YES. Navajo tacos are comfort food royalty 🤌🌶️
Crispy-pillowy fry bread + savory toppings + green chile = unstoppable. Here’s a classic, hearty version with plenty of green chile love.
Navajo Tacos with Green Chile
Ingredients (serves 4)
Fry Bread
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1¼ cups warm water
- Oil for frying (vegetable or canola)
Green Chile Beef
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1–1½ cups roasted green chile (Hatch-style if possible), chopped
- 1 tsp cumin
- 1 tsp chili powder
- Salt & black pepper
- ½ cup beef broth (optional, for saucier meat)
Toppings
- Shredded lettuce
- Diced tomatoes
- Shredded cheddar or Colby-Jack
- Sour cream
- Pinto beans or refried beans
- Extra green chile sauce (because yes)
How to Make It
1. Fry Bread
- Mix flour, baking powder, and salt.
- Stir in warm water until a soft dough forms.
- Knead lightly, cover, and rest 30 minutes.
- Divide into golf-ball-size pieces, flatten into discs.
- Fry in 350°F oil until golden and puffed, flipping once.
- Drain on paper towels.
2. Green Chile Beef
- Brown ground beef in a skillet over medium heat.
- Add onion and garlic; cook until softened.
- Stir in green chile, cumin, chili powder, salt, and pepper.
- Add broth if you want it saucy. Simmer 5 minutes.
Assemble
Top warm fry bread with:
- Beans
- Green chile beef
- Lettuce, tomato, cheese
- Sour cream + more green chile
Eat immediately while the bread is hot and glorious.
Pro Tips
- Fry bread should be soft inside, crispy outside
- Hatch green chile (mild or hot) = authentic flavor
- These are meant to be messy — lean into it 😄
Want a red chile version, shredded pork, or oven-baked fry bread option?
