Navajo Tacos on Fry Bread

Recipe by Al Al
READY IN: 3hrs 30mins




  • 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.