Easy Navajo Tacos
Easy Navajo Tacos are Indian fry breads topped with chili, cheese, and all your favorite taco fixings! These tacos are absolutely delicious!
Navajo Tacos are one of my favorite comfort foods to make and devour. If you aren’t familiar with these, then let me tell you all about them! They are Indian fry bread that is topped with chili, cheese, and all your favorite taco fixings. These are very popular in the Southwest region of the country. Growing up, we ate Navajo Tacos at festivals here in Southern Utah. They are so delicious!
Traditional Navajo fry bread is made with simple dough ingredients and sometimes eaten with honey, butter, and jam. It is amazing and so delicious. But when you’re craving something savory, these Navajo Tacos are the way to go. There are so many delicious recipes for the homemade fry bread dough all over the internet. I’ve tried a few and thought they were all delicious, but when I want to make them easier, I just use refrigerated biscuit dough and sometimes frozen roll dough, and it works perfectly every time.
EASY NAVAJO TACOS
Typically, I like to make this easy Navajo tacos recipe during the fall, especially around Halloween, but when I am having a strong craving for one, I’ll whip them up any time. One year, I made these for a Halloween party we hosted at our house. Emma was only 2 months old, so I was going back and forth taking care of her, and frying 50 of these babies. I was ready to pull my hair out! Haha. But in the end, they were a big success at the party! Everyone needs a good Navajo Taco recipe in their life, and this recipe is the best!
Find my expert tips on how to make homemade Navajo tacos from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love These Easy Navajo Tacos:
- Flavor-Packed Comfort Food: Crispy, golden fry bread paired with hearty, savory chili makes each bite irresistible.
- Simple Ingredients: Using refrigerated biscuit dough keeps the fry bread easy to make, while the chili combines classic spices, beans, and tomatoes for rich flavor.
- Customizable Toppings: From cheese and lettuce to guacamole and salsa, you can pile on all your favorite taco fixings for a personalized meal.
- Perfect For Family Gatherings: These Navajo tacos are fun, shareable, and sure to be a hit at family dinners or casual get-togethers.
- Hands-On Cooking: Frying the dough is a satisfying process, and assembling tacos lets everyone get creative with toppings.
- Easy Weeknight Meal Packed with protein, fiber, and flavor, these tacos are a satisfying main course that’ll keep you full and happy all week long. The leftovers are even better!
What People Are Saying About These Navajo Tacos:
“Soooooo good, I literally didn’t want to stop eating! I loved it!! We all did. Served it fried hominy, which is amazing, and Spanish rice. I will be making these at least 3-4 times a month!” – Lisa
“Made these tonight and they are fabulous!!!!” – Meliabeth
“We loved the chili topping on the fry bread. I used biscuit dough, and it was so easy!” – Heidi
Ingredients
Navajo Taco Meat/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
- 1 can (16.3 ounces) refrigerated jumbo biscuit dough (OR use 16 frozen roll doughs. I like the Rhodes brand. Thaw dough fully before frying)
Optional Toppings
- lettuce
- cheese
- sour cream
- salsa
- guacamole
- sliced olives
Instructions
For The Navajo Taco Meat/Chili
Cook and crumble ground beef in a large saucepan over medium-high heat. Once browned, drain grease. Add all the other chili ingredients and stir to combine. Bring to a boil, reduce heat to low and simmer for 1 hour.
For The Fry Bread
In a large skillet, pour in enough oil to fill it 1/2 full. Set the heat to medium-low. Heat the oil to 350 degrees F. Be sure it reaches this temperature before frying the dough.
Once the oil is ready, remove the biscuit dough from the can, then press into a flat circle. (*If using frozen roll dough, thaw fully first. Press two roll doughs together and form in a flat circle.)
Carefully, place dough into the hot oil and fry for 2 minutes on each side, or until golden-brown. Carefully remove from oil, and lay fried dough onto a paper towel-lined plate to let it soak up grease. Repeat with all biscuit dough.
Place one fry bread onto a plate, and top with 1/2 cup of chili. Top with all your favorite taco toppings and enjoy!
Servings
Serves 8.
Storage and Reheating
Store cooled fry bread in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month, reheating in a 350°F oven or skillet until warm.
Keep leftover chili covered tightly in the refrigerator for up to 4 days, or freeze for 3 months, reheating on the stovetop until heated through. Assemble tacos just before serving to keep the fry bread crispy and add fresh toppings after reheating.
Holly’s Tips for The Best Navajo Tacos:
- Heat The Oil Slowly: Heat the oil on medium-low heat and let it reach temperature before frying to avoid greasy or undercooked bread.
- Press Biscuit Dough Evenly: Press the dough into flat circles so the fry bread cooks uniformly.
- Simmer The Chili: For at least an hour, simmer the chili to allow the flavors to meld and the beans to soften.
- Drain Grease: Drain the grease from the beef to keep the chili rich but not oily.
- Assemble Tacos Just Before Serving: Add the toppings like lettuce, cheese, and guacamole too early, as this can make the Indian fry bread soggy. It’s best to assemble right before serving. Trust me!
- Get Creative: Try olives, jalapeños, or pico de gallo for extra flavor and color when it comes to toppings. The possibilities here are endless!
Frequently Asked Questions:
Absolutely! The chili can be made a day or two in advance. Store in the refrigerator and reheat on the stovetop before assembling tacos.
Fry bread is ready when it’s golden brown on both sides and puffs slightly. Remove carefully and drain on paper towels.
You can, but frying gives it the classic crispy exterior and soft interior. Baking will result in a different texture.
Swap the ground beef with cooked lentils, extra beans, or a meat alternative to make a vegetarian-friendly version.
To make Easy Navajo Tacos gluten-free, swap the refrigerated jumbo biscuit dough with a gluten-free biscuit or pizza dough. Many brands offer gluten-free dough that works well for frying and will give you that soft, puffy fry bread texture. Everything else in the recipe—ground beef, beans, tomatoes, and toppings—is naturally gluten-free, but always double-check labels on chili seasoning packets and any processed toppings like cheese or sour cream to ensure they’re certified gluten-free. Note: Gluten-free dough can be more delicate, so handle gently when shaping and frying to prevent tearing.
Similar Recipes
Craving more taco recipes? Give my Oven Baked Soft Tacos and Slow Cooker Shredded Beef Tacos a try next.
In the mood for something bite-sized? My Taco Bites and Shrimp Taco Bites are the perfect appetizers to serve at your next party.
Not a big fan of taco meat? My BBQ Chicken Bacon Tacos are filled with grilled chicken, bacon, cheese, and barbecue sauce all inside a flour tortilla.
Looking for something you can eat for breakfast or dinner? My Bacon and Queso Breakfast Tacos are loaded with crispy bacon, creamy queso, and delicious Tex-Mex flavors.
Have you made this Easy Navajo Tacos recipe? ❤️🌮
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #EasyNavajoTacos #HalloweenRecipes #LifeInTheLofthouse
Navajo Tacos
Ingredients
Navajo Taco Meat/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
- 1 can (16.3 ounces) refrigerated jumbo biscuit dough (OR use 16 frozen roll doughs. I like the Rhodes brand. Thaw dough fully before frying)
Toppings
- lettuce
- cheese
- sour cream
- salsa
- guacamole
- sliced olives
Instructions
For The Navajo Taco Meat/Chili
- Cook and crumble ground beef in a large saucepan over medium-high heat. Once browned, drain grease. Add all the other chili ingredients and stir to combine. Bring to a boil, reduce heat to low and simmer for 1 hour.
For The Bread
- In a large skillet, pour in enough oil to fill it 1/2 full. Set the heat to medium-low. Heat the oil to 350 degrees F. Be sure it reaches this temperature before frying the dough.
- Once the oil is ready, remove the biscuit dough from the can, then press into a flat circle. (*If using frozen roll dough, thaw fully first. Press two roll doughs together and form in a flat circle.)
- Carefully, place dough into the hot oil and fry for 2 minutes on each side, or until golden-brown. Carefully remove from oil, and lay fried dough onto a paper towel lined plate to let soak up grease. Repeat with all dough.
- 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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I have not seen these before but I know this would be one huge hit with my hungry teenage boys. Great idea! Take care, BAM
Here in Oklahoma, these are called Indian Tacos and they are a favorite Fair food. Can’t wait to try this recipe!
I made these last night, And I told my husband what I was making for dinner and he says, “But I’m not Navajo.” (He’s Apache). I said, “Neither am I! But we’re eating it anyways!” (I’m Cherokee) My 14 year daughter had a blast helping with the fry-bread. But she was more interested in “Tasting” the chili. It was soooooo good I literally didn’t want to stop eating! I loved it!! We all did. I served it fried hominy which is amazing and Spanish rice. I willbe making these at least 3-4 times a month!!! I have told everyone I can about your website. I have made 4-5 recipes of yours just this week., You rock!
Lisa! I am so happy they were such a hit! They are one of our family’s favorites too! You’re sweet comment totally made my day. Thank you! 🙂
I have made these so many times per my kids request. And with the leftover meat we put it on nacho chips and have Navajo nachos. They’re amazing.
these look delish. this might seem like a dumb question I’d like to know…Do you fold these or eat with a fork?
Not a dumb question! We eat these with a fork and knife. 🙂
Made these Friday night to celebrate Native American month. The bean and meat mixture was easy to make and has wonderful flavor! I have made fry bread from scratch before but using biscuit dough was so much easier. The pillow bread was so soft and wonderful. Don’t think I will ever make fry bread from scratch again.
Rhodes frozen bread is really good to. or frozen bread rolls. But this is great for a time saver!