Entree: United States – Arizona-Sonoran – Navajo Tacos (Frybread topped with seasoned meat, beans and fresh Southwestern toppings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- Frybread:
  - 2 cups (240 g) all-purpose flour
  - 2 tsp (8 g) baking powder
  - 1 tsp (6 g) salt
  - 1 tbsp (12 g) granulated sugar
  - 3/4 cup (180 ml) warm water
  - 2 tbsp (30 ml) vegetable oil plus more for frying (about 2–3 cups (470–710 ml))
- Taco topping:
  - 1 lb (454 g) ground beef
  - 1 tbsp (15 ml) vegetable oil
  - 1 small onion, finely chopped (about 1/2 cup (80 g))
  - 1 clove garlic, minced
  - 1 tsp (4 g) chili powder
  - 1/2 tsp (2 g) ground cumin
  - 1 tsp (5 g) salt, or to taste
  - 1/2 cup (120 ml) water or beef broth
- Additional toppings:
  - 1 can (15 oz (425 g)) pinto beans, warmed and lightly mashed
  - 2 cups (160 g) shredded lettuce
  - 2 medium tomatoes, diced (about 1 cup (180 g))
  - 1 cup (110 g) shredded cheddar cheese
  - 1/2 cup (120 ml) sour cream
  - 1/2 cup (80 g) chopped red onion
  - Sliced jalapeños or salsa for serving (optional)

Show original ingredient measurements

- Frybread:
  - 2 cups (240 g) all-purpose flour
  - 2 tsp (8 g) baking powder
  - 1 tsp (6 g) salt
  - 1 tbsp (12 g) granulated sugar
  - 3/4 cup (180 ml) warm water
  - 2 tbsp (30 ml) vegetable oil plus more for frying (about 2–3 cups / 470–710 ml)
- Taco topping:
  - 1 lb (454 g) ground beef
  - 1 tbsp (15 ml) vegetable oil
  - 1 small onion, finely chopped (about 1/2 cup / 80 g)
  - 1 clove garlic, minced
  - 1 tsp (4 g) chili powder
  - 1/2 tsp (2 g) ground cumin
  - 1 tsp (5 g) salt, or to taste
  - 1/2 cup (120 ml) water or beef broth
- Additional toppings:
  - 1 can (15 oz / 425 g) pinto beans, warmed and lightly mashed
  - 2 cups (160 g) shredded lettuce
  - 2 medium tomatoes, diced (about 1 cup / 180 g)
  - 1 cup (110 g) shredded cheddar cheese
  - 1/2 cup (120 ml) sour cream
  - 1/2 cup (80 g) chopped red onion
  - Sliced jalapeños or salsa for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make frybread dough: Whisk flour, baking powder, salt and sugar in a bowl; stir in warm water and 2 tbsp (30 ml) oil until a soft dough forms; knead briefly, cover and let rest 20–30 minutes.
2. Shape and fry: Divide dough into 4 equal pieces, flatten each into a 6–8 inch (15.2 to 20 cm) round about 1/4 inch (0.635 cm) thick. Heat 1–2 inches (25–50 mm) of oil in a heavy skillet over medium-high heat. Fry each round 1–2 minutes per side until puffed and golden, drain on paper towels and keep warm.
3. Cook meat: In a skillet heat 1 tbsp (15 ml) oil over medium heat, sauté onion until translucent, add garlic and cook 30 seconds. Add ground beef and brown, breaking up lumps. Stir in chili powder, cumin, salt and 1/2 cup (120 ml) water; simmer until mixture is thickened, about 5 minutes.
4. Warm beans: Heat the pinto beans in a small saucepan until warmed through; mash slightly with a spoon to thicken.
5. Assemble tacos: Place a piece of frybread on a plate, spread a layer of warmed beans, top with a generous scoop of seasoned meat, then add shredded lettuce, diced tomato, cheese, onion, sour cream and jalapeños or salsa as desired.
6. Serve immediately while frybread is warm and crisp.

1. Make frybread dough: Whisk flour, baking powder, salt and sugar in a bowl; stir in warm water and 2 tbsp (30 ml) oil until a soft dough forms; knead briefly, cover and let rest 20–30 minutes.
2. Shape and fry: Divide dough into 4 equal pieces, flatten each into a 6–8 inch round about 1/4 inch thick. Heat 1–2 inches (25–50 mm) of oil in a heavy skillet over medium-high heat. Fry each round 1–2 minutes per side until puffed and golden, drain on paper towels and keep warm.
3. Cook meat: In a skillet heat 1 tbsp (15 ml) oil over medium heat, sauté onion until translucent, add garlic and cook 30 seconds. Add ground beef and brown, breaking up lumps. Stir in chili powder, cumin, salt and 1/2 cup (120 ml) water; simmer until mixture is thickened, about 5 minutes.
4. Warm beans: Heat the pinto beans in a small saucepan until warmed through; mash slightly with a spoon to thicken.
5. Assemble tacos: Place a piece of frybread on a plate, spread a layer of warmed beans, top with a generous scoop of seasoned meat, then add shredded lettuce, diced tomato, cheese, onion, sour cream and jalapeños or salsa as desired.
6. Serve immediately while frybread is warm and crisp.