Navajo Tacos

So, many years ago, while in college, I used to work at the Cheesecake Factory.

*insert hundreds of people drooling here*

Anyhoo….My favorite sandwich there was the Navajo. It was wonderful, on warm fry bread, a grilled chicken breast with tomato and avocado and lettuce and mayo. It was the bread that made that sandwich so amazing. Yum.

Fast forward to last week…I came across a recipe for tacos that had the same idea and decided that if I had to move mountains, it was getting on this week’s menu. So here it is. 🙂 I’m salivating already.

Navajo Fry Bread

* 4-5 cups flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 cup instant milk
* 2 cups water


* 1 1/2 lbs ground beef
* 1 onion, chopped
* 3/4 teaspoon garlic salt
* 1 can pinto beans

Suggested Toppings

* grated cheese
* salsa
* lettuce
* tomato
* onion
* sour cream
* green onion

To make fry bread: Mix dry ingredients.  Stir in water.  Knead dough lightly; cover and let rest 15 minutes.  Heat 1″ vegetable oil in a 10″ skillet.  Pinch off dough in small amounts and pat dough into thin 8″ circles.  In the hot oil, quickly brown on both sides.  Drain on paper towels.
To make filling: Brown ground beef and onion, drain.  Add beans and garlic salt.  Simmer 10- 15 minutes.

One comment
  1. Sorry for the lack of pictures on this one…it was a hectic night and I never got them taken!

    These were decent. I wasn’t overly impressed. I found the tacos were overpowered by the frybread (which, incidentally, makes a FABULOUS fried dough, carnival-style). And I found the meat/bean combo to be underseasoned.

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