Navajo Tacos

In a large mixing bowl, combine 3 cups of all‑purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Stir the dry ingredients together until they are fully combined.

Add 1 1/3 cups of warm water to the flour mixture and mix by hand until a soft dough forms. The dough should be slightly sticky but workable.

Transfer the dough to a lightly floured surface. Knead gently a few times until it comes together, then form it into a smooth ball.

Place the dough ball back in the bowl, cover, and let it rest for 15 minutes so the gluten relaxes, and the dough becomes easier to work with.

Cut the dough into 8 equal pieces using a knife or bench scraper. Return the unused dough pieces to the bowl and cover them to keep them from drying out.

Set up a fry‑bread draining station by lining a baking sheet with paper towels and placing a cooling rack on top. This keeps the fry bread elevated so it drains properly and doesn’t get oily.

Heat about 1 inch of canola oil in a heavy‑bottomed skillet (cast iron works best) over medium‑high heat until it reaches 350°F. Add one rolled‑out dough round to the hot oil and fry for 1–2 minutes, then flip and fry the second side until golden brown.

Let the fry bread drain and cool for a few minutes.

In a small bowl, combine 1 teaspoon each of chili powder, cumin, paprika, garlic powder, onion powder, salt, and cornstarch.

Cook 1 pound of ground beef in a skillet over medium heat, breaking it apart as it browns. Once the meat is cooked through, sprinkle in your taco seasoning and pour in ¾ cup of water. Stir well, then let the mixture simmer until the flavors develop, the meat becomes tender and moist, and the liquid has fully absorbed.

Assemble the Navajo Tacos by layering each piece of warm fry bread with a generous spoonful of taco meat, creamy pinto beans, shredded cheese, diced tomatoes and onions, and a handful of crisp shredded lettuce.

Enjoy!

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