Easy Navajo Tacos
This Easy Navajo Tacos recipe serves a crowd (8 people) and it’s so tasty! This recipe will cost just $8.42 to make, and $1.06 preserving.
Servings: 8 people
large frying pan
large deep skillet
FOR THE FRYBREAD:
- 1 cup warm water
- 1 Tablespoon active yeast
- 1/4 cup olive oil
- 1 Tablespoon sugar
- 2 ½ - 3 cups all-purpose flour
- 1 ½ cups vegetable oil for frying
FOR THE BEEF MIXTURE
- 1 ½ pounds lean ground beef
- 3 Tablespoons taco seasoning
- 1 teaspoon onion powder
- 15.5 oz can chili beans undrained
TOPPING (pick and choose):
- Shredded Mexican cheese
- Shredded lettuce
- Chopped tomatoes
- Chopped avocados
- Chopped red onion
- Sliced olives
FOR THE BEEF MIXTURE:
Add the ground beef to a large frying pan and cook over medium-high heat. Use the back of a wooden spoon to break apart the meat into pieces, and cook until the beef is browned.
Stir in the taco seasoning, onion powder, and chili beans to beef and cook until mixture is slightly thickened.
Reduce the heat to low and let it sit on the stovetop while you prepare the fry bread. Stir the beef occasionally.
FOR THE FRYBREAD:
In a large bowl mix together water, yeast, olive oil, and sugar. Let the mixture sit for 5 minutes. Gradually add the flour by the ½ cup-fill until the dough is no longer sticks to the bottom of the bowl. Cover and let the dough rise for 10 minutes.
While the dough rises, add vegetable oil to a large deep skillet. Heat the oil over medium heat until it reaches 350 degrees F.
Divide the dough into 12 pieces. Roll out each piece into a 4-inch circle.
Place rolled dough, one piece at a time, into the hot oil. Cook for 20-30 seconds per side, or until golden brown. Remove the bread from the oil and place it on stacked pieces of paper towel. Repeat with the remaining pieces of dough.
Calories: 552kcal | Carbohydrates: 77g | Protein: 30g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 534mg | Potassium: 638mg | Fiber: 5g | Sugar: 5g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 7mg