Let Me Tell You About My Love Affair with Navajo Tacos

Alright, so you ever bite into something and immediately think, "Why haven't I been making this all my life?" That was me, the first time I tried a Navajo taco at a little roadside stand on a trip out West (somewhere near Monument Valley, I think—I get the states mixed up). I remember juggling a paper plate piled high with fry bread, ground beef, and beans, trying not to drop it on my shoes. Spoiler: I failed. But honestly, worth it. Since then, I've been making this copycat Navajo Taco with ground beef and beans at home, tweaking the heck out of it, and occasionally burning the fry bread (just being honest). It’s messy, it’s hearty, and it makes my kitchen smell like a carnival. In a good way!

Why You'll Love This (Or At Least Why I Do)

I make this when I’m craving something kinda wild but also cozy. My family goes nuts for it, especially on those “what’s for dinner?” nights when I want to use up beans and ground beef in the back of the fridge. The first few times, I got annoyed at the dough sticking to my hands—but a bit of extra flour sorted that (eventually). And if you’re someone who likes piling on toppings, you’re in for a treat. Plus, it’s one of those recipes that doesn’t mind if you mess up a little—actually, sometimes it tastes even better.

What You’ll Need (and What I Sometimes Use Instead)

1 lb ground beef (I’ve tried turkey in a pinch—still good, just less rich)
1 can pinto beans (15 oz), drained and rinsed (black beans work too; my friend swears by kidney beans but I’m less convinced)
1 packet taco seasoning (or just shake in chili powder, cumin, and a little garlic powder; no shame in shortcuts)
2 cups flour (grandma always used Gold Medal, but honestly—even store brand works)
2 teaspoon baking powder
1 teaspoon salt
⅔ cup warm water (sometimes needs a splash more—go by feel)
Oil for frying (vegetable or canola, but I’ve used sunflower oil when that’s all I had left)
Toppings: shredded lettuce, chopped tomato, grated cheese, sour cream, salsa, sliced jalapeños (or whatever’s rolling round the crisper drawer)

How I Actually Make It (With a Few Detours)

Brown the ground beef in a big skillet over medium heat. Break it up as it cooks—this is where I usually sneak a taste. Drain fat if there’s a lot.
Add the taco seasoning and a splash of water (like ¼ cup). Stir in the beans. Simmer for a few minutes so it gets all cozy and thick. If it looks soupy, just turn up the heat and let it bubble away.
Meanwhile, mix flour, baking powder, and salt in a bowl. Pour in the warm water and stir it with a fork. It’ll look rough—don’t panic! Use your hands to knead it a few times until it comes together. If it sticks, dust with flour (or just talk sweetly to it; I swear it helps).
Divide the dough into 4-5 balls. Squash them flat with your hands or a rolling pin until they’re about ¼ inch thick—don’t worry if they’re misshapen. That’s rustic, not wrong.
Heat about an inch of oil in a deep skillet or heavy pot. To test if it’s ready, tear off a little bit of dough and drop it in—should sizzle like a summer bug zapper.
Fry each piece of dough for about 60-90 seconds per side, until golden. Flip with tongs. If it puffs up weirdly, just poke it with a fork; nobody’s judging.
Drain on paper towels (or a clean dish towel if you’re eco-minded). Then, pile on the beef and bean mixture, and top with all your favorites. Go nuts.

Little Notes I Wish I’d Known Earlier

If the dough feels too sticky, add flour a spoonful at a time. Too dry? Splash of water. It’s like wrangling a toddler: patience helps.
The fry bread dough can chill out in the fridge for a few hours if you need a head start. Actually, I think it’s even easier to handle cold.

Variations I’ve Tried (And One I Regret)

Used leftover chili instead of plain beef and beans—really good, honestly.
Tried sweet potato in the dough once. Don’t recommend unless you like things on the gooey side.
Vegetarian version: just skip the beef, double the beans, and maybe add some corn. Not bad at all.

The Gear I Use (But You Don’t Need All This)

A heavy skillet or Dutch oven for frying. Don’t have one? Any deep, sturdy pan will do. I once used my old soup pot and, honestly, it worked fine.
Slotted spoon or tongs for flipping. Or just two big forks if you’re careful.
Mixing bowls, obviously. If you’re down to your last one—just wipe it out between steps. No shame.

Copycat Navajo Taco with Ground Beef and Beans

How I Store Leftovers (If There Ever Are Any)

Okay, technically these can go in an airtight container in the fridge for up to 3 days. But honestly, in my house it never lasts more than a day! Reheat the bread in the oven, not the microwave, or it’ll go floppy. The topping mix? It’s great on nachos the next day.

How I Like to Serve These (But You Do You)

So here’s my thing: I love piling everything on the fry bread, then adding a splash of hot sauce and a squeeze of lime. My kids, meanwhile, separate all the ingredients and basically make a taco salad. One time we even had a "build your own Navajo taco bar" night—which was chaotic but hilarious. If you want inspiration for sides, check out these Mexican side dish ideas.

Pro Tips (Learned the Hard Way)

Don’t rush the dough. I tried skipping resting time once—ended up chewy, not in a good way.
If the oil isn’t hot enough, the bread soaks it all up. Crank the heat and wait for that sizzle test; trust me, or you’ll wind up with greasy sadness.

Your Questions, Answered (For Real)

Can I bake the fry bread instead of frying? Eh, you can, but it’s kinda missing the point. I tried it once when I didn’t feel like cleaning the stovetop—it turned out like a dense biscuit, not terrible but not the same. If you want to see how others do it, this version bakes theirs.
What’s a good side dish? I usually serve it with simple salad or chips and salsa. Or, for a Tex-Mex twist, Mexican rice. But honestly, the taco’s a meal by itself.
Can I freeze the fry bread? I’ve done it once (by accident, long story involving a power outage), and it did okay. Just warm it up in the oven, not the microwave.
Is the dough supposed to be sticky? A bit! If it’s like glue, you probably need more flour. But soft and shaggy is good.

By the way, if you’re looking for homemade taco seasoning ideas, this one is my go-to. And if you have a wild success or a kitchen disaster making these, I’d honestly love to hear it—find me in the comments or send up a smoke signal!

Copycat Navajo Taco with Ground Beef and Beans