Entree: United States – Arizona, Southwestern United States – Navajo Taco

Serving Size: 6

Approximate Time

Prep 40 min

Cook 20 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- For the fry bread
  - 3 cups (375 g) all-purpose flour
  - 1 tbsp (15 g) baking powder
  - 1 tsp (6 g) kosher salt
  - 1 tsp (4 g) granulated sugar
  - 1 cup (240 ml) warm water
  - 2 tbsp (30 ml) vegetable oil (in dough)
  - 3 cups (720 ml) vegetable oil for frying (adjust to your pan)
- For the beef topping
  - 1 lb (454 g) ground beef
  - 1 medium yellow onion, finely chopped, about 4 oz (115 g)
  - 2 cloves garlic, minced, about 6 g
  - 2 tbsp (16 g) chili powder
  - 1 tsp (2 g) ground cumin
  - 1 tsp (2 g) smoked or sweet paprika
  - 1/2 tsp (3 g) kosher salt
  - 1/4 tsp (1 g) black pepper
  - 1/4 cup (60 ml) tomato sauce or canned diced tomatoes, drained
  - 2 tbsp (30 ml) water or beef broth, as needed
- For the beans
  - 1 can (15 oz / 425 g) pinto beans, drained and rinsed
  - 2 tbsp (30 ml) water or broth
  - 1/4 tsp (1 g) salt
- Toppings and assembly
  - 2 cups (8 oz / 225 g) shredded cheddar cheese
  - 4 cups (120 g) shredded iceberg or romaine lettuce
  - 2 medium tomatoes, diced, about 8 oz (225 g)
  - 1/2 cup (120 ml) sour cream
  - 1 cup (240 ml) salsa (mild or medium)
  - 1/4 cup (15 g) fresh cilantro, chopped (optional)
  - 1/4 cup (60 g) pickled jalapeños or sliced fresh jalapeños (optional)
  - 2 limes, cut into wedges (for serving)

Instructions

Short Description:
A hearty Southwestern main course of golden fry bread topped with seasoned ground beef, warm pinto beans, shredded lettuce, tomatoes, and cheddar — a classic Navajo (Diné) fair-food entree. Rich, portable, and built to serve as a complete meal.

Regional Notes:
This Arizona/Southwestern United States version is served on traditional Navajo fry bread (deep-fried dough) and topped with seasoned ground beef, pinto beans, shredded lettuce, cheese, and tomatoes, reflecting local Diné (Navajo) and fair-meal influences. It differs from generic tacos by using the thick, fluffy fry bread base and generous salad-style toppings.

1. Make the fry bread dough: In a large bowl whisk together 3 cups (375 g) flour, 1 tbsp (15 g) baking powder, 1 tsp (6 g) salt, and 1 tsp (4 g) sugar. Stir in 2 tbsp (30 ml) vegetable oil and 1 cup (240 ml) warm water until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 times until smooth. Cover with a towel and let rest 20–30 minutes.
2. Prepare the beef: Heat a large skillet over medium-high heat and add 1 tbsp (15 ml) oil if needed. Sauté 1 medium (115 g) chopped onion until translucent, 4–5 minutes. Add 1 lb (454 g) ground beef and cook, breaking up with a spoon, until no longer pink, 6–8 minutes. Drain excess fat if necessary.
3. Season the beef: Reduce heat to medium. Stir in 2 minced garlic cloves, 2 tbsp (16 g) chili powder, 1 tsp (2 g) cumin, 1 tsp (2 g) paprika, 1/2 tsp (3 g) salt, and 1/4 tsp (1 g) black pepper. Add 1/4 cup (60 ml) tomato sauce and 2 tbsp (30 ml) water or broth. Simmer 5–8 minutes until flavors meld and mixture is slightly thickened. Keep warm.
4. Heat and season the beans: In a small saucepan combine drained 15 oz (425 g) pinto beans, 2 tbsp (30 ml) water or broth, and 1/4 tsp (1 g) salt. Gently heat over low-medium heat until warmed through, 5–7 minutes. Mash lightly with the back of a spoon if you prefer a spreadable texture.
5. Fry the bread: Pour 3 cups (720 ml) vegetable oil into a heavy skillet or Dutch oven to a depth of about 1–1.5 inches (2.5–4 cm). Heat oil to medium-high (about 350°F / 175°C). Divide rested dough into 6 equal pieces and shape each into a ball. Flatten each ball into a disk about 6–7 inches (15–18 cm) wide and 1/4–1/2 inch (6–12 mm) thick, leaving a slightly thicker rim.
6. Fry until golden: Fry 1–2 pieces at a time (do not overcrowd) until puffed and golden, about 1–2 minutes per side. Use tongs to flip. Transfer to a paper-towel-lined tray to drain. Repeat with remaining dough.
7. Assemble Navajo Tacos: Place a warm piece of fry bread on a plate. Spread about 2–3 tbsp (30–45 ml) warmed pinto beans over the center, then top with 1/3–1/2 cup (80–120 g) of the seasoned ground beef. Add shredded lettuce, diced tomatoes, and 1/4–1/3 cup (30–40 g) shredded cheddar cheese. Finish with a dollop of sour cream, a spoonful of salsa, cilantro and jalapeños if using, and a squeeze of lime.
8. Serve immediately: Navajo Tacos are best eaten hot so the bread remains crisp at the edges and soft inside. Provide extra lime wedges, salsa, and hot sauce at the table.