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Mom’s Navajo Tacos and Indian Fry Bread

Jaclyn, Cooking Classy
  • 45 minutes
  • Serves 6


1 tbsp

olive oil

3/4 cup

yellow onion (, diced)

2 cloves

garlic finely minced

1 lb

lean ground beef

2 tsp

chili powder

1 tsp

ground cumin

1/2 tsp


1 15 ounce can

dark red kidney beans, drained and rinsed

1 14.5 ounce can

petite diced tomatoes, drained (or sometimes I used an 8 oz can of tomato sauce instead)

1 4 ounce can

diced green chilis

Salt and pepper (, to taste)

Romaine or Iceberg lettuce, (chopped)

Shredded cheddar or Monterey Jack cheese ((I use a combo of both), grated)

Roma tomatoes, (diced)

Sour cream

Sliced black olives and chopped cilantro ((optional))

2 1/4 cups

all-purpose flour

2 tsp

baking powder

1/2 tsp

rapid rise or active dry yeast

1/2 tsp


1 cup

warm milk ((110 degrees))

1 tbsp

butter or shortening (, melted)

Vegetable oil (, for frying (sometimes I use half olive oil))


24 people Recommend This Recipe