I had never heard of “Navajo Tacos” before moving to Utah. It seems to be a Utah, Arizona, New Mexico thing. I could be wrong. My girlfriend and her husband had us over for dinner last year and made us these. It was my first experience and it was so yummy! I then forgot about Navajo tacos until a few weeks back. The hubby brought them up and I decided to try and make my own. I’m not sure if you are supposed to use chili or just ground meat and then layer it with beans or what, but since the hubs wanted chili I decided that it would probably work just fine. I didn’t have the right beans, had to leave out the peppers and onion for someone that doesn’t like them and use a chili seasoning packet since I couldn’t get to all of my spices, but it seriously turned out pretty darn good!
So, dear readers fill me in. What’s the story with Navajo tacos and did I make it wrong?
What Are Navajo Tacos?
Navajo tacos are made with fry bread instead of tortillas.
You make the taco filling, and eat it on top of fry bread.
- 1 LB Lean Ground Beef
- 1 28 oz Can Diced Tomatoes mexican style
- 1/4-1/2 Cup Brown Sugar depending on the sweetness you like
- 1 Zucchini chopped or shredded
- 2 Roma Tomatoes chopped
- 1 Teaspoon Onion Powder
- 1 1/2 Packages Chili Seasoning
- 1 Can Tomato Paste
- 1 Teaspoon Cumin optional
- 2 Teaspoon Chili Powder
- 1 Can Black Beans
- 1 Can Kidney Beans
- Cook the ground beef and drain.
- Add everything to a pot and simmer 3 hours.
- Defrost Rhodes rolls and flatten into disks.
- Fry until golden top with chili, shredded lettuce, tomatoes, cheese and sour cream!