Moms Navajo Tacos Recipes

NAVAJO TACOS

Steps:

• In a medium Dutch oven or stock pot, add the beef and onion, and cook together over medium to medium-high heat until the beef is cooked through and no longer pink, about 8 minutes.
• If there's extra grease, drain it from the pan.
• Add the garlic, and cook until just fragrant, about 30 seconds.
• Add the beans, tomatoes, and green chilis, and stir to combine.
• Add the chili powder, cumin, and smoked paprika, and stir to combine.
• Simmer for 10 to 15 minutes, or until the mixture is heated through.
• I like to get the meat topping going and then make the fry bread. The topping is okay to rest over low temperature, keeping warm until the fry bread is ready.

EASY NAVAJO TACOS

Steps:

• Flatten each biscuit. Fry each biscuit in 1/4-in. hot oil over medium heat until golden brown, turning once. Drain biscuits on paper towels, keep warm.
• In a medium skillet, brown ground beef until no longer pink. Add taco seasoning mix, black beans. diced tomatoes, and pinto beans. Bring to a boil and reduce heat to low and allow to simmer.
• Once ready to assemble, lay fried biscuit on a plate and put 1/2 cup of meat mixture on top. Top with your favorite toppings.

NAVAJO TACOS

Steps:

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