and rest for 20 minutes.
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Meanwhile, heat a large skillet over medium heat and brown the beef. Drain and add the onion, garlic and bell peppers; sautéing until tender. Add in the spices and beans, then reduce the heat to low, cover and simmer for 15 minutes.
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Preheat a large skillet over medium-high heat and add 1” of oil. Once the oil is hot enough to fry, form the dough into 2” balls and roll out until thin. Place in the hot oil and fry for 1-2 minutes per side or until golden brown.
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Scoop the beef mixture over the fry bread and add your desired toppings.
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Enjoy!
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Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 