Name: Navajo Tacos
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: All-purpose flour - 2 cups; Baking powder - 1 teaspoon; Salt - ½ teaspoon; Warm water - 1 cup; Ground beef - 1 pound; Pinto beans, rinsed and drained - 1 (15 ounce) can; Diced tomatoes, undrained - 1 (14.5 ounce) can; Chili seasoning (such as McCormick®) - 1 (1.25 ounce) package; Vegetable oil (such as Crisco®) for frying - 1 (1.25 ounce) package

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Navajo Tacos

1. All-purpose flour - 2 cups

2. Baking powder - 1 teaspoon

3. Salt - ½ teaspoon

4. Warm water - 1 cup

5. Ground beef - 1 pound

6. Pinto beans, rinsed and drained - 1 (15 ounce) can

7. Diced tomatoes, undrained - 1 (14.5 ounce) can

8. Chili seasoning (such as McCormick®) - 1 (1.25 ounce) package

9. Vegetable oil (such as Crisco®) for frying - 1 (1.25 ounce) package

How to cook deliciously - Navajo Tacos

1. Stage

Mix flour, baking powder, and salt together in a large bowl. Pour in water; stir dough until just combined. Cover with plastic wrap and let rest, about 15 minutes.

2. Stage

Heat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Drain off grease. Stir in pinto beans, diced tomatoes with their juices, and chili seasoning until well-blended. Simmer until chili flavors combine, 10 to 15 minutes.

3. Stage

Grease your hands lightly with oil and pinch off a piece of dough about the size of a baseball. Press it with your palms into a round about 4 inches in diameter and 1/2-inch thick. Repeat with remaining dough.

4. Stage

Heat oil to a depth of 2 to 3 inches in a deep fryer or large saucepan. Fry dough rounds in batches until well-browned, puffy, and cooked through, 2 to 3 minutes per side. Drain on paper towels.

5. Stage

Divide fry bread among serving plates while still hot. Spoon chili mixture on top.