The meat filling in this Navajo Taco recipe has awesome flavor. It is so simple and there are only four ingredients. Steve and I scarfed these down. It was nice to have something different than traditional tacos for a change and they were super easy to make (Rhodes did all the hard work for me!)
Items used in this post:
Navajo Tacos
Navajo Tacos are a delicious dinner idea any night of the week. With Rhodes bread, you can have them in a jiffy, just thaw and you're on your way!
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Ingredients
- 4-6 Rhodes Rolls thawed and slightly raised
- 1 lb. ground beef
- 1/2 white onion thinly sliced
- 3/4 tsp. garlic salt
- 1 can pinto beans drained slightly
- Cheddar cheese grated
- Lettuce shredded
- Olives sliced
- Sour cream
Instructions
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Brown ground beef together with sliced onion. Add garlic salt. Drain. Add pinto beans, simmer 10-15 minutes.
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Roll dough and flatten into 6-8 inch circles. Heat 1" vegetable oil in a medium sized skillet. In the hot oil, quickly brown dough on both sides. Drain on paper towels.
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Spoon meat filling onto frybread. Top with suggested toppings. Enjoy!
Recipe Notes
Adapted from AllRecipes
Nutrition Facts
Navajo Tacos
Amount Per Serving
Calories 411
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 9g56%
Cholesterol 80mg27%
Sodium 660mg29%
Potassium 375mg11%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 1g1%
Protein 23g46%
Vitamin C 1mg1%
Calcium 99mg10%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Hi, this is not a Navajo taco. You don’t have Navajo style fry bread and you are using canned pinto beans.
Yvonne
Good to know, thank you.
I grew up in Montana and we attended many Indian powwow celebrations where we ate yummy fry bread – with honey or like this. Thanks for the memories!
Yvonne
I love when food brings back memories – you’re welcome!!
Natalie
We love Navajo tacos! I have a recipe for actual Indian fry bread and not using roads rolls that we like to use
Lindsey Pearce
I made these the other night and they were fabulous. I added a little bit of taco seasoning to mine, just to give it a little more taco taste. Thanks for the recipes.