Navajo Taco / Fry Bread Taco

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Author: yumenjoy
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Comments: 4
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Overall Rating: 4.8 / 5.0
Navajo Taco / Fry Bread Taco
⏱️ cook time 40 minutes
🍽️ servings 4
⚡ Difficulty easy

intro

Crispy, golden puffed fry bread loaded with seasoned beef, beans, melted cheese, and fresh toppings: a beloved hearty Navajo comfort food from the American Southwest.

Ingredients

All-purpose flour 2 cups (240g)
Baking powder 1 tablespoon
Fine sea salt 1 teaspoon
Warm water (105°F / 40°C) 3/4 cup (180ml)
Vegetable oil (for frying) 4 cups (960ml)
80/20 ground beef 1 lb (450g)
Taco seasoning (mild or medium) 2 tablespoons
Canned pinto beans (drained, rinsed) 1 (15 oz / 425g) can
Shredded sharp cheddar cheese 1.5 cups (170g)
Shredded iceberg lettuce 2 cups (140g)
Diced Roma tomatoes 1 cup (180g)
Full-fat sour cream 1/2 cup (120g)
Diced mild canned green chiles 4 oz (113g)

Steps

1

In a large mixing bowl, whisk together 2 cups (240g) all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon fine sea salt until fully combined. Slowly pour in 3/4 cup (180ml) of 105°F (40°C) warm water, stirring with a wooden spoon until a shaggy, soft, non-sticky dough forms. Turn the dough out onto a lightly floured work surface, 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：
2

After the dough rests, divide it into 4 equal portions (approximately 105g each). Use a lightly floured rolling pin to roll each portion into a 6-inch (15cm) wide, 1/4-inch (6mm) thick circle. Poke a single 1/2-inch (1.2cm) hole in the center of each dough round to prevent uneven puffing during frying, then set shaped rounds on a parchment-lined baking sheet until ready to cook.

Step 2
step2：
3

Heat 4 cups (960ml) of vegetable oil in a heavy-bottomed Dutch oven or deep skillet to 375°F (190°C) over medium-high heat, monitoring temperature with a clip-on candy thermometer. Carefully lower one dough round into the hot oil, fry for 90 seconds on the first side until deep golden brown, then flip with long metal tongs and fry for an additional 60-90 seconds on the second side. Transfer cooked fry bread to a wire rack lined with paper towels to drain, sprinkle lightly with a pinch of salt, and repeat with remaining dough, maintaining oil temperature between 360-375°F (180-190°C) between batches.

Step 3
step3：
4

While the fry bread drains, heat a large 12-inch skillet over medium heat (350°F / 175°C). Add 1 lb (450g) of 80/20 ground beef, breaking it apart with a stiff spatula as it cooks for 5-6 minutes until fully browned with no pink remaining. Drain excess rendered grease from the pan, then stir in 2 tablespoons taco seasoning, 4 oz (113g) diced mild green chiles, and 1 can (425g) of drained, rinsed pinto beans. Cook for 2 more minutes, stirring occasionally, until beans and chiles are heated through, then remove the pan from heat.

Step 4
step4：
5

Place one warm fry bread round on each of 4 dinner plates. Top each round evenly with 1/4 of the beef and bean filling, followed by ~1/3 cup (37g) of shredded sharp cheddar cheese, letting the residual heat from the filling melt the cheese slightly. Finish each taco with 1/2 cup (35g) of shredded iceberg lettuce, 1/4 cup (45g) of diced Roma tomatoes, and a 2-tablespoon dollop of full-fat sour cream before serving immediately.

Step 5
step5：

Tips

1.Avoid over-kneading the fry bread dough: overworking develops excess gluten, leading to tough, chewy bread instead of the desired light, crispy, tender texture.
2.Keep a close eye on frying oil temperature: oil below 360°F (180°C) makes bread absorb excess grease and turn soggy, while oil above 380°F (195°C) burns the exterior before the interior cooks through.
3.Customize toppings to taste: add diced avocado, pickled red onions, hot sauce, cilantro, or a lime squeeze for extra flavor, or swap ground beef for black beans or ground turkey for dietary preferences.

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Navajo Taco / Fry Bread Taco:Frequently Asked Questions

1.Why won’t my fry bread puff up properly when I fry it? ▾
The most common causes are oil not hot enough (aim for a steady 375°F), expired baking powder, dough rolled too thick or too thin, or overworked dough. Roll each piece to a consistent ¼-inch thickness, let shaped dough rest 10 minutes before frying, and don’t crowd the pan, which drops oil temperature quickly.
2.Can I make the fry bread dough ahead of time? ▾
Absolutely! Mix the dough, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 2 days. Let chilled dough rest on the counter for 20 minutes to come to room temperature before rolling and frying, so it doesn’t shrink back when it hits the hot oil.
3.Is there a good gluten-free swap for the all-purpose flour in the fry bread? ▾
Yes, use a 1:1 gluten-free all-purpose baking blend that includes xanthan gum for the closest texture match. Add an extra ¼ teaspoon of baking powder per cup of blend to help with lift, and note the finished bread will be slightly less chewy than traditional wheat-based fry bread.
4.What type of oil works best for frying the bread? ▾
Stick to neutral, high-smoke-point options like regular vegetable oil, canola oil, or refined peanut oil (if no nut allergies are present). Avoid olive oil or butter, which have low smoke points that burn easily at frying temps, leaving bitter off-flavors and greasy bread.
5.Do I have to use seasoned ground beef for the taco topping? ▾
Seasoned ground beef is the classic choice, but you can easily swap it for shredded slow-cooked pork, grilled chicken, seasoned ground turkey, or even roasted veggies for a vegetarian version. Just keep toppings well-seasoned to stand up to the rich, crispy fry bread.
6.Why is my fry bread greasy instead of light and crispy? ▾
Greasy fry bread almost always comes from oil that’s too cool—if it drops below 350°F, the dough soaks up oil instead of searing instantly on contact. After frying, drain bread on a wire rack set over paper towels for 1-2 minutes to catch any excess surface oil.
7.What traditional toppings go on Navajo tacos? ▾
Beloved classic toppings include creamy seasoned pinto beans, shredded melted cheddar or pepper jack, shredded iceberg lettuce, diced ripe tomatoes, sour cream, sliced pickled jalapeños, chopped cilantro, diced red onion, fresh lime, and often a drizzle of roasted green chile sauce.
8.Can I bake the fry bread instead of frying it for a lighter option? ▾
You can, though it won’t have the same signature crispy, chewy, puffed texture as traditional fried bread. To bake, roll dough to ¼-inch thick, place on a greased baking sheet, brush lightly with oil, and bake at 425°F for 10-12 minutes, flipping halfway for even browning.
9.How long should I knead the fry bread dough? ▾
You only need to knead the dough gently for 2 to 3 minutes after mixing in the flour, baking powder, salt, and warm water, until it forms a smooth, soft ball that doesn’t stick to your hands. Over-kneading develops too much gluten, which makes finished fry bread tough and dense instead of light and tender.
10.Can I freeze leftover cooked fry bread? ▾
Yes! Let cooked fry bread cool completely, then wrap individual pieces tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Reheat in a 375°F oven for 5-7 minutes straight from frozen, or in an air fryer for 2-3 minutes—skip the microwave, which makes it soggy.
11.Do I need to let the dough rest before rolling it out? ▾
Yes, a short 10 to 15 minute rest after mixing and kneading relaxes the gluten strands, so the dough won’t shrink back when you roll it. Skipping this rest means you’ll fight to get the dough to hold its shape, leading to thick, uneven fry bread that doesn’t puff evenly.
12.Why does the recipe specify 105°F warm water for the dough? ▾
That lukewarm temperature helps the baking powder activate evenly for a light, puffed crumb without disrupting leavening. Water that’s too hot can create tough, dense bread, while ice-cold water slows leavening action, leading to flat fry bread that doesn’t rise well in hot oil.
13.Why is my fry bread dough too sticky to roll out? ▾
Sticky, clingy dough usually means you added slightly too much warm water, or your kitchen is very humid. Fix it by adding 1 tablespoon of extra flour at a time, kneading gently between additions, until the dough is soft and smooth but not tacky—don’t add too much flour, or bread will turn out dense.
14.How big should I roll the fry bread for individual tacos? ▾
Aim for 6 to 7 inch rounds, about ¼-inch thick, for individual serving-sized Navajo tacos. That size is big enough to hold a generous scoop of toppings without being so large that it’s hard to pick up and eat, and it will puff evenly without a doughy raw center.
15.Can I make mini Navajo tacos for party appetizers? ▾
Absolutely! Just divide the dough into 2-inch balls instead of larger taco-sized portions, roll them thin, and fry for 30 to 45 seconds per side until golden and puffed. Top with small scoops of seasoned fillings, a sprinkle of cheese, and a dollop of sour cream for easy, shareable bites.

Comments (4)

3 days ago

OMG, this fry bread was SO good! I made these for our family taco night last weekend and even my super picky 7 year old asked for seconds. I topped ours with seasoned ground beef, shredded iceberg lettuce, melty cheddar, sour cream and a little dollop of roasted salsa, and it was chef’s kiss. I was worried fry bread would be super fussy to make but this recipe was so straightforward, total time was right around 40 minutes just like the page says! Total game changer for our Taco Tuesdays from now on.

2 days ago

Wait did you use all-purpose flour or self-rising for the fry bread? I tried a different Navajo taco recipe last month and the bread came out super dense and heavy, wanna make sure I get this right for our block party potluck this weekend!

yesterday

So glad your family loved the recipe! For the lightest, fluffiest fry bread, we recommend standard all-purpose flour — just make sure your oil is holding steady at 375°F before dropping the dough in, and don’t overwork the dough when you’re shaping it, that’s the number one cause of dense, tough bread! Hope it’s a huge hit at your block party.

1 week ago

Took this to a neighborhood cookout last week and everyone was begging for the recipe! The fry bread had that perfect crispy edge and soft, fluffy center that you want for Navajo tacos. I went a little rogue and added some pickled red onions and crumbled cotija cheese on top and it slapped. Only quick tip for other folks making this: roll the dough a little thinner than you think you need to, it puffs up a ton when it hits the hot oil.

5 days ago

Love the pickled red onion and cotija addition, that sounds absolutely delicious! Great tip about rolling the dough thinner — it does puff up quite a bit during frying, so aiming for around 1/4 inch thickness gives you that ideal ratio of crispy exterior to light, fluffy interior. So happy it was a hit at your neighborhood cookout!

5 days ago

I was looking for easy, filling meals to prep for weekday lunches and this absolutely delivered! I made a big batch of the fry bread on Sunday, stored the cooled rounds in an airtight container between layers of parchment paper, and they held up great all week. I brought separate containers of seasoned taco meat, black beans, shredded cheese and diced veggies to keep at my desk and built my taco fresh each lunch break — way better than the sad takeout salads I usually waste money on. My only tiny hiccup was the first couple of pieces got a little too dark because I had my oil cranked too high, but once I adjusted the heat they turned out perfectly. Will be making this again soon!

2 days ago

Wait how did you reheat the fry bread at work? I tried storing homemade fry bread once and it got all soggy and tough when I microwaved it, would love to try this for my work lunches too!

just now

Okay I grew up eating my grandma’s version of fry bread tacos so I was skeptical a random online recipe could measure up, but y’all — this is legit! I added a little pinch of cinnamon to the dough like my grandma used to and it brought back so many childhood memories. Made these for my kid’s soccer team potluck and not a single piece was left. So easy to throw together even on a busy game night, too.