A delicious Southwestern twist on the classic Navajo taco! These are made with fluffy fry bread, hearty beans and beef, smothered in green chile, and topped with melted cheese, crisp lettuce, and juicy tomatoes.
Ingredients:
For the Fry Bread:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup warm water
Oil (for frying)
For the Toppings:
1 lb ground beef
1 cup cooked pinto beans or refried beans
1 cup roasted green chile (chopped)
1/2 cup shredded cheddar or Mexican blend cheese
1/2 tsp garlic powder
1/2 tsp cumin
Salt & pepper to taste
1 cup shredded iceberg lettuce
1–2 tomatoes (diced)
Instructions:
Step 1: Make the Fry Bread
Mix flour, baking powder, and salt. Stir in warm water until dough forms.
Knead briefly and let rest for 15 mins.
Divide into 4–6 balls, flatten to 1/4″ thick circles.
Fry in hot oil (375°F) until golden and puffed, about 2 mins per side. Drain.
Step 2: Cook the Beef & Green Chile
Brown ground beef in a skillet. Season with garlic powder, cumin, salt, and pepper.
Stir in beans and chopped green chile. Simmer 5–10 mins.
Step 3: Assemble
Place fry bread on a plate.
Spoon over beef-bean-green chile mix.
Top with shredded cheese, lettuce, and diced tomatoes.
Tip:
Warm the fry bread just before serving so it stays crispy. Add sour cream, hot sauce, or guacamole for extra flavor!
