Easy and delicious Navajo tacos made with crispy fry bread and loaded with your favorite taco toppings. A tasty dinner that the whole family will love!
These Navajo tacos are such a fun fusion of cuisines. The Indian fry bread paired with the Mexican taco toppings are a match made in heaven. Some of my other favorite fusions are Mexican stuffed shells, slow cooker taco lasagna and Mexican pizza.
What is a Navajo taco?
My mom always made Navajo tacos for us growing up and I’ve been wanting to recreate them ever since. A navajo taco is basically a taco on top of Indian fry bread, which has been deep fried until golden brown. The fry bread is crispy on the outside and chewy on the inside and makes the perfect vessel to add all your favorite taco toppings.
I made this Navajo taco recipe a few weeks ago and they were so good! They brought back such fun memories from my childhood days. These were super easy to make and even my whole family loved them.
Sometimes I make my own fry bread, but using biscuit dough is often a bit easier and more convenient. 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 into a taco salad. ;)
How to make Navajo tacos
Scroll down for the printable Navajo taco recipe.
Cook the taco meat.
Brown the hamburger in a frying pan over medium-heat. Add in onion and bell peppers and saute for 3-5 minutes. Then stir in taco seasoning, cumin, chili powder and water. Turn heat to low, then add in rotel and beans. Simmer for 5-10 minutes. S&P to taste.
Make the fry bread.
Add oil to small pan 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 the biscuit dough and flatten to about 1/4 inch thick. Place dough in oil and cook each side until brown, about 30 seconds. Remove with tongs and place on a plate layered with paper towels.
Top and serve!
Top fry bread with taco meat, then add desired fix-in’s like shredded cheese, lettuce, tomatoes and sliced olives. Dig in!
TIP: To make authentic fry bread, check out this easy recipe. I like to make my own fry bread when I have the time, but the biscuits still taste super delicious!
The topping options for these Navajo tacos are endless! Below are a few that would taste delicious:
- Taco meat
- Beans (black or kidney)
- Shredded lettuce
- Shredded cheese
- Sour cream
- Sliced Olives
More tasty tacos:
- Taco Pop Tarts
- Shredded Beef Tacos
- Easy Ground Beef Tacos
- Slow Cooker Sweet Pork Tacos
- Slow Cooker Chicken Tinga Tacos
- Crockpot Ranch Chicken Tacos
Navajo Taco Recipe
- 1 pound hamburger
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1-2 teaspoons ground chili powder , more to taste
- 1/2 teaspoon ground cumin
- 1/4 cup water
- 10 ounce can rotel tomatoes , or can use diced tomatoes and green chiles
- 15 ounce can kidney or black beans
S&P , to taste
- 2 1/2 cups vegetable oil
- 1 can pillsbury biscuits
Optional toppings: tomatoes, cheese, shredded lettuce, olives, salsa, sour cream
- 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. Salt and pepper, to taste.
- 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.
- To make homemade fry bread, check out this recipe.
- Before adding dough to oil, sprinkle a few drops of water on top of the oil. If it pops, it's hot enough to begin frying.
- To store, add fry bread to a zip top bag and keep at room temp for 1-2 days.