Moms Navajo Tacos Food

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MOM'S NAVAJO TACOS AND INDIAN FRY BREAD



Mom's Navajo Tacos and Indian Fry Bread image

Homemade Fry Bread and Navajo Tacos will forever and always be one of my favorite foods! Yes eating healthy is great and all but sometimes we need some all-out comfort food like so. Soft and tender fry bread is topped with a hearty, seasoned ground beef mixture and finished with lots of fresh taco toppings. Deeeelicious!

Provided by Jaclyn

Categories     Main Course

Time 50m

Number Of Ingredients 23

1 Tbsp olive oil
3/4 cup yellow onion, (diced)
2 cloves garlic finely minced
1 lb lean ground beef
2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (14.5 oz) can petite diced tomatoes, drained (or sometimes I used an 8 oz can of tomato sauce instead)
1 (4 oz) can diced green chilis
Salt and pepper, (to taste)
Romaine or Iceberg lettuce, (chopped)
Shredded cheddar or Monterey Jack cheese
Roma tomatoes, (diced)
Sour cream
Sliced black olives and chopped cilantro ((optional))
2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp rapid rise or active dry yeast
1/2 tsp salt
1 cup warm milk ((110 degrees))
1 Tbsp butter or shortening, (melted)
Vegetable oil, (for frying )

Steps:

  • Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 20 seconds. Scoot mixture to the side then crumble beef into skillet.
  • Season with salt and pepper and cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.
  • Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.
  • Cover and simmer for 10-15 minutes (if you used the tomato sauce you can add in a few tbsp of water to thin a little if needed).
  • Using a slotted spoon, spoon mixture over fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.
  • In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients.
  • Stir until mixture comes together and slightly forms a ball, dough should be fairly sticky (if needed you can add in a little more flour or a little more water to reach a good consistency but try not to overwork the dough).
  • Cover dough with plastic wrap and allow to rest 5 - 10 minutes.
  • Heat 1 inch of oil in a large cast iron skillet to 350 - 360 degrees over stove top.
  • Divide rested dough into 8 equal pieces.
  • Working with floured hands and one piece of dough at a time (keep other pieces covered with plastic wrap), pat dough out on a lightly floured surface into a 6-inch circle and gently drop into hot oil, and cook until golden brown, then flip and cook opposite side until golden brown.
  • Remove from oil and drain onto a plate or baking sheet lined with paper towels.
  • Serve warm with Navajo taco filling.*

NAVAJO TACOS



Navajo Tacos image

Make and share this Navajo Tacos recipe from Food.com.

Provided by Leta8076

Categories     Beans

Time 1h

Yield 10 serving(s)

Number Of Ingredients 16

4 -5 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup instant milk
2 cups water
1 1/2 lbs ground beef
1 onion, chopped
3/4 teaspoon garlic salt
1 can pinto beans
grated cheese
salsa
lettuce
tomatoes
onion
sour cream
green onion (whatever sounds good)

Steps:

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

MOM'S NAVAJO TACOS



Mom's Navajo Tacos image

This hearty recipe was handed down from my mother, with a few modifications. Enjoy!

Provided by Melissa Cruz

Categories     Main Dish Recipes     Taco Recipes     Fry Bread Taco Recipes

Time 11h

Yield 6

Number Of Ingredients 17

1 pound dried pinto beans
6 cups water, or as needed
16 ounces frozen chili (such as Johnson®), thawed
1 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
salt and ground black pepper to taste
2 cups all-purpose flour (such as Blue Bird®)
2 tablespoons baking powder
1 tablespoon salt
½ cup hot water, or as needed
¾ cup lard
1 (16 ounce) package shredded Cheddar cheese
2 tomatoes, chopped
2 onions, chopped
2 cups shredded iceberg lettuce

Steps:

  • Place pinto beans in a bowl and cover with room-temperature water. Let soak, about 8 hours. Drain.
  • Transfer drained beans to a large pot; pour in 6 cups water. Cook over medium-high heat, stirring occasionally and adding water if the level gets below 1 inch, until beans are tender, about 1 hour.
  • Stir thawed chili, cumin, oregano, garlic powder, onion powder, salt, and black pepper into the pot. Continue cooking over medium heat, stirring occasionally, until beans are soft, about 1 hour more.
  • Combine flour, baking powder, and salt in a large bowl. Pour in hot water gradually, 1/2 cup at a time, and knead until dough is soft but not sticky. Let dough rest, covered, about 30 minutes.
  • Pinch off a piece of dough the size of a tennis ball; flatten out into a round on a floured surface. Repeat with remaining dough.
  • Melt lard in a large saucepan or deep-fryer over high heat. Gently lower dough into hot lard and fry, rotating with a fork, until evenly browned, 15 to 20 seconds. Flip dough and fry until second side is golden brown, 15 to 20 seconds more. Drain fry bread on paper towels. Repeat with remaining dough.
  • Place 1 fry bread on a plate. Cover with chili beans and top with Cheddar cheese, tomatoes, onions, and lettuce.

Nutrition Facts : Calories 855.6 calories, Carbohydrate 97.2 g, Cholesterol 93.5 mg, Fat 33 g, Fiber 17.8 g, Protein 44.6 g, SaturatedFat 18.8 g, Sodium 2554 mg, Sugar 6.3 g

NAVAJO TACOS



Navajo Tacos image

Navajo tacos are such a fun spin on traditional tacos, made with puffy, fried, flour-tortilla-like fry bread and flavorful ground beef and beans, plus any and all of your favorite taco toppings!

Provided by Melissa Griffiths - Bless this Mess

Categories     main dish

Time 45m

Number Of Ingredients 17

1 pound ground beef
1 medium white or yellow onion, finely chopped
1 teaspoon minced garlic
1 can dark red kidney beans (15 ounces), drained and rinsed
1 can petite diced tomatoes (14.5 ounces), drained
1 can diced green chilis (4 ounces)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
1 cup warm milk
1 tablespoon butter
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon rapid rise or active dry yeast
1/2 teaspoon salt
2 quarts vegetable oil, for frying

Steps:

  • In a medium Dutch oven or stock pot, add the beef and onion, and cook together over medium to medium-high heat until the beef is cooked through and no longer pink, about 8 minutes.
  • If there's extra grease, drain it from the pan.
  • Add the garlic, and cook until just fragrant, about 30 seconds.
  • Add the beans, tomatoes, and green chilis, and stir to combine.
  • Add the chili powder, cumin, and smoked paprika, and stir to combine.
  • Simmer for 10 to 15 minutes, or until the mixture is heated through.
  • I like to get the meat topping going and then make the fry bread. The topping is okay to rest over low temperature, keeping warm until the fry bread is ready.

Nutrition Facts : ServingSize 1 taco (includes meat but not toppings), Calories 263 calories, Sugar 3.4 g, Sodium 396.8 mg, Fat 3.9 g, SaturatedFat 1.9 g, TransFat 0.1 g, Carbohydrate 36.8 g, Fiber 3.2 g, Protein 19.4 g, Cholesterol 38.3 mg

NAVAJO TACOS (INDIAN FRY BREAD)



Navajo Tacos (Indian Fry Bread) image

Deliciously crispy on the outside, soft and chewy on the inside, Navajo Tacos made with Indian Fry Bread are topped with a meaty mixture of taco seasoned ground beef and beans, then all the fixings like sour cream, shredded lettuce, cheddar cheese, and tomatoes!

Provided by Amy Nash

Categories     Bread

Time 35m

Number Of Ingredients 27

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup warm water
3 cups oil (for frying)
1 Tablespoon oil
1/2 yellow onion (diced)
1 lb. ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon crushed red pepper
1/8 teaspoon chipotle chili powder
1 15 oz. can dark red kidney beans, rinsed and drained
1 14.5 oz. can petite diced tomatoes, drained
1 4 oz. can diced green chilies, mild
Sour cream
Shredded cheese
Diced tomatoes
Shredded lettuce
Sliced black olives
Slice avocado
Pico de gallo
Cilantro

Steps:

  • In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap. Let the dough rest for 10 minutes.
  • Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface. Keep them covered with plastic wrap while you prepare to fry them.
  • Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F. Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.
  • In a large skillet, heat the oil over medium-high heat, then add the onions and cook for 2-3 minutes, just until they begin to soften. Add the meat and brown with the onions.
  • When the meat is no longer pink, add all of the spices, kidney beans, tomatoes, and chilies, and decrease the heat to medium-low. Stir everything together, then cover and simmer for 10 minutes, then use to top Indian fry bread for Navajo tacos.
  • Add any toppings you like to the base of fry bread and taco mixture, piling it high.

Nutrition Facts : Calories 1102 kcal, Carbohydrate 40 g, Protein 18 g, SaturatedFat 11 g, Cholesterol 40 mg, Sodium 750 mg, Fiber 6 g, Fat 98 g, TransFat 1 g, Sugar 2 g, UnsaturatedFat 84 g, ServingSize 1 serving

MOM'S INDIAN FRY BREAD



Mom's Indian Fry Bread image

My mom used to make these outside on the firepit. We hated to wait until Fair Time to have them - - so she endulged our sweet tooth often. The recipe shows how to make them inside!

Provided by Krsi Sue

Categories     Breads

Time 48m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup flour
3/4 teaspoon baking powder
2 teaspoons sugar
3/4 cup milk
1 tablespoon milk
oil, to fry bread in
powdered sugar or honey

Steps:

  • Mix flour, baking powder, all of the milk, and sugar.
  • On floured surface, knead until smooth.
  • Put in greased bowl and let rise 30 minutes.
  • Divide dough into 8 parts.
  • Roll each into a ball, then roll out in a circle.
  • Fry dough 1 at a time for 1 minute each side.
  • Sprinkle with powdered sugar, or drizzle with honey.

Nutrition Facts : Calories 77, Fat 1.1, SaturatedFat 0.6, Cholesterol 3.5, Sodium 46.5, Carbohydrate 14.2, Fiber 0.4, Sugar 1.1, Protein 2.4

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From myprofessionalkitchen.com


LUNCH ARCHIVES - PAGE 2 OF 4 - LOLLY JANE
Easy Navajo Taco Recipe. Food· Lunch. I always tease my husband one of the reasons I married him was for his mom’s Navajo tacos. Hers are… Read More. Tortellini Soup. Dinner· Food· Lunch. No matter what the weather is like outside, I always find soup super comforting. I especially love soups with lots… Read More. Italian Chicken Salad. Dinner· Food· Lunch. If …
From lollyjane.com


INDIAN FRY BREAD PIONEER WOMAN - VIEW COOKING DIRECTIONS ...
Mom’s navajo tacos and indian fry bread. The navajo traded with the spanish, mexican, pueblos, apache, comanche, and even the early american pioneers. Fry bread is a native american bread that stretches back generations, particularly in the navajo nation with whom it originated. Yummmmmmmm!#frybread #navajotaco #yum recipe:2 cups white flour 3 …
From jenpros.com


MOM’S NAVAJO TACOS AND INDIAN FRY BREAD - TRAFFIC-CIRCLE
Mom’s Navajo Tacos and Indian Fry Bread. Homemade Fry Bread and Navajo Tacos will forever and always be one of my favorite foods! Yes eating healthy is great and all but sometimes we need some all-out comfort food like these Navajo Tacos. With this recipe you get tender fry bread layered with a seasoned ground beef filling, followed by lots ...
From traffic-circle.com


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