Description
Navajo Tacos bring the hearty flavors of a classic chili served on a crispy, golden fried bread topped with fresh vegetables and creamy toppings. This recipe combines a slow-simmered ground beef chili with seasoned beans and spices, piled high on homemade fried biscuit dough for a satisfying and authentic southwestern experience.
Ingredients
Scale
Chili
- 1 pound lean ground beef
- 1 can (28 ounces) diced tomatoes (undrained)
- 1/4 cup light brown sugar
- 2 Roma tomatoes (diced)
- 1 teaspoon onion powder
- 1 packet (1 ounce) chili seasoning
- 1 can (6 ounces) tomato paste
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 can (15 ounces) black beans (drained then rinsed)
- 1 can (15 ounces) pinto beans (drained then rinsed)
Fry Bread
- Vegetable or Avocado Oil (for frying, enough to fill skillet 1/2 full)
- 1 can (16.3 ounces) refrigerated jumbo biscuit dough
Toppings
- Lettuce (shredded)
- Cheese (shredded, such as cheddar or Monterey Jack)
- Sour cream
- Salsa
- Guacamole
- Sliced olives
Instructions
- Prepare the Navajo Taco Chili: Cook and crumble the ground beef in a large saucepan over medium-high heat until browned. Drain any excess grease. Add diced tomatoes (with juice), light brown sugar, diced Roma tomatoes, onion powder, chili seasoning, tomato paste, ground cumin, chili powder, black beans, and pinto beans. Stir thoroughly to combine all ingredients.
- Simmer the Chili: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 1 hour, allowing the flavors to meld and the chili to thicken.
- Heat the Oil for Frying: In a large skillet, pour enough vegetable or avocado oil to fill it halfway. Heat the oil over medium-low heat until it reaches 350°F (175°C). Use a thermometer to ensure the correct frying temperature before adding dough.
- Prepare the Biscuit Dough: Remove the refrigerated biscuit dough from the can. Press each biscuit into a flat circle shape. If using frozen roll dough, thaw completely and press two rolls together to form a flat circle.
- Fry the Dough: Carefully place each flattened dough piece into the hot oil. Fry for about 2 minutes on each side, or until golden brown and crisp. Remove the fry bread and drain on a paper towel-lined plate to absorb excess oil. Repeat until all dough pieces are fried.
- Assemble Navajo Tacos: Place one piece of fry bread on a serving plate. Spoon about 1/2 cup of the prepared chili onto the bread. Add your desired toppings such as shredded lettuce, cheese, sour cream, salsa, guacamole, and sliced olives. Serve immediately and enjoy!
Notes
- Ensure the oil temperature stays consistent at 350°F for optimal crispiness and to prevent greasy bread.
- If you prefer, you can substitute ground turkey for ground beef to reduce fat content.
- For a spicier taco, add extra chili powder or hot sauce to the chili mixture during simmering.
- Leftover chili can be refrigerated for up to 3 days and reheated as needed.
- Fry bread is best served fresh but can be kept warm in a low oven if frying in batches.
