Navajo Taco

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Author: yumenjoy
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Comments: 12
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Overall Rating: 4.7 / 5.0
Navajo Taco
⏱️ cook time 45 minutes
🍽️ servings 4
⚡ Difficulty medium

intro

Crispy golden fry bread piled high with seasoned beef, beans, fresh toppings, and zesty salsa—a beloved, comforting Indigenous Southwestern American staple.

Ingredients

All-purpose flour 2 cups (240g)
Baking powder 1 tbsp (15g)
Fine table salt 1 tsp (5g)
Whole milk, warmed to 110°F (43°C) 3/4 cup (180ml)
Vegetable oil (for dough and frying) 2 cups plus 1 tsp (485ml)
80/20 ground beef 1 lb (450g)
Low-sodium taco seasoning 2 tbsp (20g)
Water (for beef sauce) 1/2 cup (120ml)
Canned pinto beans, drained and rinsed 1 15oz can (425g)
Shredded iceberg lettuce 2 cups (140g)
Diced Roma tomatoes 1 cup (180g)
Shredded sharp cheddar cheese 1 cup (113g)
Full-fat sour cream 1/2 cup (120g)
Diced yellow onion 1/2 cup (75g)
Medium red salsa 1/2 cup (130g)

Steps

1

Mix fry bread dough

In a large mixing bowl, whisk together 2 cups (240g) all-purpose flour, 1 tbsp baking powder, and 1 tsp fine salt. Pour in 3/4 cup (180ml) warm 110°F (43°C) whole milk and 1 tsp vegetable oil, stirring with a wooden spoon until a shaggy, soft dough forms. Turn dough onto a lightly floured surface and knead gently for 2 minutes until smooth, then cover with a clean kitchen towel and let rest for 15 minutes at room temperature.

Step 1
step1：Mix fry bread dough
2

Cook seasoned beef filling

Heat a 12-inch cast iron skillet over medium heat (350°F / 175°C surface temperature). Add 1 lb (450g) 80/20 ground beef, breaking it apart with a stiff spatula as it cooks for 6-7 minutes until fully browned with no pink remaining. Drain excess rendered fat from the skillet, then stir in 2 tbsp low-sodium taco seasoning, 1/2 cup (120ml) water, and the drained, rinsed pinto beans. Bring to a gentle simmer, then reduce heat to low and cook for 5 minutes until the sauce thickens slightly; keep warm on the stovetop until serving.

Step 2
step2：Cook seasoned beef filling
3

Shape fry bread portions

After the 15-minute dough rest, divide the fry bread dough into 4 equal 100g portions. Roll each portion between your palms into a smooth ball, then use a floured rolling pin to roll each ball into a 6-inch (15cm) wide, 1/4-inch (6mm) thick circle. Poke a small 1/2-inch (1cm) hole in the center of each dough circle to prevent uneven puffing during frying.

Step 3
step3：Shape fry bread portions
4

Fry bread to golden crisp

Pour 2 cups (480ml) vegetable oil into a deep 10-inch Dutch oven or heavy-bottomed pot, heating over medium-high heat until the oil reaches 375°F (190°C) on a candy thermometer. Carefully lower one dough round into the hot oil at a time, frying for 1 minute on the first side until deep golden brown, then flip with long metal tongs and fry for 45-60 seconds on the second side. Transfer cooked fry bread to a wire rack lined with paper towels to drain excess oil, sprinkling lightly with a pinch of fine salt immediately after removing from oil. Repeat with remaining dough rounds, maintaining oil temperature between 360-375°F (180-190°C) between batches to avoid greasy bread.

Step 4
step4：Fry bread to golden crisp
5

Prep fresh taco toppings

While the fry bread drains, arrange all topping components in small serving bowls for easy assembly: 2 cups (140g) shredded iceberg lettuce, 1 cup (180g) diced Roma tomatoes, 1 cup (113g) shredded sharp cheddar, 1/2 cup (120g) full-fat sour cream, 1/2 cup (75g) diced yellow onion, and 1/2 cup (130g) medium red salsa. Let toppings sit at cool room temperature for 5 minutes to provide the best texture contrast with the hot fry bread and warm beef filling.

Step 5
step5：Prep fresh taco toppings
6

Assemble finished tacos

Place one warm, crispy fry bread on each of 4 dinner plates. Spoon 1/4 of the warm beef and bean mixture evenly over the center of each fry bread, leaving a 1-inch (2.5cm) border around the edge. Top each with shredded cheddar first (so it melts slightly from the residual heat of the beef), followed by shredded lettuce, diced tomatoes, diced onion, a dollop of sour cream, and a spoonful of salsa. Serve immediately while the fry bread remains crisp and hot.

Step 6
step6：Assemble finished tacos

Tips

1.Do not over-knead the fry bread dough: overworking the dough develops excess gluten, which leads to tough, chewy fry bread instead of the light, tender, crisp texture that is traditional.
2.Use a candy or frying thermometer to monitor oil temperature consistently: oil below 360°F (180°C) will make fry bread absorb excess grease, while oil above 385°F (195°C) will burn the bread exterior before the center cooks through.
3.Don’t skip the small center hole in each dough round before frying: this prevents the dough from puffing into a large, hollow balloon shape during cooking, which makes it difficult to pile toppings evenly on the finished bread.

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Navajo Taco:Frequently Asked Questions

1.What makes fry bread for Navajo tacos different from regular fried dough? ▾
Unlike sweet, sugar-dusted carnival fried dough, traditional Navajo taco fry bread is a savory, yeast-free base leavened only with baking powder. It’s mixed with warm milk to create a tender, chewy interior and ultra-crispy, bubbly exterior sturdy enough to hold hearty taco toppings without turning soggy immediately.
2.Can I use a different type of milk if I don’t have whole milk on hand? ▾
Whole milk delivers the richest, most tender crumb, but you can swap in 2% milk in a pinch. Avoid skim milk, as it will produce a drier, less flavorful fry bread. If using plant-based milk, opt for unsweetened plain oat milk for the closest texture and neutral flavor, and warm it to the same 110°F as dairy milk.
3.Why do I need to warm the milk to 110°F for the dough? ▾
Warming milk to 110°F helps the baking powder activate evenly as you mix the dough, leading to consistent, light, puffy fry bread instead of dense, flat discs. Milk that’s too hot can create uneven air pockets, while cold milk slows leavening, leading to tough, heavy bread that doesn’t crisp up properly when fried.
4.How hot should the frying oil be to get perfectly crispy fry bread? ▾
Aim to hold your frying oil at a steady 375°F, using a clip-on candy thermometer to monitor temperature. If the oil is too cool, the bread will soak up excess grease and turn heavy; if it’s too hot, the outside will burn before the interior cooks through, leaving a raw, doughy center.
5.Can I bake the fry bread instead of frying it for a lower-fat option? ▾
While baking won’t replicate the signature crispy, bubbly texture of traditional fried bread, you can make a decent lighter version by rolling dough discs to ¼-inch thickness, brushing both sides with oil, and baking at 425°F for 8 to 10 minutes, flipping halfway, until puffed and golden. It will be more bread-like than ultra-crisp.
6.How thick should I roll the fry bread dough before frying? ▾
Roll or pat your rested dough out to ¼-inch thickness for the best balance of crispy exterior and fluffy interior. If you roll it too thin, the bread will turn cracker-crisp and won’t hold toppings well; if it’s too thick, the center will stay doughy even after the outside is deeply golden.
7.Do I have to let the fry bread dough rest before rolling it out? ▾
Yes, letting the mixed dough rest for 10 minutes covered at room temperature is non-negotiable for tender fry bread. Resting lets the gluten in the flour relax so the dough won’t shrink back when rolled, and gives baking powder time to create small air pockets for that perfect light, puffy texture.
8.What’s the best classic seasoned beef filling for these Navajo tacos? ▾
For a traditional, flavorful filling, brown 1 pound of lean ground beef with diced yellow onion, then season with 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, salt, and black pepper. Stir in ¼ cup water and simmer 5 minutes until the sauce thickens to coat the beef.
9.Can I make the fry bread dough ahead of time? ▾
You can mix the dough, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 24 hours before frying. Let the chilled dough come back to room temperature for 20 minutes before rolling and frying, otherwise it will drop the oil temperature too much and turn greasy when cooked.
10.Why is my fry bread coming out dense and flat instead of puffy? ▾
Dense, flat fry bread usually stems from one of three common mistakes: your baking powder was expired and failed to leaven the dough, your frying oil was too cool so the bread didn’t puff on contact, or you overworked the dough when mixing, creating too much tough gluten that prevented rising.
11.What traditional toppings go on Navajo tacos? ▾
Classic toppings start with seasoned ground beef and cooked pinto beans, then get piled high with shredded iceberg lettuce, diced Roma tomatoes, shredded sharp cheddar, sour cream, chopped roasted green chiles, fresh cilantro, and zesty New Mexico-style red or green salsa. Many folks add a squeeze of fresh lime for brightness.
12.Can I use self-rising flour instead of all-purpose flour and baking powder? ▾
Yes, self-rising flour works as a convenient swap! Use 2 cups of self-rising flour in place of the all-purpose flour, baking powder, and added salt called for in the base recipe. Keep all other dough ingredients and mixing, resting, and frying instructions exactly the same for consistent, reliable results.
13.How do I keep fried fry bread warm and crispy while I cook the whole batch? ▾
As you finish frying each bread disc, set it on a wire rack set over a baking sheet in a 200°F oven, rather than stacking it on a paper towel-lined plate. Stacking or leaving bread on a flat surface traps steam, which makes the crispy crust turn soft and soggy before you’re ready to assemble tacos.
14.Can I make these Navajo tacos vegetarian? ▾
Absolutely! Swap the seasoned ground beef for crumbled seasoned plant-based ground, or load up extra fillings like spiced black beans, roasted corn, diced roasted sweet potato, and sautéed peppers for a hearty, satisfying vegetarian version. Top with all your favorite fresh taco fixings just like you would with beef.
15.How long does leftover fry bread stay good, and how do I reheat it? ▾
Leftover fry bread will keep for up to 3 days stored in an airtight container at room temperature. To reheat and bring back crispness, place it directly on your oven rack at 350°F for 3 to 4 minutes, or toast it in a dry skillet over medium heat for 1 minute per side—avoid microwaving, which makes it chewy and tough.
16.Why does my fry bread bubble up unevenly when I fry it? ▾
Small, random uneven bubbles are totally normal and even desirable for traditional fry bread, as they create little nooks to hold taco toppings. Extremely lopsided puffing usually happens if you stretch the dough to an uneven thickness before frying, or forget to flip the bread once the first side turns deep golden.
17.Do I need a deep fryer to make the fry bread? ▾
No, you don’t need any special equipment! A heavy-bottomed Dutch oven or deep cast iron skillet works perfectly, as long as you have 1 to 1.5 inches of oil in the pan and a reliable thermometer to track temperature. Leave 2 inches of headspace at the top of the pan to prevent hot oil from bubbling over as the bread cooks.
18.Can I freeze leftover fry bread for later use? ▾
Yes, fully cooled fry bread freezes really well for up to 3 months. Wrap each disc individually in plastic wrap, then stash them in a labeled zip-top freezer bag. Reheat directly from frozen in a 375°F oven for 5 to 7 minutes until warmed through and crispy again—no thawing required.
19.What’s the difference between Navajo tacos and regular beef tacos? ▾
The biggest difference is the base: instead of a thin corn or flour tortilla, Navajo tacos use freshly fried, thick, crispy fry bread as the sturdy, indulgent foundation. They also tend to be piled higher with a wider mix of bean, meat, and fresh vegetable toppings, making them a heartier, comfort-focused take on classic tacos.

Comments (12)

2 days ago

OMG these fry bread tacos were an absolute game changer for our family taco night! My kids usually turn their nose up at anything new, but they went back for SECONDS. I topped them with seasoned ground beef, shredded lettuce, cheese, and a little dollop of sour cream, just like the recipe said. The fry bread got so perfectly crispy on the edges but soft in the middle — 10/10 will be making these for our next potluck too!

yesterday

Wait did you find the dough easy to work with? I’m nervous to try fry bread for the first time, I’ve heard it can be tricky to get the texture right!

yesterday

So glad your family loved them! If you’re new to making fry bread, just make sure your oil is heated to 375F before dropping the dough in, and don’t overwork the dough when you’re shaping it — that keeps it nice and tender inside! Let us know how it goes if you give it a shot.

1 week ago

Made these after a long day hiking in Sedona and they hit SO hard. I used ground bison instead of beef for a little extra gamey flavor that pairs perfect with the crispy fry bread. Only note is I had to add a tiny bit more flour to my dough because it was sticking to my counter pretty bad, but that was an easy fix. Cook time was right around 45 minutes like the recipe said, no surprises.

5 days ago

Oh the bison swap is genius! I make these for car camping trips all the time, I’m definitely bringing ground bison on my next trip to try that. Do you pre-mix the dough at home before you head out?

3 days ago

I do pre-mix the dry ingredients at home and keep them in a sealed bag, then mix in the wet ingredients when we get to camp! Saves so much time and mess when you’re cooking outside.

3 days ago

Brought these to our neighborhood block party last weekend and people were literally asking me for the recipe before they even finished their first taco! I made a big batch of the fry bread ahead of time and kept them warm in the oven, then set out a topping bar with beans, salsa, guac, pickled onions, all the good stuff. So much more fun than regular hard shell tacos. Only thing is I wish I made double, they were gone in 20 minutes flat!

2 days ago

How do you keep the fry bread crispy when you keep it warm in the oven? Mine always gets soggy when I try to keep fried foods warm for parties!

yesterday

That potluck spread sounds amazing! To keep fry bread crispy in the oven, set your oven to the lowest warm setting, place a wire rack over a baking sheet, and lay the fry bread on the rack instead of stacking them on a plate — that lets air circulate so they don’t get soggy! Works like a charm.

5 days ago

I was so nervous I couldn’t make these work with my gluten allergy, but I swapped the all purpose flour for a 1:1 gluten free baking flour and they turned out SO good! The fry bread was still crispy and fluffy, no weird gritty texture like a lot of gluten free fried breads have. My whole family (who eats regular gluten) didn’t even notice a difference! Will be adding this to our weekly meal rotation.

3 days ago

Which brand of 1:1 flour did you use? I’ve had bad luck with some brands getting super dense when fried, would love a rec!

2 days ago

That’s such a fantastic swap! We’re so glad the gluten free version worked out for you — we’ve tested it with Bob’s Red Mill 1:1 flour with great results too, for anyone else looking to make this gluten free.

30 minutes ago

First time ever making fry bread and I only messed up the first piece because I had the oil too hot, oops. The rest came out perfect! Super cheap to make too, which is perfect for my college student budget. Topped mine with leftover chili, cheese, and green onions, chef’s kiss.

5 minutes ago

Love the leftover chili topping idea — that sounds so cozy! Don’t feel bad about the first piece, everyone has a test piece when making fry bread, it’s part of the fun 😉. If your oil is smoking at all, just turn it down a touch and wait a minute before adding the next round of dough.

yesterday

Added a little taco seasoning and a pinch of cayenne right into the fry bread dough and it took these to the NEXT level. That little extra kick in the crispy bread pairs so well with all the creamy, cool toppings. 10/10, will be making these every other taco night from now on.

2 hours ago

Oh that cayenne in the dough hack is brilliant! I’m gonna add a little chili powder too next time I make these, can’t wait to try that.

2 hours ago

Wait, has anyone tried making the dough ahead of time for meal prep? I’d love to make a big batch on Sunday to have these ready for quick dinners during the work week, but I don’t want the dough to get weird in the fridge.

30 minutes ago

Great question! You can absolutely make the dough ahead — just wrap it tightly in plastic wrap and keep it in the fridge for up to 3 days. When you’re ready to cook, let it sit at room temp for 15 minutes before shaping and frying, and it’ll work just as good as fresh!

2 weeks ago

My grandma used to make fry bread very similar to this when I was a kid growing up in Window Rock, and this recipe tastes exactly like I remember! The texture is perfect, not too greasy, just crispy outside and soft inside. I made these for my grandkids this weekend and they begged me to make them again next weekend. Thank you so much for sharing this traditional recipe, it means a lot.

1 week ago

This comment means the world to us. We worked closely with Navajo community members to make sure this recipe stays true to the traditional preparation, so we’re so glad it brought back those special memories for you and that your grandkids loved it too 💛.

1 week ago

Threw these on the menu for our game day watch party last Sunday and they were a total hit. I fried the bread up on my side burner outside so I didn’t make the whole house smell like oil, then loaded them up with smoked pulled pork, coleslaw, and a drizzle of BBQ sauce for a little twist. Don’t @ me, it was delicious.

5 days ago

The pulled pork and coleslaw twist sounds insane! I never thought to use fry bread for non-taco toppings, that’s gonna be a game day move for me too this fall.

5 minutes ago

SO good. I was a little worried because medium difficulty recipes usually stress me out, but the steps were super easy to follow and I didn’t run into any issues at all. The fry bread was way simpler to make than I thought it would be! Topped mine with pinto beans, ground turkey, cilantro, and a squeeze of lime, so fresh.

just now

Pretty good! I think I rolled my dough a little too thick so the middle was a bit doughy for my taste, but the edges were perfect and crispy. Next time I’ll roll it a little thinner and make sure the oil is hot enough all the way through. Still ate two of them though, no regrets.

2 weeks ago

Made these for our family dinner last night and my husband said they’re better than the ones we had at the state fair last summer! I added a little honey butter to a few of the extra fry bread pieces for dessert and that was chef’s kiss too. Who knew fry bread worked for both dinner and dessert?