Navajo Tacos are a flat bread dough that is deep-fried then topped with chili and all your favorite taco fixings! They are popular in the Southwest region of the country and so delicious!
If you aren’t familiar with Navajo Tacos, then let me tell you all about these amazing tacos! Navajo Tacos are a bread dough that is deep fried then topped with chili and all your favorite taco fixings. These tacos are very popular in the Southwest region of the country. I grew up eating these at festivals here in Southern Utah. They are so yummy!
The traditional navajo bread dough is a non-yeast dough. There are many recipes for it I’ve found on the internet. I normally just use frozen Rhodes dinner roll dough, and it works perfectly. I usually make these in the Fall, especially around Halloween. I remember one year I made them for a Halloween party we had at our house. Emma was only 2 months old, and I was standing in my kitchen frying 50 of these babies and ready to pull my hair out! Ha. But it was so worth it in the end. They were a HUGE hit. Everyone loved them!
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- 20 frozen Rhodes dinner roll dough, thawed
- OR use refrigerated dinner roll dough (like Pillsbury)
- Vegetable Oil, for frying
Recipe for Navajo Taco Meat/ Chili
- 1 lb Ground beef
- 1 (28oz) can diced Tomatoes, undrained
- 1/4 cup Brown Sugar
- 2 Roma Tomatoes, chopped
- 1 teaspoon Onion Powder
- 1 packet Chili Seasoning
- 1 (6 oz) can Tomato Paste
- 1 teaspoon Cumin
- 2 teaspoons Chili Powder
- 1 can Black Beans, rinsed and drained
- 1 can Pinto Beans, rinsed and drained
- Your favorite Taco Toppings (lettuce, cheese, sour cream, salsa, etc)
- FOR TACO MEAT/CHILI: Cook ground beef in a skillet. Once browned, drain grease. Add ground beef and all the other ingredients into a large crockpot. Cook on high for 3 hours. (OR after beef is cooked, add it and all other ingredients to a large stock pot. Bring to a boil, reduce heat and simmer for 1 hour.)
- In a small 8-inch skillet, pour in enough oil to fill it 2/3 full. Set heat to medium-low. Let oil heat up for atleast 15 minutes before frying dough.
- Once oil is ready, take 2 of the thawed Rhodes rolls and press them together to make one ball of dough. Press dough into a flat circle. Carefully, place dough into the hot oil and fry for 2-3 minutes on each side, until nice and golden. Remove from oil, and lay fried dough onto a paper towel lined plate to let soak up grease. Repeat with all other rolls.
- Place one fry-bread onto a plate, and top with 1/2 cup of chili. Top with all your favorite taco toppings and enjoy!
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