Easy navajo tacos recipe

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  • Easy and delicious Navajo tacos recipe -easy to make and delicious!

    Hope everyone is having a great day! I made these Navajo tacos a few weeks ago and they were so good! My mom always made them for us growing up and I’ve been wanting to make them ever since. I’ve partnered with McCormick for this recipe and love how they turned out. They bring back such fun memories from my childhood days.

    These were super easy to make and my whole family loved them. You could even use tostada shells or tortillas if you don’t want to make the fry bread. And if you’re being healthy, just make it a taco salad. ;)

    Easy navajo tacos

    Easy navajo tacos recipe

    taco meat

    Here’s a little step-by-step tutorial for the fry bread, because I know you all love pictures. :)

    Easy Fry bread

    In a small pan add oil and bring to a boil over medium heat. Sprinkle a few drops of water onto the oil to see if it’s hot. If it pops, it’s ready.
    Pull apart dough and flatten (about 1/4 inch thick). Place dough in oil and cook each side for about 30 seconds, or until brown. Remove with tongs and place on a plate layered with paper towels.

    Easy fry bread

    Enjoy with your favorite toppings! YUM!

    Navajo tacos recipe

    What are you making for Cinco De Mayo? I’m making stuffed bell peppers tonight. :D

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    Easy navajo tacos

    Course: Main Course
    Cuisine: American
    Keyword: Easy navajo tacos
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 371
    Author: Jamielyn Nye
    Easy and delicious Navajo tacos recipe -easy to make and delicious!

    Ingredients

    • 1 pound hamburger
    • 1/2 cup chopped onion
    • 1/2 cup chopped red bell pepper
    • 1 tablespoon McCormick taco seasoning
    • 1/8 teaspoon McCormick cumin
    • dash of McCormick chili powder
    • 1/4 cup water
    • 10 ounces can rotel tomatoes or can use diced tomatoes and green chiles
    • 15 ounces can black beans or your favorite kind of bean

    *Fry bread*

    • 2 1/2 cups vegetable oil
    • Pillsbury original biscuit rolls thawed rhodes rolls work too

    *Fix-in’s -optional*

    • tomatoes
    • sour cream
    • cheese
    • lettuce
    • salsa
    • olives
    • avocado

    Instructions

    • In a frying pan, brown hamburger over medium heat. Add onion, red bell peppers and saute for 3-5 minutes. Stir in taco seasoning, cumin, chili powder and water. Turn heat to low and add the rotel and beans. Simmer for 5-10 minutes.
    • In a small pan add oil and bring to a boil over medium heat. Sprinkle a few drops of water onto the oil to see if it’s hot. If it pops, it’s ready.
    • Pull apart dough and flatten (about 1/4 inch thick). Place dough in oil and cook each side for about 30 seconds, or until brown. Remove with tongs and place on a plate layered with paper towels.
    • Top fry bread with taco meat and desired fix-in’s.

    Nutrition

    Calories: 371kcal | Carbohydrates: 53g | Protein: 12g | Fat: 12g | Saturated Fat: 8g | Sodium: 687mg | Potassium: 471mg | Fiber: 7g | Sugar: 7g | Vitamin A: 16.4% | Vitamin C: 32% | Calcium: 16.3% | Iron: 22.9%
    PIN THIS RECIPE
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