Navajo Tacos

Leta's Note:

A flat taco, this frybread recipe is really good. It's not your typical taco!

• Total Time: 1 hrs
• Prep Time: 45 mins
• Cook Time: 15 mins

Ingredients:

Servings: 10

Navajo Fry Bread

• 4 -5 cups flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup instant milk
• 2 cups water

Filling

• 1 1/2 lbs ground beef
• 1 onion, chopped
• 3/4 teaspoon garlic salt
• 1 can pinto beans

Suggested Toppings

• grated cheese
• salsa
• lettuce
• tomato
• onion
• sour cream
• green onion (whatever sounds good)

Directions:

1. To make fry bread: Mix dry ingredients.
2. Stir in water.
3. Knead dough lightly; cover and let rest 15 minutes.
4. Heat 1" vegetable oil in a 10" skillet.
5. Pinch off dough in small amounts and pat dough into thin 8" circles.
6. In the hot oil, quickly brown on both sides.
7. Drain on paper towels.
8. To make filling: Brown ground beef and onion, drain.
9. Add beans and garlic salt.
10. Simmer 10- 15 minutes.
11. To Serve: Spoon filling onto frybread.
12. Top with grated cheeses, salsa, lettuce, onion, or whatever sounds good.

Reviews

[Barb Gertz]

Delicious,Yummy these are so good. DH loved them. I was so glad to find a recipe for these tacos. When we lived in Clearlake, Ca the Pomo Indians held a Pow Wow at the park and made and sold these Tacos. I did use shedderd beef as I had some left over Roast. I also cut the recipe in half. The fry bread is good by its self or sprinkle with cinnamon sugar, kids love it. Thanks Leta for a great recipe. It is sure a KEEPER.

[SDS]

Thank you, Thank you, Thank you for sharing this recipe. They are exactly like the indian tacos we buy here at city events from our local tribe. My family loved them!! Also, they were easy to make. They are a new favorite!

[Mrs. Missy]

Wow! These were wonderful, and pretty easy to make. I found that 5 cups of flour was good with a very well floured surface for rolling out the dough. I followed the directions as noted and we topped them with salsa, cheese, and sour cream. My family liked these more than the ones we got from a Navajo event at the Grand Canyon last month! Great recipe!