Frybread Navajo Tacos
Frybread Navajo Tacos — traditional Native American bread topped with deliciously seasoned beef, crisp shredded lettuce, fresh tomatoes, and cheese.
Ingredients
- 1 lb lean ground beef
- 1 c white onion diced
- 2 tbsp canola oil
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp oregano
- 1/4 tsp ground black pepper
Frybread
- 2 1/2 c all purpose flour more for rolling as needed
- 2 tbsp canola oil
- 1 1/2 tbsp baking powder
- 1 tsp salt
- 1/2 tsp chili powder optional
- 1 c milk
- oil for frying
Suggested Toppings
- Tomatoes
- Cheese
- Sour cream
- Lettuce
- Black olives
- Salsa
Instructions
Frybread
- In a large bowl blend 2 cups of flour, baking powder, salt and chili powder. Add oil and milk and mix until a soft sticky dough is formed.
- Pour dough on to floured surface and cover with remaining 1-2 cup flour and knead into a ball. Pull palm sized amounts of dough and roll with hands to form balls. Use a rolling pin to flatten and shape dough balls into disks.
- Heat cooking oil (enough to fry; about 2-3 cups) in a cast iron skillet to 375. Fry 1-2 breads until golden on each side. About 1 1/2 minutes per side. Drain on paper towels and keep warm until ready to serve.
Navajo Tacos
- In a separate skillet over medium heat, add oil and ground beef. Season with suggested seasonings and spices and allow to brown for 5 minutes. Add the onion and cook until the beef is crispy. Drain any excess fat before serving.
- To serve, add 2-3 tbsp of beef to a frybread along with preferred toppings.
Notes
Nutrition does not calculate the oil for frying or the taco toppings.
Nutrition
Serving: 0g | Calories: 210kcal | Carbohydrates: 23g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 335mg | Potassium: 369mg | Fiber: 1g | Sugar: 2g | Iron: 2mg
Servings: 12 tacos
Calories: 210kcal