1/3 Photos of Navajo Tacos
3 hrs 30 mins
Al Al's Note:
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.
My Private Note
Units: US | Metric
- 1 cup dry pinto beans or 1 cup great northern bean
- 1 quart water
- 1 large onion, chopped
- 1 lb ground beef
- 3 cups chicken broth
- 1 tablespoon chili powder
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 cups flour
- 1/2 cup instant nonfat dry milk powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons shortening
- 3/4 cup water
- canola oil, for frying
- 1CHILI: Sort and discard debris from beans and rinse well.
- 2Place beans in 3-4 quart pot with water; bring to a boil on high heat. Cook uncovered for 10 minutes.
- 3Remove from heat; cover and let stand for 1 hour. Drain beans and set aside.
- 4Rinse pot and return to medium-high heat. Add the chopped onion and ground beef and cook till meat is browned.
- 5Drain 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.
- 6FRY BREAD: Mix together flour, dry milk, baking powder, and salt. Add shortening and rub mixture with fingers till coarse crumbs form.
- 7Add water and stir with a fork till dough clings together.
- 8Knead on a lightly floured surface till smooth (2-3 minutes).
- 9Divide into 6 portions and keep covered with plastic wrap.
- 10Shape each into a 6-7 inch circle.
- 11In 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.
- 12Keep warm in 200 degree oven on baking sheets lined with paper towels till ready to serve.
- 13TO SERVE: Top each piece of fry bread with chili, and as many toppings as you like.
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Nutritional Facts for Navajo Tacos
Serving Size: 1 (716 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 770.7
- Calories from Fat 400
- Total Fat 44.5 g
- Saturated Fat 22.8 g
- Cholesterol 128.8 mg
- Sodium 1549.3 mg
- Total Carbohydrate 52.2 g
- Dietary Fiber 4.0 g
- Sugars 7.8 g
- Protein 42.0 g