NAVAJO TACOS
A traditional Indian fry bread topped with a chili-style meat and bean mixture and taco-type toppings like shredded Cheddar cheese, chopped lettuce, and sour cream. A family favorite. Serve the leftovers as dessert with honey, butter, or sugar and cinnamon.
Provided by IMATECHGIRL
Categories Main Dish Recipes Taco Recipes Fry Bread Taco Recipes
Time 49m
Yield 6
Number Of Ingredients 9
Steps:
- Mix flour, baking powder, and salt together in a large bowl. Pour in water; stir dough until just combined. Cover with plastic wrap and let rest, about 15 minutes.
- Heat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Drain off grease. Stir in pinto beans, diced tomatoes with their juices, and chili seasoning until well-blended. Simmer until chili flavors combine, 10 to 15 minutes.
- Grease your hands lightly with oil and pinch off a piece of dough about the size of a baseball. Press it with your palms into a round about 4 inches in diameter and 1/2-inch thick. Repeat with remaining dough.
- Heat oil to a depth of 2 to 3 inches in a deep fryer or large saucepan. Fry dough rounds in batches until well-browned, puffy, and cooked through, 2 to 3 minutes per side. Drain on paper towels.
- Divide fry bread among serving plates while still hot. Spoon chili mixture on top.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 44.7 g, Cholesterol 47.3 mg, Fat 17.7 g, Fiber 4.7 g, Protein 21 g, SaturatedFat 4.7 g, Sodium 1127.1 mg, Sugar 2.9 g
NAVAJO TACOS
Make and share this Navajo Tacos recipe from Food.com.
Provided by Leta8076
Categories Beans
Time 1h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- To make fry bread: Mix dry ingredients.
- Stir in water.
- Knead dough lightly; cover and let rest 15 minutes.
- Heat 1" vegetable oil in a 10" skillet.
- Pinch off dough in small amounts and pat dough into thin 8" circles.
- In the hot oil, quickly brown on both sides.
- Drain on paper towels.
- To make filling: Brown ground beef and onion, drain.
- Add beans and garlic salt.
- Simmer 10- 15 minutes.
- To Serve: Spoon filling onto frybread.
- Top with grated cheeses, salsa, lettuce, onion, or whatever sounds good.
NAVAJO TACOS ON FRY BREAD
This recipe is different than the other recipes posted in that it uses delicious homemade chili beans rather than canned. You have to plan ahead to make this meal, and it takes a bit of work but it is well worth it! It's more of a special occasion meal and is very easily doubled for a larger crowd. My mom made these for us growing up--I think it is originally from Sunset Magazine.
Provided by Al Al
Categories One Dish Meal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- CHILI: Sort and discard debris from beans and rinse well.
- Place beans in 3-4 quart pot with water; bring to a boil on high heat. Cook uncovered for 10 minutes.
- Remove from heat; cover and let stand for 1 hour. Drain beans and set aside.
- Rinse pot and return to medium-high heat. Add the chopped onion and ground beef and cook till meat is browned.
- Drain the grease and add all remaining ingredients. Bring to a boil on high heat; reduce heat and simmer for 1 1/2 to 2 hours, until beans are tender.
- FRY BREAD: Mix together flour, dry milk, baking powder, and salt. Add shortening and rub mixture with fingers till coarse crumbs form.
- Add water and stir with a fork till dough clings together.
- Knead on a lightly floured surface till smooth (2-3 minutes).
- Divide into 6 portions and keep covered with plastic wrap.
- Shape each into a 6-7 inch circle.
- In a 9x2 inch pan or electric skillet, heat 3/4 inch canola oil to 375 degrees. Fry each piece of dough till it is puffy and golden brown, turning once with tongs.
- Keep warm in 200 degree oven on baking sheets lined with paper towels till ready to serve.
- TO SERVE: Top each piece of fry bread with chili, and as many toppings as you like.
Nutrition Facts : Calories 770.7, Fat 44.5, SaturatedFat 22.9, Cholesterol 128.8, Sodium 1549.3, Carbohydrate 52.2, Fiber 4.1, Sugar 7.9, Protein 42.1
AUTHENTIC NAVAJO INDIAN FRY BREAD (TACO BREAD)
Step by easy step recipe for a Native American all-purpose flat bread dating back to the nineteenth century. Fry bread is considered a food of inter-tribal unity and is made at all Indian pow wows. It has a crispy outside and a chewy inside. Serve with butter & honey, powdered sugar, or cinnamon & sugar. Or add 'taco' ingredients to the top to make an Indian taco bread salad. You can also fill these with anything then fold them up to eat. Or simply serve plain with soup, stew, etc. *EDITED TO ADD: This is an old recipe and I know many of us no longer use so much salt - if that's the case for you then I suggest REDUCING THE SALT BY HALF.
Provided by GeeWhiz
Categories Breads
Time 55m
Yield 16-18 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
- Mix together dry ingredients in a large bowl; *see note about salt.
- Gradually add warm milk and mix to make a soft dough.
- When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
- Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
- Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
- Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
- You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.
Nutrition Facts : Calories 380.4, Fat 28.9, SaturatedFat 4.5, Cholesterol 5.3, Sodium 1095.6, Carbohydrate 26.2, Fiber 0.8, Sugar 0.1, Protein 4.5
NAVAJO TACOS
my husband grew up in bluff utah and this is his most favorite meal, everytime he comes home on leave this is the first meal i have to make for him
Provided by mistylin 2
Categories Lunch/Snacks
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- mix dry ingredients together in large bowl, add 1 1/2 cups hot water, mix well(i use my hands) dough should be soft and pliable, cover with plastic wrap and let sit for at least an hour.
- form dough into small balls and pat out on floured surface.
- in hot oil fry bread on both sides til nice and golden brown.
- ( a cast iron skillet is best for the frying, but any heavy duty skillet will work).
- top fry bread with chili, cheese, lettuce, tomatoes, onions, and any other taco ingredient that you like.
- Enjoy!
- the fry bread also makes awesome sandwiches!
NAVAJO TACO
This is a quick and easy and appeals to adults and kids alike. Our daughter, Nellie, introduced us to this easy meal this summer while visiting us in our RV. We like spicy foods, so I use Herdez Brand Salsa (in the 7 oz. can), but feel free to substitute Mild. If you've never tried Herdez, it's available at most Walmarts nation wide.
Provided by BakinBaby
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef & drain.
- Heat refried beans, salsa, garlic powder in a large saucepan, add drained ground beef.
- Fry flour tortillas in oil until light golden brown, drain.
- Spread fried tortillas with meat mixture, top with lettuce & cheese.
- Garnish with black olives and or green onions and salsa.
Nutrition Facts : Calories 709.2, Fat 36.4, SaturatedFat 18.9, Cholesterol 116.9, Sodium 1922.4, Carbohydrate 56.4, Fiber 10.2, Sugar 6.2, Protein 40.1
NAVAJO TACOS
These are not the traditional ones where you use Indian flat bread. Where I grew up scones were used instead. I use 1/2 a batch of my Country fair scone recipe #124848 Great recipe for a crowd.
Provided by startnover
Categories One Dish Meal
Time 18m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Prepare scone dough (I use the above mentioned recipe) Spread out scones a little thinner than normal (refer to recipe directions for scones) Fry in 350 oil till golden on both sides.
- Drain and cool just a little.
- Place approx 1/3-1/2 c chili per scone directly on top.
- Place desired amounts of toppings beginning with the cheese and ending with sour cream. Serve with a fork and enjoy!
- Left over scone dough makes a great dessert with honey butter or maple frosting.
- Prep time does not include scone making or chili making time.
Nutrition Facts : Calories 318.6, Fat 21.1, SaturatedFat 10.6, Cholesterol 53.2, Sodium 1032, Carbohydrate 20.3, Fiber 7.2, Sugar 3.3, Protein 15.6
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- In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap. Let the dough rest for 10 minutes.
- Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface. Keep them covered with plastic wrap while you prepare to fry them.
- Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F. Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.
- In a large skillet, heat the oil over medium-high heat, then add the onions and cook for 2-3 minutes, just until they begin to soften. Add the meat and brown with the onions.
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- Flatten each biscuit. Fry each biscuit in 1/4-in. hot oil over medium heat until golden brown, turning once. Drain biscuits on paper towels, keep warm.
- In a medium skillet, brown ground beef until no longer pink. Add taco seasoning mix, black beans. diced tomatoes, and pinto beans. Bring to a boil and reduce heat to low and allow to simmer.
- Once ready to assemble, lay fried biscuit on a plate and put 1/2 cup of meat mixture on top. Top with your favorite toppings.
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