Entree: United States – Utah (Rocky Mountain United States) – Navajo Tacos

Serving Size: 6

Approximate Time

Prep 40 min

Cook 15 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- For the fry bread:
- 3 cups (360 g) all-purpose flour
- 1 tbsp (15 ml) baking powder
- 1 tsp (5 ml) salt
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (30 ml) vegetable shortening or lard, softened
- 1 cup (240 ml) warm water (about 105-115 F / 40-46 C)
- About 2 cups (480 ml) vegetable oil for frying (adjust to pan size)
- For the beef and bean topping:
- 1 lb (454 g) ground beef
- 1 medium yellow onion, finely chopped, approx. 150 g
- 2 cloves garlic, minced, approx. 6 g
- 1 tbsp (15 ml) chili powder
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml) kosher salt (adjust to taste)
- 1/2 tsp (2.5 ml) black pepper
- 1/2 cup (120 ml) beef broth or water
- 1 can (15 oz / 425 g) pinto beans, drained and rinsed
- Optional for a thicker base: 1 can (16 oz / 454 g) refried pinto beans, warmed
- Toppings and garnishes:
- 2 cups (200 g) sharp cheddar cheese, shredded
- 2 cups (100 g) iceberg lettuce, shredded
- 2 medium tomatoes, diced, approx. 300 g
- 2 green onions, thinly sliced
- 1/4 cup (15 g) chopped fresh cilantro (optional)
- 2 limes, cut into wedges
- Salsa or hot sauce, for serving
- Sour cream (optional)

Instructions

Short Description:
Hearty fry bread topped with seasoned ground beef, pinto beans, shredded cheddar, lettuce, and diced tomatoes — a popular Utah-area adaptation of traditional Navajo flavors served as a filling main course.

Regional Notes:
This regional variation is built on fry bread (rather than a tortilla) and uses a simple, well-seasoned ground beef and pinto bean topping common in Utah and Southwestern reservation communities. The assembly — beef and beans piled on warm fry bread with cheddar, lettuce, and tomato — reflects the local, diner-style Navajo taco rather than smaller ceremonial or pueblo preparations.

1. Make the fry bread dough: In a large bowl whisk together the flour, baking powder, salt, and sugar. Cut in the shortening or lard with a pastry cutter or fork until the mixture resembles coarse crumbs.
2. Add the warm water a little at a time and mix until a soft, cohesive dough forms. Knead briefly in the bowl (about 1 minute) until smooth. Cover with a towel and let rest for 30 minutes.
3. While the dough rests, prepare the beef topping: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned, about 6–8 minutes. Drain excess fat if needed leaving about 1 tbsp (15 ml) in the pan for flavor.
4. Add the chopped onion and garlic to the beef and cook until the onion is softened, about 3–4 minutes. Stir in chili powder, cumin, paprika, salt, and pepper and cook 30 seconds until fragrant.
5. Pour in the beef broth (or water), scrape up any browned bits, and simmer 4–5 minutes until the mixture is slightly reduced and saucy. Stir in the drained pinto beans and heat through 2–3 minutes. Reduce heat to low and keep warm. If using refried beans, warm separately in a small pot or microwave until spreadable.
6. Shape and fry the bread: Divide the rested dough into 6 equal pieces (about 3.5 oz / 100 g each). On a lightly floured surface, flatten each piece into a disk about 6–7 inches (15–18 cm) across and 1/4–1/2 inch (6–12 mm) thick; keep the centers slightly thinner than edges.
7. Heat the frying oil in a heavy skillet to 350 F (175 C). Carefully slide one or two dough disks into the hot oil (do not overcrowd). Fry until golden brown, about 1–2 minutes per side, flipping once with tongs. Transfer to a paper towel-lined rack or plate to drain. Repeat with remaining dough.
8. Assemble the Navajo Tacos: If using refried beans, spread about 2–3 tbsp (30–45 g) on each warm fry bread. Spoon a generous portion (about 1/3 cup / 80 g) of the beef-and-bean mixture over the bread.
9. Top each with shredded cheddar (about 1/3 cup / 33 g per taco), shredded lettuce, diced tomato, sliced green onion, and cilantro if using. Serve with lime wedges, salsa or hot sauce, and sour cream on the side.
10. Eat immediately while the fry bread is warm and crisp. Leftover bread is best reheated briefly in a hot oven or skillet; toppings can be refrigerated separately for up to 2 days.